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为了长期保持温州蜜柑果实品质,过去采用常温贮藏,最近正在推行低温贮藏,气调贮藏(CA)也正在试行。从迄今国内(日本)的研究结果来看,最适贮藏条件为:温度1—5℃,湿度80—90%,氧10%左右,二氧化碳O—2%。温州蜜柑系容易剥皮的宽皮柑桔,因此,在贮藏期控制果肉和果皮的生理变化至为重要。本试验将温州蜜柑放在差异显著的湿度和气体条件下进行贮藏,对其果实性状及化学成分的变化,特别是以有机酸为重点进行了研究。现将结果报道如下。
In order to maintain the quality of Satsuma fruit in the long run, it has been stored at room temperature in the past. Cryogenic storage is being carried out recently. Atmospheric storage (CA) is also undergoing trial. According to the domestic (Japan) research results to date, the optimum storage conditions are: temperature 1-5 ° C, humidity 80-90%, oxygen 10% and carbon dioxide O -2%. Satsuma mandarin is an easy-skinned, broad-leaved citrus, therefore it is important to control the physiological changes in the pulp and pericarp during storage. In this experiment, the leaves of Wenzhou Satsuma were stored under the condition of significant difference of humidity and gas, and the changes of their fruit traits and chemical compositions, especially the organic acids, were studied. The results are reported below.