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当前位置: 首页 > 文章 > 牛肉红朱橘采后常温贮藏期的品质变化 贵州农业科学 2011,39 (11) 184-187
Position: Home > Articles > Quality Changes of Niurouhong Mandarin at Normal Temperature During Storage Period in Guiyang Guizhou Agricultural Sciences 2011,39 (11) 184-187

牛肉红朱橘采后常温贮藏期的品质变化

作  者：
李文云;陈守一;李金强;袁启凤
单  位：
贵州省果树科学研究所
关键词：
牛肉红朱橘;采后贮藏;常温贮藏;品质变化;贵阳;贵州
摘  要：
为探讨牛肉红朱橘的贮藏特性,将不同产地果实采收后常温条件下贮藏60d,对贮藏过程中果实的腐烂率、失重率、可溶性固形物、总糖、VC、可滴定酸、糖酸比、固酸比等变化规律进行了研究。结果表明:腐烂率和失重率在贮藏过程中持续上升。可溶性固形物和总糖含量总体表现先升高后降低的变化趋势;VC含量在贮藏期间较平缓,总体表现先升高后降低的变化趋势;可滴定酸含量在贮藏10d内小幅上升,贮藏10d后开始逐渐降低;贮藏期间含酸量的大幅降低是导致糖酸比值和固酸比值升高、品质提升的最主要原因。采后贮藏40d是较为适宜的食用时期。不同产地果实在贮藏过程中各项指标变化趋势一致,不同生态条件对果实品质有影响,但是对果实采后贮藏过程中生理特性的变化规律影响较小。
译  名：
Quality Changes of Niurouhong Mandarin at Normal Temperature During Storage Period in Guiyang
作  者：
LI Wen-yun,CHEN Shou-yi,LI Jin-qiang,YUAN Qi-feng* (Guizhou Fruit Institute,Guiyang,Guizhou 550006,China)
关键词：
Niurouhong mandarin;storage after harvested;storage at normal temperature;quality change;Guiyang;Guizhou
摘  要：
The rotting rate,weight loss ratio,soluble solid content,total sugar content,VC content,titratablecid content,sugar-acid ratio and soluble solid-acid ratio of Niurouhong mandarin fruits from different producing areas at normal temperature during the storage period were determined to discuss the storage feature.The rotting rate and weight loss ratio rose continuously during the storage process.The soluble solid and total sugar content presented a first increase and then decrease trend.The VC content also showed a first increase and then decrease trend,but the change was slow.The titratablecid content rose slightly within 10d and decreased gradually after 10d.The large decrease of acids at the storage period resulted in increase of sugar-acid ratio and soluble solid-acid ratio and quality promotion.The optimum edible time of Niurouhong mandarin fruits was after 40d storage at normal temperature.The different ecological environment had the certain effect on fruit quality,but had no obvious effect on changes of rotting rate,weight loss ratio,soluble solid content,total sugar content,VC content,titratablecid content,sugar-acid ratio and soluble solid-acid ratio of Niurouhong mandarin fruits under the same storage condition.

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