6个品种苹果果实贮藏前后品质分析

以6个苹果品种为试材,测定贮藏前与贮藏5个月后的果实硬度、可溶性固形物、可溶性总糖、可滴定酸、维生素C含量。结果表明,‘华红’贮藏前果实维生素C含量较高,贮藏后总酸与维生素C含量下降幅度较小,贮藏前后均具有较高的营养价值;‘澳洲青苹’贮藏前果实硬度、总酸、维生素C含量较高,贮藏后各营养指标下降幅度较小,有高酸、多汁的特性,生食品质中等,主要用作果汁加工;‘望山红’与‘寒富’贮藏前果实的营养成分含量高,味道纯正,但贮藏后总酸和维生素C含量下降明显,适宜鲜食;‘岳帅’与‘金冠’贮藏前果实硬度、总酸、维生素C含量较低,贮藏后硬度、总酸含量下降幅度大,适宜鲜食。

Fruit Quality Analysis of 6 Apple Varieties Before and After Storage

6 apple varieties were used to test the conventional nutrition indicators of fresh fruit and storage for 5 months including fruit firmness,total soluble solid,total soluble sugar,titratable acidity and vitamins C to analyze the fruit quality in pre-and post-storage. Results showed that fresh Huahong apple had higher VC content and a slight decrease of acidity and VC after storage,which indicated that Huahong was a good vari- ety that high in nutritional value and edibility. Granny Smith apple was not good for eating in the raw and mainly used for processing juice. It had high fruit firmness,total soluble solid and VC,also its post-storage traits decreased slightly. Wangshanhong and Hanfu were good varieties for fresh eating because they had high nutrients and good taste,but the acidility and VC content decreased signifi Golden Delicious were also good for fresh eating because they were low in ditionally, the post-storage fruit had great decrease in firmness and acidity. candy after storage. Yueshuai and fruit firmness, acidity and VC, ad-ditionally, the post-storage fruit had great decrease in firmness and acidity.