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当前位置: 首页 > 文章 > 柑橘主要营养品质与常温贮藏好果率的相关性研究 中国食物与营养 2021,27 (12) 45-52
Position: Home > Articles > Relationship Between Citrus’ Main Nutrient Quality and Good Fruit Rate After Storage Under Ambient Temperature Food and Nutrition in China 2021,27 (12) 45-52

柑橘主要营养品质与常温贮藏好果率的相关性研究

作  者：
陶湘林;李志坚;肖轲;尚雪波;丁琼梅;魏颖娟;吴跃辉
单  位：
湖南省农产品加工研究所;湖南果秀食品有限公司;湖南省柑橘工程技术研究中心
关键词：
柑橘;贮藏;营养品质;好果率;相关性
摘  要：
目的:研究柑橘主要营养品质与常温贮藏好果率之间的关系,选择温湿地域湘中、湘西南、湘西北柑橘产区多种类20个较耐贮品种,为培育高值贮藏品种以及延长柑橘贮藏供应期提供科学依据。方法:通过对其常温贮藏60 d的柑橘进行解剖、运用等离子体质谱仪(ICP-MS)、高效液相色谱仪(HPLC)和SPSS数据统计分析等方法系统研究分析其物理特性、果汁和鲜果营养品质化学成分特性、贮藏好果率特性及其相关性。结果:不同类柑橘贮藏好果率的影响因子不一,对于宽皮柑橘类而言,显著影响贮藏好果率的因子则是营养元素镁(P<0.05,r=0.803),耐贮品种果汁中镁含量高于85.4 mg/kg;对于4个品种类型而言,维生素C与柑橘贮藏好果率呈显著正相关(P<0.05,r=0.538),果汁中维生素C含量水平为151.4～1 007.8 mg/kg,柚品种>甜橙>杂柑>宽皮柑橘。结论:耐贮柑橘(100%好果率)特征:果汁中维生素C含量水平高于248 mg/kg,其他品质营养与理化因子由大至小依次为可溶性固形物、总酸、果形指数、钙、橘皮香精油、镁、果皮厚度、锌等最低含量水平分别为10.2%、0.68%、0.8、2.4 mg/kg、1.3%、25.8 mg/kg、0.27 cm、0.08 mg/kg;糖酸比最高限量值为16,柚品种除外。柑橘组织结构、地理环境与农艺因素亦影响柑橘耐贮性能。
译  名：
Relationship Between Citrus’ Main Nutrient Quality and Good Fruit Rate After Storage Under Ambient Temperature
作  者：
TAO Xiang-lin;LI Zhi-jian;XIAO Ke;SHANG Xue-bo;DING Qiong-mei;WEI Ying-juan;WU Yue-hui;Hunan Agricultural Products Processing Institute;Hunan Guoxiu Food Co.,Ltd.;Hunan Provincial Citrus Engineering and Technology Research Center;
关键词：
citrus;;storage;;nutrient quality;;good fruit rate;;correlation
摘  要：
【Objective】 To study the relationship between citrus'main nutrient quality and good fruit rate after storage under ambient,20 citrus which grown in warm and humid regions of central,southwestern and northwestern hunan province were selected to cultivate highvalue storage species and extend the citrus storage period to provide a theoretical basis.【Method】 The citrus fruits stored at room temperature for 60 days were dissected,the physical properties of citrus,chemical composition characteristics of juice and fresh fruit,storage of good fruit rates and their relativity were analyzed by means of ICP-MS,HPLC and SPSS data processing software,etc.【Result】 Vitamin C was the key factor affecting the storage of good fruit rates (P<0.05,r=0.538).The content of vitamin C in juice was (151.4—1 007.8) mg/kg,and Pomelos>Citrus sinensisOsbeck>Hybrid Orange>Citrus reticulateBlanco,but for Citrus reticulateBlanco,the key factor affecting the storage of good fruit rates was Mg (P<0.05,r=0.803).The content of Mg in fruit juice of Storable Dariety was higher than 85.4 mg/kg.【Conclusion】 The content of vitamin C in typical fruit juices with 100%good fruit rate were higher than 248 mg/kg,and other influencing factors were from top to bottom soluble solids,total acids,fruit shape index,Ca,essential oils,Mg,fruit wall thickness and Zn.The contents were higher than 10.2%,0.68%,0.8,2.4 mg/kg,1.3%,25.8 mg/kg,0.27 cm and 0.08 mg/kg,respectively.Their sugaracid ratio were lower than 16 except Pomelos.Organizational structure,geographical environment and agronomic factors also affect the storage of good fruit rates.

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