冷藏保鲜BR-5和BR-6红毛丹果实品质的变化

The Changes of Fruit Quality of Rambutan Varieties BR-5 and BR-6 Under Cold Storage

以BR-5和BR-6红毛丹10℃冷藏保鲜果实为材料,分析了不同保鲜时间内果实品质的变化。结果表明,随着冷藏保鲜时间的延长,两个品种红毛丹果实L、a、b值、可溶性固形物、可溶性糖、VC和可滴定酸含量均呈现出逐渐下降趋势,但h值变化呈先升高后下降的变化趋势,果实糖酸比呈升高趋势,BR-5红毛丹果实可溶性固形物、可溶性糖含量和糖酸比均大于BR-6,果实VC和可滴定酸无显著差异。当冷藏保鲜7 d时,两个品种红毛丹果实品质较好,从果实外观品质变化来看,BR-6比BR-5更耐贮藏,当冷藏保鲜7~28 d时,果实颜色逐渐变成黑褐色,直至完全失去商用价值。

Fruits of rambutan varieties BR-5 and BR-6 were cold stored at 10°C,and their fruit quality at different storage durations of time was determined.The results showed that the fruit of both rambutan varietiesBR-5 and BR-6 under cold storage tended to decrease gradually in the Hunter L,a,b values of the skin color,and the contents of soluble solids,soluble sugar,Vc and titratable acid.The h value of the skin color increased and then decreased,and the ratio of sugar to acid tended to increase in the fruit.The fruits of rambutan BR-5 were higher in the contents of soluble solids and soluble sugar and the ratio of sugar to acid than that of rambutan BR-6.There was no significant difference in the contents of the fruit Vc and titratable acid between both varieties.When cold stored for 7 days,both varieties had good fruit quality.According to the changes of fruit appearance and quality the fruits of BR-6 stored better than those of BR-5.When cold stored for 7~28 days,the fruits gradually turned their skin color to dark brown until they lost their commercial value completely.