海藻寡糖对瑭溪蜜柚保鲜品质的影响

以瑁溪蜜柚为材料，用不同质量浓度的海藻寡糖浸泡处理采收后的果实，并在6±1℃冷库贮藏，在不同贮藏时间后，测定瑁溪蜜柚的好果率、总糖、有机酸、木质素、可溶性固形物和维生索C等指标．结果表明，瑁溪蜜柚在6±1℃冷库中贮藏120d，海藻寡糖涂膜处理组的好果率均高于对照组，160和120mg·L^-1海藻寡糖处理组的好果率分别为94％和90％，而对照组的好果率为67％．经海藻寡糖处理后，可减少果实总糖、有机酸、木质索、可溶性固形物和维生素C的损耗，提高果实贮藏后的硬度，延长蜜柚的保鲜期和货架期，具有良好的保鲜效果．

Effects of algae-oligosaccharides treatment on storage quality of Guanxi honey pomelo fruit

The effects of algae-oligosaccharides on the postharvest quality of honey pome]o fruit （ Citrue. grand/s L. Osbeek） were investigated. The harvested honey pomelo fruits were treated with different concentrations of algae-oligosaccharides and then stored at 6±1℃. The good fruit rate, total sugar, titratable acid, lignin, soluble solid and vitamin C during cold storage were determined. The good fruit rates of honey pomelo treated with 160 and 120mg·L^-1 of algae-oligosaccharides reached 94% and 90% respectively after 120 days＇ storage at 6±1℃,while the good fruit rate of control was only 67%. The treatment of algae-oligosaccharides reduced the consumption of total sugar, titratable acid, lignin, soluble solid and vitamin C of honey pomelo fruit, and remained the firmness of fruit after storage. The results showed that the treatment of algae-oligosaccharldes could increase the edible quality and extend the shelf-life of honey pomelo fruit efficiently.