两个柑橘新品种果实耐贮性能研究初报

Preliminary Report on Storage Property of Orange Fruit from Two New Orange Varieties

通过在室内自然温湿度条件下,贮藏8个月,对两个不同类型柑橘(金瓜新系和吉品椪柑)的果实,进行其感官与内在品质特征变化比较分析,结果表明:在长沙地区,外界因子如自然温度与相对湿度、膜等对其果实的贮藏性能,以自然日平均温度影响最大,包膜次之,自然日平均相对湿度较小。日平均温度在8.25～8.65℃,日平均相对湿度为71.3%～79.3%时,2个品种的好果率均为100%,果实感官品质均无明显变化;日平均温度高于16.5℃时,金瓜新系的好果率显著降低,下降19个百分点,吉品椪柑果皮出现浮皮,口感变淡。单果包膜可提高金瓜新系贮藏性能。吉品椪柑好果率高于金瓜新系,而金瓜新系果实感官内质优于吉品椪柑。

Storing orange fruits, from new line of Jingua and Jipin Ponkan, under indoor conditions with natural tempera- ture and humidity for eight months, the changes in sensory characteristics and inner quality characteristics were analyzed and compared. The results showed that in Changsha region, among external factors （such as natural temperature, relative humidity, membrane, etc.）, the natural average daily temperature had the most significant impacts on storage properties of orange fruits, the membrane had less impacts, and the natural average daily relative humidity had the least impacts. When average daily temperature was 8.25~8.65~C and average daily relative humidity was 71.3%-79.3%, the good fruit rate of both varieties all reached 100%, and the other sensory qualities had no obvious changes; when average daily tem- perature was over 16.5~C, the good fruit rate of new line of Jingua decreased significantly by 19%, the fruits of Jipin Ponkan showed puffiness peel and lost flavor; packing every fruit with membrane can increase storage properties of new line of Jingua by over two months. The good fruit rate of Jipin Ponkan was higher than that of new line of Jingua, but the inner sensory quality of new line of Jingua was better than that of Jipin Ponkan.