不同采收成熟度对椪柑采后贮藏性及品质的影响

Effect of Harvest Maturity on the Postharvest Storability and Quality of Ponkan

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.