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一、果品质量的组成要素柑桔果品的质量可分外部形态和风味二类,具体的有以下几个方面。 (一)果实大小、形态色泽和果皮厚薄等温州蜜柑横径4.5～5.5cm的中等果品质优,目前适于出口的横径为6～7.5cm,并要求形状端庄、美观、扁圆形,色泽橙红、果皮薄,果面光滑。尽量减少风害果、病虫害果和外伤影响外观的果品。 (二)果实的风味、香气、营养成分风味由含糖量、含酸量、可溶性固形物含量、糖酸比(糖含量与酸含量的比值),以及固酸比(可溶性固形物含
First, the quality of the ingredients The quality of citrus fruits can be divided into two types of external shape and flavor, the specific aspects of the following. (A) fruit size, shape and color and peel thickness Wenzhou Satsuma average diameter of 4.5 ~ 5.5cm fruit quality, the current export diameter of 6 ~ 7.5cm, and requires a dignified shape, beautiful, flat round, Orange color, peel thin, smooth fruit. Minimize wind damage, pests and traumas affect the appearance of fruit products. (B) the fruit flavor, aroma, nutrition flavor from the sugar content, acid content, soluble solids content, sugar acid ratio (sugar content and acid content ratio), and acid ratio