论文部分内容阅读
以软溶质水蜜桃清水白桃为试材,分别在树上完熟的前6、4和2d采样,贮藏于25℃,相对湿度90%的环境条件下至完熟,与树上完熟果实相比较,调查了果实的生理变化、色泽和果汁品质性状,并对完熟果实进行了风味评定。结果表明,贮藏期间的果实乙烯释放量以完熟前2d采收的果实增加最快并在果实完熟时达到最大,树上完熟的果实乙烯释放量最少。树上完熟前6d采收的果实,果皮亮度、果汁的蔗糖含量、“果香型”内酯类物质含量均低于后3次采收的果实,其中以树上完熟前2d采收的果实为最高。相反滴定酸、柠檬酸、天冬酰胺和“清香型”香气物质含量以树上完熟前6d采收的果实最高。完熟果实的风味评定也显示了树上完熟前2d采收的果实综合评价最高,早期采收的果实即使贮藏后达到完熟果肉硬度,甜度和香味少、酸味重。另外,树上完熟的果实肉质粗,酸度低,有怪香味,综合评价不高。
The samples of soft white peach and white peach were sampled in the first 6, 4, and 2 d of the tree, respectively, and then stored at 25 ℃ and relative humidity of 90% under the ambient conditions until ripening. Compared with the mature fruit in the tree, Physiological changes of fruit, color and fruit juice quality traits, and the flavor of ripe fruits were assessed. The results showed that during the storage period, the ethylene content in fruits reached the fastest at the first 2 days before ripening and reached the maximum at the time of ripening, and the ethylene content of fruit ripening in the tree was the least. The fruit, peel brightness, sucrose content of fruit juice and the contents of “fruity” lactone were all lower than that of the fruit harvested the last three times, and the fruit harvested two days before the tree ripening For the highest. On the contrary, titratable acid, citric acid, asparagine and “scent-like” aroma substances were harvested at 6 days before ripening. The evaluation of the ripened fruit also showed that the fruits harvested in the first 2 days before ripening had the highest comprehensive evaluation. The fruit harvested in the early stage had less sweetness and less sourness and sourness even after it was stored. In addition, the tree mature fruit thick, low acidity, strange smell, comprehensive evaluation is not high.