| 引用本文: | 麦适秋, 梅正敏, 罗世杏, 肖远辉, 王红梅, 廖奎富, 区善汉, 张社南.盖膜期间沙糖橘果实品质变化规律的研究[J].广西植物,2014,(4):561-564.[点击复制] |
| MAI Shi-Qiu, MEI Zheng-Min, LUO Shi-Xing, XIAO Yuan-Hui,
WANG Hong-Mei, LIAO Kui-Fu, OU Shan-Han, ZHANG She-Nan.Study on the changes of Shatangju fruit quality during the period of covering film[J].Guihaia,2014,(4):561-564.[点击复制] |
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| 盖膜期间沙糖橘果实品质变化规律的研究 |
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麦适秋1, 梅正敏1, 罗世杏1, 肖远辉1, 王红梅1, 廖奎富2, 区善汉1*, 张社南1
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1. 广西特色作物研究所, 广西柑橘生物学重点实验室, 广西 桂林 541004;2. 阳朔县科技情报研究所, 广西 阳朔 541900
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| 摘要: |
| 在果实成熟的1～3月,采样分析盖膜和不盖膜沙糖橘果实品质。结果表明:树冠盖膜后沙糖橘果皮色泽一直保持橘红色,而不盖膜的果皮色泽由前期的橘红色转为后期的橘黄色,且色泽暗淡; 盖膜处理果实的酸含量在开始的20 d内呈上升趋势,1月28日出现最高值0.31%,此后的10 d内迅速下降至低于对照的水平,2月7日出现最低值,此后的20 d内上升高于对照,之后又下降至3月15日的0.19%; 对照果实的酸含量呈现明显的下降趋势,1月7日出现最高值为0.26%,3月15日出现最低值为0.08%,盖膜处理果实的酸含量在大多数时间内高于对照; 盖膜处理果实的可溶性固形物含量从1月17日的12.33%提高到3月15日的13.40%,提高了1.07个百分点,总体呈上升趋势,而对照的从1月17日的10.70%下降至3月15日的9.90%,下降了0.80个百分点,总体呈下降趋势。 |
| 关键词: 盖膜 沙糖橘 果实品质 |
| DOI：10.3969/j.issn.1000-3142.2014.04.026 |
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| Study on the changes of Shatangju fruit quality during the period of covering film |
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MAI Shi-Qiu1, MEI Zheng-Min1, LUO Shi-Xing1, XIAO Yuan-Hui1,
WANG Hong-Mei1, LIAO Kui-Fu2, OU Shan-Han1*, ZHANG She-Nan1
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1. Guangxi Academy of Specialty Crops, Guangxi Citrus Key Laboratory of Biology, Guilin 541004,
China;2. Yangshuo Science and Technology Information Institute, Yangshuo 541900, China
1. Guangxi Academy of Specialty Crops, Guangxi Citrus Key Laboratory of Biology, Guilin 541004,
China; 2. Yangshuo Science and Technology Information Institute, Yangshuo 541900, China
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| Abstract: |
| In the fruit ripping time from January to March,samples of Shatangju fruit from both covering film and uncovering film had been taken to analyze the quality. The results showed that Shatangju peel had been keeping orange red color after covering film,while the Shatangju peel of uncovering film was orange red color in the early,then it changed to orange yellow color and the color was dark in the late. The acid content of the fruit on film-covered showed a rising trend in the beginning 20 days,and highest was 0.31% on January 28. It rapid felled below the contrast level in the following 10 days and lowest was on February 7. It rose above the contrast level in the following 20 days. Then it felled to 0.19% on March 15. The acid content of the contrast fruit was obvious downward trend. The highest of acid content was 0.26% on January 7 and lowest was 0.08% on March 15. The acid content of covering film was higher than the contrast in the most time. The TSS content of the fruit on film-covered was rising from 12.33% on January 17 to 13.40% on March 15,increased by 1.07%. It showed an increasing tendency overall. But the TSS content of the contrast was falling from 10.70% on January 17 to 9.90% on March 15,fell by 0.80%. It was downward trend overall.In the fruit ripping time from January to March,samples of Shatangju fruit from both covering film and uncovering film had been taken to analyze the quality. The results showed that Shatangju peel had been keeping orange red color after covering film,while the Shatangju peel of uncovering film was orange red color in the early,then it changed to orange yellow color and the color was dark in the late. The acid content of the fruit on film-covered showed a rising trend in the beginning 20 days,and highest was 0.31% on January 28. It rapid felled below the contrast level in the following 10 days and lowest was on February 7. It rose above the contrast level in the following 20 days. Then it felled to 0.19% on March 15. The acid content of the contrast fruit was obvious downward trend. The highest of acid content was 0.26% on January 7 and lowest was 0.08% on March 15. The acid content of covering film was higher than the contrast in the most time. The TSS content of the fruit on film-covered was rising from 12.33% on January 17 to 13.40% on March 15,increased by 1.07%. It showed an increasing tendency overall. But the TSS content of the contrast was falling from 10.70% on January 17 to 9.90% on March 15,fell by 0.80%. It was downward trend overall. |
| Key words: cover film Shatangju fruit quality |
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