【作者】 程昌凤； 陈华标； 夏先绪； 杨会容；

【Author】 Cheng Changfeng, Chen Hualin, Xia Xianxu, and Yang Huirong (Fruit Research Institute, SAAS, Jiangjin, Sichuan 632260)

【机构】 四川省农科院果树研究所；

【摘要】 27个柚品种果实在室温条件下贮藏60天的观察结果表明:①88％的柚品种果实贮后果形指数降低;果皮不同程度皱缩变软;采收成熟度较低的晚熟品种,其果实绿色部份在贮藏过程中逐渐减退。②不同柚品种果实平均失重率差异较大,一般在8．63-22．86％之间;年份之间也存在差异。说明不同柚品种的耐贮性有差异。⑧由于失重主要是果皮萎蔫和失水所致,故大多数品种的果汁含量仍保持相对稳定,贮藏过程中可食率、可溶性固形物和Vc含量略有上升,总糖和总酸含量略有下降,固酸、糖酸比则略有提高。更多还原

【Abstract】 Twenty-seven varietal pomelo fruits were stored at room-temperature for 60 days each year for 2 -3 years (1992-1994). The results showed that:①Fruit shape indexs of 88% total pomelo became smaller, fruit peel shrinkage and softening occurred, and green color of the unripen fruits for late - matured varietal pomelos became lighter after storage. ②Average percentage of weight loss varied in 8. 63 - 22. 86% among 27 varietal pomelo fruits.③The decay percentage for different varietal pomelo fruits appeared different.④Percentage in juice contents for most varietal pomelo fruits remained relatively stable, while edible parts, total soluble solid rate and vitamine C content increased relatively. Total sugar and acid decreased slightly, but ratios of TSS/ acid and Ts/acid were higher than the ones before storage.更多还原