“乌叶”与“兰竹”荔枝果实的耐贮性比较

比较研究福建省主栽荔枝品种"乌叶"和"兰竹"荔枝果实在(8±1)℃贮藏条件下的耐贮性差异.结果表明:"乌叶"荔枝果实比"兰竹"耐贮藏,"乌叶"好果率显著高于"兰竹",而果实失重率、果皮褐变指数和果皮褐变度均显著低于"兰竹"果实;"乌叶"荔枝果肉的可溶性固形物(TSS)、维生素C和总糖含量比"兰竹"果实高:贮藏期间,荔枝果肉的TSS、维生素C和总糖含量不断下降,但"乌叶"果实的降低速度比"兰竹"果实慢;在同一贮藏时间.荔枝果肉的TSS、维生素C和总糖含量高于"兰竹"果实.

Comparison of Fruit Storability Between Litchi'Wuye'and'Lanzhu'

Litchi varieties 'Wuye' (Litchi chinensis Sonn. 'Wuye') and ' Lanzhu' (Litchi chinensis Sonn.'Lanzhu') were the major litchi cultivars in Fujian Province, China. Fruits of these two cultivars were stored at (8±1)℃ and their post-harvest storability determined. The results showed that 'Wuye' litchi fruit tended to have better storability as compared to the 'Lanzhu' litchi fruit. During storage,'Wuye' had markedly higher rate of salable fruit than 'Lanzhu' and was remarkably lower in fruit weight loss, pericarp browning index and pericarp browning degree than 'Lanzhu'. 'Wuye' had higher contents of total soluble solids(TSS) , total sugars, vitamin C in aril or flesh of fruit than 'Lanzhu'. During storage, the contents of TSS, total sugars and vitamin C in flesh decreased continuously, but the decreasing rates in 'Wuye' were much lower than those in 'Lanzhu'. For the same storage period, 'Wuye' had higher contents of TSS,total sugars and vitamin C in aril than 'Lanzhu'.