| 黄皮果实成熟和低温贮藏过程中有机酸的代谢 |
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| 引用本文： | 张泽煌,史怀,许家辉,林旗华.黄皮果实成熟和低温贮藏过程中有机酸的代谢[J].福建农业学报,2006,21(4):375-378. |
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| 作者姓名： | 张泽煌 史怀 许家辉 林旗华 |
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| 作者单位： | 1. 福建省农业科学院果树研究所,福建,福州,350013
2. 福建省农业科学院生物技术研究所,福建,福州,350003 |
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| 基金项目： | 福建省农科教结合项目(2005) |
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| 摘 要： | 采用高效液相色谱法测定了两个黄皮品种果实成熟和低温贮藏过程中有机酸成分含量的变化。结果表明:黄皮果实有机酸有柠檬酸、草酸、苹果酸、乳酸、抗坏血酸等,其中以柠檬酸、草酸为主。在果实成熟过程中,柠檬酸、苹果酸呈逐步下降的趋势,草酸、抗坏血酸和乳酸的含量均呈逐步上升的趋势。在低温贮藏过程中,总酸和5种有机酸均呈下降的趋势,柠檬酸变化是影响黄皮果实有机酸变化的重要因素。
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| 关 键 词： | 黄皮 成熟 低温贮藏 有机酸 |
| 文章编号： | 1008-0384(2006)04-0375-04 |
| 修稿时间： | 2006年4月2日 |
Organic acid metabolism of wampee (Clausena lansium) fruits during ripening and low temperature storage |
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| ZHANG Ze-huang,SHI Huai,XU Jia-hui,Lin Qi-hua.Organic acid metabolism of wampee (Clausena lansium) fruits during ripening and low temperature storage[J].Fujian Journal of Agricultural Sciences,2006,21(4):375-378. |
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| Authors: | ZHANG Ze-huang SHI Huai XU Jia-hui Lin Qi-hua |
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| Abstract: | The changes of organic acid contents in two wampee cultivars during fruits ripening and low temperature storage were investigated by HPLC.The results showed that there were citric acid,oxalic acid,malic acid,lactic acid,ascorbic acid etc in wampee fruits,the main organic acids were citric acid and oxalic acid.During the process of fruits ripening,the contents of citric acid and malic acid declined gradually but the contents of oxalic acid,ascorbic acid and lactic acid increased.The contents of total organic acids and all five organic acids really declined in low temperature storage process.The variation of citric acid was the key factor that resulted in the changes of organic acids contents in wampee fruits. |
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| Keywords: | wampee ripening storage organic acid |
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