金柑的采后贮藏生理变化

以尤溪金柑为试验材料,研究其采后贮藏过程中可滴定酸、Vc及可溶性糖含量变化,贮藏90 d后统计好果率和失重率。结果表明,4个试验点的金柑经保鲜剂处理的好果率均明显高于未处理。随着贮藏时间的延长,金柑果皮和果肉中的可滴定酸和Vc含量呈明显下降的趋势;果糖、葡萄糖含量总体呈下降的趋势,但变化幅度不大;果皮中蔗糖含量前60 d逐渐升高,随后急速下降;果肉中蔗糖含量前30 d急剧下降,随后缓慢下降。

Postharvest physiological changes of kumquat in preservation

As the materials,Youxi kumquat fruits were harvested in early December,and the fluctuations of vitamin C(Vc),titratable acid and soluble sugar were investigated every 15 days during storage.The results showed that,after 90 days of storage,the rate of good fruits treated with self-preservative was significantly higher than that of untreated fruits.With the increase in storage time,titratable acid,vitamin C in the kumquat peel and pulp showed an obvious downward trend;fructose and glucose showed an overall downward trend,but the change was in small range;the sucrose of pericarp increased gradually until the 60th day,followed by a rapid decline;the sucrose of pulp declined rapidly until the 30th day,followed by a gradual decline.