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贮藏的温度和气体成份对柑桔的呼吸作用强度、乙醇积累、糖酸分解及果皮细胞透性和组织吸水力有显著的影响。常温贮藏的果实以正常的有氧呼吸占主要地位,乙醇积累量极少,有机酸消耗较快;随贮藏温度下降,无氧呼吸作用逐渐增强,乙醇积累量提高,糖消耗较快,但在5℃以上的低温下,果实能维持一定比例的有氧和无氧呼吸作用,使乙醇含量保持在一定水平之下,不足以引起果实组织中毒和病变;而在低温条件下,提高二氧化碳降低氧分压时,无氧呼吸作用特别旺盛,乙醇积累急剧上升,对细胞原生质产生毒害,导致果实产生“水肿”病。应用变温方法贮藏柑桔,既能减少腐烂,又可克服因长期低温贮藏引起大量退糖和乙醇积累量大幅度上升的现象。
Storage temperature and gas composition on citrus respiration intensity, ethanol accumulation, sugar acid decomposition and pericarp permeability and tissue water absorption have a significant impact. The fruits stored at room temperature dominated the normal aerobic respiration, with very little ethanol accumulation and faster consumption of organic acids. As the storage temperature decreased, the anaerobic respiration gradually increased, the ethanol accumulation increased, Under the low temperature above 5 ℃, the fruit can maintain a certain proportion of aerobic and anaerobic respiration to keep the ethanol content below a certain level, which is not enough to cause poisoning and pathological changes in the fruit tissue. In the low temperature condition, the increase of the carbon dioxide reduces the oxygen Partial pressure, the anaerobic respiration is particularly strong, a sharp rise in ethanol accumulation, the cell protoplasm poisoning, resulting in fruit “edema” disease. Application of variable temperature storage of citrus, both to reduce decay, but also to overcome the long-term low temperature storage caused by a large amount of sugar and ethanol accumulation increased significantly.