| 牛肉红朱橘采后常温贮藏期的品质变化 |
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| 引用本文： | 李文云,陈守一,李金强,袁启凤.牛肉红朱橘采后常温贮藏期的品质变化[J].贵州农业科学,2011(11):184-187. |
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| 作者姓名： | 李文云 陈守一 李金强 袁启凤 |
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| 作者单位： | 贵州省果树科学研究所; |
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| 基金项目： | 贵州省农业科学院研究生创新基金项目“牛肉红金橘色素差异目标基因的发掘与评价”[黔农科合(创新基金)2010008] |
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| 摘 要： | 为探讨牛肉红朱橘的贮藏特性,将不同产地果实采收后常温条件下贮藏60 d,对贮藏过程中果实的腐烂率、失重率、可溶性固形物、总糖、VC、可滴定酸、糖酸比、固酸比等变化规律进行了研究.结果表明:腐烂率和失重率在贮藏过程中持续上升.可溶性固形物和总糖含量总体表现先升高后降低的变化趋势;VC含量在贮藏期间较平缓,总体表现先升高后...
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| 关 键 词： | 牛肉红朱橘 采后贮藏 常温贮藏 品质变化 贵阳 贵州 |
Quality Changes of Niurouhong Mandarin at Normal Temperature During Storage Period in Guiyang |
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| LI Wen-yun,CHEN Shou-yi,LI Jin-qiang,YUAN Qi-feng.Quality Changes of Niurouhong Mandarin at Normal Temperature During Storage Period in Guiyang[J].Guizhou Agricultural Sciences,2011(11):184-187. |
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| Authors: | LI Wen-yun CHEN Shou-yi LI Jin-qiang YUAN Qi-feng |
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| Institution: | LI Wen-yun,CHEN Shou-yi,LI Jin-qiang,YUAN Qi-feng* (Guizhou Fruit Institute,Guiyang,Guizhou 550006,China) |
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| Abstract: | The rotting rate,weight loss ratio,soluble solid content,total sugar content,VC content,titratablecid content,sugar-acid ratio and soluble solid-acid ratio of Niurouhong mandarin fruits from different producing areas at normal temperature during the storage period were determined to discuss the storage feature.The rotting rate and weight loss ratio rose continuously during the storage process.The soluble solid and total sugar content presented a first increase and then decrease trend.The VC content also sho... |
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| Keywords: | Niurouhong mandarin storage after harvested storage at normal temperature quality change Guiyang Guizhou |
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