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引言红桔(Citrus reticulata Blanco)是四川柑桔主要栽培品种之一,果实扁圆,色红鲜艳,适宜鲜食与加工,其产量占四川柑桔总产量一半左右,深受国内外市场的欢迎。但是由于红桔本身品种生理性状及其组织结构的特殊性,极易浮皮(即泡皮)、枯水、粒化,最后导致其品质劣变,从而严重地限制着红樯的采收、贮藏、运输与供销期限。红桔浮皮后,果皮与果肉分离,进而果肉枯水、砂囊失水干缩、质地粗糙、风味变淡,甚至不能食用。“金玉
Introduction Citrus reticulata Blanco is one of the main cultivated varieties of citrus in Sichuan. Its fruit is oblate, bright red in color and suitable for fresh food and processing. Its output accounts for about half of the total output of citrus in Sichuan and is very popular in domestic and foreign markets . However, due to its physiological characteristics and the particularity of the organizational structure of the red orange, it is extremely easy to float the skin (ie, the foam skin), dry, and granulated, leading to the deterioration of its quality, thus seriously limiting the harvest, storage , Transportation and supply deadline. Red tangerine peel, the peel and pulp separation, and then pulp dry, dry sand loss of water shrinkage, rough texture, flavor fades, or even can not eat. "Jin Yu