【作者】 潘纯清； 林启训； 王则金；

【Author】 Pan Chun-qing LIN Qi-xun WANG Ze-jin

【机构】 福建农林大学食品科学学院； 福建省农副产品保鲜技术开发基地；

【摘要】 在不同贮藏条件下,对不同处理方式的琯溪蜜柚果及去皮柚瓣进行品质测定,得出了贮藏环境温度对琯溪蜜柚柚果的呼吸强度,柚果及柚瓣纤维素、细胞膜透性、POD、总酸、Vc等指标的影响。结果表明:柚果在3℃下贮藏60天,柚瓣在5℃下贮藏40天皆无发生粒化现象及产生苦味物质,较好地保持了蜜柚原有的品质和风味。更多还原

【Abstract】 The quality determination of the integrity guanxi pomelo and guanxi kinned pomelo vavle was carried on in different processing way and different storage condition.The relationship between environment temperature and cellulose membrance permeability,POD,total acid contents,V_C and so on indices of guanxi pomelo was acquired in different storage condition.The result indicated that,The pomelo entire fruit in 3℃for 60 days and the kinned pomelo vavle in 5℃for 40 days,there were no phenomenbn of pulp granulation happened and no bitter compounds produced,the original qualities and flavor of the fruits were well kept.更多还原