摘要
为探明不同采收成熟度对椪柑采后贮藏性及品质的影响,本文对于2014年以7成熟与9成熟采收的果实进行了试验。结果表明:两种成熟度的椪柑,腐烂率、失重率、出汁率差异不显著;相比7成熟而言,9成熟采收的果实蔗糖含量显著升高,柠檬酸含量显著降低,但贮藏后期乙醇含量显著升高。因此,椪柑采收成熟度高有利于提高果实品质,适合春节前销售;适度早采的椪柑具有较好的贮藏品质,更容易长期低温贮藏,后期不易产生异味。
In order to explore the effects of different harvesting maturity on postharvest storability and quality of ponkan,seven level and nine level of maturity fruit were tested in2014.The results showed that there was no significant differenceon the rot rate,weight loss rate and juice rate.Compared with seven level of maturity,the content of sucrose in nine levelof maturity increased significantly,citrate content decreased significantly,but ethanol increased significantly during latestorage.Therefore,high maturity harvest is conducive to improve the quality,and is suitable for sale before the SpringFestival.Moderate early harvest ponkan has a better quality of the collection,more long-term storage capacity,Late to eatno peculiar smell of Ponkan.
作者
吴文明
朱一成
秦巧平
孙崇德
WU Wen-ming;ZHU Yi-cheng;QIN Qiao-ping;SUN Chong-de(Economic Specialty Station of Kecheng District Quzhou City, Zhejiang Province, Quzhou 324000, China;College of Agriculture and Food Science, Zhejiang Agriculture and Forestry University, Linan 311300, China;Laboratory of Fruit Quality Biology, Zhejiang University/Key Open Laboratory of Horticultural Plant Growth and Quality Control, Ministry of Agriculture, Hangzhou 310058, China)
出处
《中国果菜》
2017年第8期4-8,共5页
China Fruit & Vegetable
基金
国家科技支撑计划(2012BAD38B03-5)
关键词
椪柑
成熟度
采后
贮藏
Ponkan
harvest maturity
postharvest
storage