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在4种不同温度(-2、3、8、13℃)下用聚乙烯薄膜袋单果包装贮藏红桔(Citrus reticulata Blanco),结果表明:(1)较佳的贮藏温度和贮期是在3℃下为60—80天,8℃下为40—60天,13℃下为30—40天;在一定贮藏期内,贮温3℃比8℃和13℃优越,但在3℃下贮藏后果皮色泽欠佳。(2)随贮藏时同延长,果实乙醇含量上升。3℃下至贮藏后期(80天),果实发生“水肿”(生理病害)。(3)3℃贮藏能明显地降低果实的呼吸率,减少可滴定酸和维生索C的损失,并能抑制青绿霉病的滋长;随温度升高,呼吸作用加强,加速了酸和维生素C的损失,并导致果实浮皮枯水和黑腐病菌的侵染。
Citrus reticulata Blanco was stored in single bag of polyethylene film bag at four different temperatures (-2,3,8,13 ℃). The results showed that: (1) The best storage temperature and storage time were 3 60 ° C for 60-80 ° C, 40-60 days for 8 ° C, and 30-40 days for 13 ° C; the storage temperature 3 ° C is superior to 8 ° C and 13 ° C for a certain storage period but is stored at 3 ° C After the skin color is not good. (2) With the same extension of storage, fruit ethanol content increased. 3 ℃ to the late storage (80 days), the fruit “edema” (physiological disease). (3) 3 ℃ storage can significantly reduce the respiration rate of fruit, reducing the loss of titratable acid and vitamin C, and can inhibit the growth of green mold; with increasing temperature, respiration increased, accelerated the acid and vitamin C loss, and lead to fruit floating skin dry and black rot fungi infection.