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Position: Home > Articles > Effect of Cold Storage on Sugar and Acid Content of Red-Fleshed Sweet Pomelo Southeast Horticulture 2013 (2) 6-9

冷藏对红肉蜜柚糖酸含量的影响

作  者:
彭传尧;林燕金;陈木兰
单  位:
福建省农业科学院果树研究所;福建省三明市农业局经作站;福建省尤溪县八字桥农技站
关键词:
红肉蜜柚;尤溪;冷藏;品质
摘  要:
开展红肉蜜柚冷藏试验,探讨其在贮藏过程中果实的糖、酸含量的变化。本试验表明,冷藏的红肉蜜柚果实在贮藏前期总体品质低于室温保存的蜜柚果;但随着贮藏时间的延长,室温贮藏的果实品质逐渐下降,尤其是固酸比的变化较大;而冷藏果实的酸、可溶性固形物变化较小,其品质反而优于室温保存的蜜柚果。
译  名:
Effect of Cold Storage on Sugar and Acid Content of Red-Fleshed Sweet Pomelo
作  者:
PENG Chuan-yao;LIN Yan-jin;CHEN Mu-lan;The Baziqiao Agriculture Technology Station in Youxi County;Fruit Research Institute,Fujian Academy of Agricultural Sciences;Economic Crops Station,Sanming Agricultural Bureau;
关键词:
Red-fleshed sweet pomelo;;Youxi;;Cold storage;;Quality
摘  要:
Red-fleshed sweet pomelo were kept in cold storage to discuss the variance of sugar and acid content in red-fleshed sweet pomelo during storage.The rusults showed that the qualities of red-fleshed sweet pomelo stored at room temperature were better than that stored at cool temperature during the earlier storage.However,with the store time extended,the fruit quality gradually dropped which stored at room temperature,especially the total soluble solidstitratable acid ratio changed greatly.The contents of acid and soluble solids in red-fleshed sweet pomelo which stored under refrigeration changed slightly,and the quality was better than that stored in ambient temperature.

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