留树保鲜的红毛丹果实品质变化

Changes of Quality of Rambutan Fruits in Tree Storage

以海南主栽的‘BR-5’和‘BR-6’红毛丹果实为试验材料,研究红毛丹留树保鲜期间果实营养、风味等品质变化。结果表明:‘BR-5’果皮颜色变化相对不明显;2品种的果形指数变化不显著;随果实留树保鲜时间的延长,2品种果肉可溶性固形物和可溶性糖呈先降后升再降的变化趋势,而维生素C和可滴定酸呈不断下降趋势,但糖酸比基本呈上升趋势;40 d时,果肉可溶性固形物和可溶性糖含量有所上升,因此,该时间为果实留树保鲜的最佳时间。此外,在未采取延迟成熟和延迟衰老措施的情况下,‘BR-5’红毛丹果实留树保鲜效果优于‘BR-6’。

Rambutan cultivars'BR-5'and'BR-6'which are mainly planted in Hainan were used as experimental materials to study the quality change in nutrition,flavor and others during the period of tree storage of the fruits.The results showed that the change of skin color of cultivar'BR-5'was relatively not significant.The change of fruit shape index was not significant in the two cultivars.With the extension of tree storage of the fruits,the contents of soluble solids,soluble sugar,vitamin C and titratable acid in the flesh tended to decrease,but the total acid content of the flesh decreased faster than the soluble sugar content,and the acid-sugar ratio tended to increase in the two varieties.At day 40 after tree storage of the fruits the content of soluble solids and soluble sugar increased in the flesh.It is,therefore,suggested that the day 40 is the best time for harvest after tree storage of the fruit.In the absence of delayed maturity and delayed aging measures,rambutan cultivar'BR-5'performs better than'BR-6'in tree storage of the fruits.