Study on Quality Variation of Murcott Fruits during Low-temperature Storage
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摘要: 研究晚熟、优质茂谷橘橙在4～6℃下贮藏130 d期间9个品质指标的变化规律。结果表明,贮藏120 d时,各项指标变化如下:①好果率至第40 d仍保持100.0%,此后缓慢下降至95.2%;②失重率由0缓慢上升至2.1%;③可溶性固形物(TSS)由15.5%上升至第90 d的17.0%,此后逐步下降至15.4%;④总糖由12.0%逐步上升至第80 d的15.4%,此后逐步下降至14.9%;⑤还原糖由5.9%逐步上升至90 d的8.5%,此后下降至7.8%;⑥出汁率由64.8%缓慢下降至63.0%;⑦类胡萝卜素由4.7 mghg-1上升至80 d的5.6mghg-1,此后缓慢降至5.5 mghg-1;⑧Vc含量由39.2 mghg-1呈线性下降至23.6 mghg-1;⑨可滴定酸(TA)由0.79%线性下降至0.43%。贮藏至130 d时,降幅最大的是TA,达50.6%。综合分析表明,茂谷橘橙最佳贮藏期不宜超过120 d。Abstract: Storing high quality serotinous Murcott fruits under 4-6℃ for 130 days,we studied the variation pattern of fruit quality in 9 factors with interval in 120 days.The variation trend revealed as following: ① In the first 40 day,the rate of fresh fruit dropped slowly from 100.0% to 95.2%;② weight-loss rate increased slowly from 0 to 2.1%;③ total soluble solid(TSS) content increased from 15.5% to 17.0% at the 90th day then slowly decreased to 15.4%;④ total sugar content increased from 12.0% to 15.4% at the 80th day and then dropped to 14.9%;⑤ the content of reducing sugar increased from 5.9% to 8.5% at the 90th day and then decreased to 7.8%;⑥ juice yield slowly decreased from 64.8% to 63.0%;⑦ carotenoid content increased from 4.7 mghg-1 to 5.6 mghg-1 at the 80th day and kept for about 5.5 mghg-1;⑧Vc content decreased from 39.2 mghg-1 to 23.6 mghg-1;and ⑨ the content of total acid(TA) decreased from 0.79% to 0.43% with gross loss in 50.6% during the store period.Results indicate that appropriate storage duration of Murcotts at low-temperature should be less than 120 days.
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Key words:
- Murcott /
- Low-temperature storage /
- Quality /
- Percentage of fresh fruit
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