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为比较不同品种橄榄果实的采后贮藏效果,以粤东地区常见的橄榄品种:下院、丁香、香种为试材,于常温下贮藏9d,每天测定果实的外观品质、含水量、失重率和营养品质(可溶性固形物、Vc、蛋白质、有机酸等含量)的变化。结果表明:3个品种贮后7d,外观品质明显下降,品种间差异不大,平均好果率为34.7%,平均含水量为73.5%,平均失重率为31.1%;总体感官评价,前期鲜食以下院最好、丁香最差,后期以香种最好、下院最差;Vc含量变化差异显著,以丁香降幅最大(84.44%),下院降幅最小(61.40%),可溶性固形物含量均呈上升趋势,平均上升5.89%,蛋白质和有机酸含量则呈下降趋势,降幅为18.25%和0.81%,品种间差异不显著。
In order to compare the postharvest storage effects of different varieties of olive fruits, the common olives varieties in eastern Guangdong, lower cloves and cloves were stored at room temperature for 9 days. The appearance quality, water content, weight loss rate Nutritional quality (soluble solids, Vc, protein, organic acids and other content) changes. The results showed that on the 7th day after storage, the appearance quality of the three cultivars decreased significantly with no significant difference among the three cultivars. The average good fruit percentage was 34.7%, the average water content was 73.5% and the average weight loss rate was 31.1%. The overall sensory evaluation, The following courtyard is the best, cloves the worst, late to the best species, the lower house worst; Vc content changes significantly, the largest decline in clove (84.44%), the lower limit of decline in the lower house (61.40%), soluble solids content increased Trend, an average increase of 5.89%, protein and organic acid content showed a downward trend, a decrease of 18.25% and 0.81%, no significant difference between varieties.