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试验以 CO_2红外分析仪和高压液相色谱技术(HPLC)研究了椪柑在简易贮藏条件下果实的呼吸强度和品质成分的变化.在3个月的贮藏过程中椪柑果实重量减少近30%.呼吸强度在贮藏前期1个月内下降迅速,后期下降缓慢;蔗糖含量前期迅速上升,中期1个多月基本保持稳定,后期明显下降;而果糖、葡萄糖含量在整个贮藏过程中有不同程度的上升;总糖在贮藏后的2个月达到最高:维生素 C 和酸含量在整个过程中呈逐渐下降的趋势.
The changes of respiration rate and quality components of Citrus reticulata under simple storage conditions were studied by CO_2 infrared analyzer and high pressure liquid chromatography (HPLC), and the fruit weight was reduced by 30% during the storage period of 3 months. The intensity decreased sharply in the first month of storage and later decreased slowly. The content of sucrose increased quickly in more than one month, but decreased in the later period. The content of fructose and glucose in the whole storage increased to some extent. The total sugar reached the highest in the two months after storage: Vitamin C and acid content showed a gradual downward trend throughout the whole process.