不同产地桂味荔枝果实特性及其耐藏性差异

Comparison of fruit characteristics and storage properties in Guiwei lychees harvested from four different areas in Guangdong province

比较了广东省4个产地桂味荔枝果实在品质和耐藏性方面的差异。结果表明:廉江产桂味荔枝单果重最大,果皮含水量较高,但果皮花色素苷含量和果肉糖酸比较低,内在品质比茂名、深圳和广州产区的差。以荔枝果皮褐变指数和果实腐烂率来衡量,深圳和广州产桂味果实较耐贮藏,其次是茂名产地,最后是廉江产地。在贮藏过程中,不同产地荔枝果实在失重率、果皮含水量、果皮花色素苷含量以及果肉可溶性固形物、可滴定酸、抗坏血酸含量变化等方面均存在一定程度的差异。

The qualities of lychee fruit （Litchi chinensis Sonn. cv. Guiwei） that were produced at four different locations in Guangdong province in 2011 were compared. The locations included Lianjiang, Maoming areas which were in the southern part of Guangdong, and Guangzhou, Shenzhen areas are in the middle of Guangdong. Although Lianjiang Guiwei fruit weighed around 22 g, more than the fruit from the other 3 locations, Lianjiang fruit were detected to be of higher water, lower anthocyanin content in pericarp and lower ratios of sugar/acid in aril, which were considered to be of lower quality. The significantly lower decay indexes of the fruit from Guangzhou and Shenzhen during storage at 20℃, together with other changes, such as water and anthocyanin content in pericarp, and the content of soluble solids（FSS）, titratable acid and vitamine C in aril, indicated that the fruit from these areas were more suitable for storage and transportation.