摘要
以‘紫娘喜’等6个海南主栽荔枝品种为试材,研究了果实采后贮藏过程中品质变化,结果表明:果实贮藏期间,6个品种的果实果皮褐变指数快速上升,好果率下降,同时,果皮失水率和pH值上升,果皮花色苷含量下降。无核荔枝果皮褐变最快,而紫娘喜果皮褐变最慢,主要与果皮失水速率有关。贮藏过程中供试品种果肉可溶性固形物(TSS)、可滴定酸(TA)和抗坏血酸(Vc)含量均下降,妃子笑、无核荔枝TSS/TA值呈先上升后下降趋势。新球蜜荔果肉TSS和TSS/TA值最高,TA最低;而紫娘喜果肉TA含量最高,TSS/TA值最低。紫娘喜与新球蜜荔Vc含量高于其它品种。
Changes of the postharvest quality of six litchi cultivars in Hainan, i.e. ＂ Ziniangxi＂, ＂ Wuhe＂, ＂Dadingxiang＂, ＂XiaoDingxiang＂, ＂Xinqiumili＂ and ＂Feizixiao＂, were compared. The results showed that pericarp browning index of all the cuhivars increased and the percentage of good fruit decreased during storage. Water loss and pH value in pericarp increased continuously with pericarp browning, but anthocyanin content decreased. ＂Wuhe＂ turned brown most rapidly, however, Ziniangxi had the slowest browning rate, mainly related to water loss of pericarp. The contents of TSS, TA, and Vc in the pulps of the tested cuhivars tended to decrease during storage. TSS/TA increased after harvest and then decreased in the pulps of ＂Feizixiao＂ and ＂Wuhe＂. Xinqiumilii had the highest TSS content, the lowest TA content and the highest TSS/TA ratio in the pulp. Ziniangxi had the highest TA content, the lowest and stable TSSRA ratio in the pulp. Xinqiumili and Ziniangxi had higher Vc content than other cultivars.
出处
《热带作物学报》
CSCD
2011年第6期1046-1050,共5页
Chinese Journal of Tropical Crops
基金
现代农业产业技术体系专项资金(nycytx-32-06)
国家自然基金(30960233)
关键词
荔枝
果皮褐变
品质
Litchi
Pericarp browing, Fruit quality
