摘要
将采摘后的枇杷贮藏在不同温度下，贮藏过程中定期测量其糖酸及类胡萝卜素含量，发现在任何温度下枇杷的糖酸含量都有损失，但酸的损失远大于糖，造成糖酸比的大幅升高，枇杷的风味逐渐变劣；类胡萝卜素含量变化的总趋势为先增加后减少。4℃、12℃的贮藏环境有利于枇杷保持较好的糖酸含量和糖酸比，但考虑到其它贮藏效果，12℃为枇杷较为适宜的贮藏温度。
The contents of sugar, acid and carotenoid in loquat were determined at regular intervals after loquat was picked and stored under different temperatures. The results indicated that the contents of sugar and acid in loquat decreased at all temperatures tested. However, the loss of acid was more than that of sugar, with higher ratio of the sugar to acid, resulting in bad flavor of loquat. Generally the carotenoid content in loquat was increased first and then decreased. The storage at 4℃ and 12℃ gave good results on content and proportion of the sugar and acid, better at 12℃ considering other effects of loquat storage.
关键词
枇杷
温度
品质
Loquat
Temperature
Quality
