摘要
以金水柑果实为试材 ,用 5℃、 30℃、 40℃和常温 (CK)处理 3d后 ,置于 5～ 7℃条件下贮藏 ,每隔 15d测定其品质变化。结果表明 :可溶性固形物含量先上升 ,后下降 ,预处理温度越高 ,上升速度越快 ,下降也越快 ;但对可溶性固形物总值没有影响。随着贮藏时间的延长 ,酸度和好果率均下降 ,40℃下降最快 ,30℃下降最慢。预处理温度越高 ,果实失重越严重。
Use Jinshui Ponkan Fruit as materials,pre-treat with 5℃?30℃?40℃ and room temperature for 3 days,then stored at 5～7℃ for 90 days;The qualities were measured every 15 days. The result showed that the content of TSS firstly increased, then decreased,the higher pretreatment temperature was, the faster TSS increased and decreased, but with no significant difference on the total value of TSS. Both TA and percentage of sound fruit decreased with the period of storage prolonged; Fruit mass loss increased as pretreatment temperature increased.
出处
《福建果树》
2002年第4期3-5,共3页
Fujian Fruits
