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为比较不同类型桃在低温条件下的贮藏特性,以水蜜桃‘美香’和蟠桃‘银河’为试材,研究了低温贮藏过程中果皮颜色、果实硬度、可溶性糖和有机酸含量等的变化。结果表明:低温贮藏期间桃果皮颜色的变化在不同品种间表现有较大差异,‘银河’在贮藏过程中果皮颜色略微加深;2个品种果实硬度总体下降比较明显;不同品种果实可溶性糖含量的变化比较复杂,其中果实可溶性糖总量波动较小,蔗糖含量在贮藏后期明显下降;有机酸总量方面,‘美香’和‘银河’总体都呈现前期下降,至贮藏后期小幅上升的变化趋势,其中柠檬酸的含量在贮藏后期出现明显下降。
In order to compare the storage characteristics of different types of peaches at low temperature, the changes of peel color, fruit firmness, soluble sugar and organic acid content were investigated with peach ’Meixiang’ and ’Peach’ Galaxy ’. The results showed that the peach color changes during storage at low temperature showed significant differences among different varieties. The color of peel in ’Milky Way’ during storage was slightly deepened. The hardness of two cultivars decreased obviously, and the soluble sugar content The change of the total soluble sugar content was less and the content of sucrose decreased obviously in the later storage. In terms of the total amount of organic acids, ’Mei Xiang’ and ’Galaxy’ showed a tendency of decreasing in the early period and slightly increasing in the late storage period, The content of citric acid in the late storage significantly decreased.