摘要
研究了不同贮藏温度下美味猕猴桃果实后熟过程中主要品质指标的变化。在 0℃条件下 ,果实内的Vc、可滴定酸、可溶性固形物和总糖含量变化很小 ,硬度随着贮藏期的延长缓慢下降 ;在 2 0℃条件下 ,短期内果实品质变化较大 ,硬度也下降迅速 ;低温 (0℃ )可显著延缓果实品质的变化。
The changes in the indexes of the quality of Actinidia deliciosa during ripening were studied. The results showed that there was little change in the fruit firmness and the contents of vitamin C, titritable acidity, total soluble solids and total sugar in the fruit under 0℃ while there were significant changes in the fruit quality indexes under 20℃. Cold temperature (0℃) might retard these changes.
出处
《江西农业大学学报》
CAS
CSCD
2002年第5期587-590,共4页
Acta Agriculturae Universitatis Jiangxiensis
基金
江西省教育厅资助项目
