| 温州蜜柑果实成熟中色泽与糖酸含量的变化 |
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| 引用本文： | 张义,刘吉武,杜丽.温州蜜柑果实成熟中色泽与糖酸含量的变化[J].贵州农业科学,2012(2):142-144,147. |
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| 作者姓名： | 张义 刘吉武 杜丽 |
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| 作者单位： | 长江大学园艺园林学院 |
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| 基金项目： | 湖北省教育厅产学研合作项目“提高温州蜜柑优质果率的树体营养指标与关键栽培技术集成研究”(CXY2009B013) |
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| 摘 要： | 为了探明新引进的温州蜜柑品种山下红与目前国内主栽品种在品质特性方面的差异,以山下红和国庆一号、兴津为试材,通过感官分析、色差测定及化学分析等检测方法,研究了3个品种果实成熟过程中果皮色泽与色素含量、果肉中可溶性糖和可滴定酸含量的变化规律。结果表明:在果实成熟过程中,3个品种的果皮叶绿素含量均持续下降且以成熟前期下降最快,而类胡萝卜素含量变化不大,果实成熟时这两种色素的含量在各品种间无显著差异;国庆一号和兴津的果皮着色速度快于山下红;国庆一号、兴津的可溶性糖积累速度比山下红快,达到峰值早,而山下红在测定期间平稳持续升高;国庆一号减酸较兴津和山下红早;国庆一号和兴津从10月20日开始果实糖酸比上升幅度变缓,而山下红一直持续升高。综合判断,国庆一号成熟最早,兴津其次,山下红成熟最晚。
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| 关 键 词： | 温州蜜柑 果皮色泽 叶绿素 类胡萝卜素 可溶性糖 可滴定酸 |
Changes of Color,Sugar and Acid Content in FLesh of Citrus reticulata During Maturity Period |
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| ZHANG Yi,LIU Ji-wu,DU Li.Changes of Color,Sugar and Acid Content in FLesh of Citrus reticulata During Maturity Period[J].Guizhou Agricultural Sciences,2012(2):142-144,147. |
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| Authors: | ZHANG Yi LIU Ji-wu DU Li |
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| Institution: | (College of Horticulture and Gardening,Yangtze University,Jingzhou,Hubei 434025,China) |
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| Abstract: | Changes of peel color,pigment content,soluble sugar and acid content in flesh of three C.reticulata varieties during maturity period was studied by sensory analysis,chromatism determination and chemical analysis to probe quality difference between Yamasitaka(a newly introduced C.reticulata) and other main cultivars in China.The results showed that the chlorophyll content in peel of three varieties rapidly decreased in early maturity stage and continuously decreased during the whole maturity period.But the carotenoid content in peel of three varieties was no difference.There had no significant difference in chlorophyll and carotenoid content between three varieties.The peel coloring speed and soluble accumulation speed of Guoqing 1 and Okitsu varieties were faster than Yamasitaka variety but the peel coloring speed and soluble accumulation speed of Yamasitaka variety continuously increased during the whole maturity period.The titratable acid content in flesh of Guoqing 1 decreased earlier than Okitsu and Yamasitaka.The rise range of sugar-acid ratio in flesh of Guoqing 1 and Okitsu was slow from 20,October but the rise range of sugar/acid ratio in flesh of Yamasitaka increased continuously.Therefore,the maturity of Guoqing 1 was the earliest,followed by Okitsu and Yamasitaka. |
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| Keywords: | Citrus reticulata peel color chlorophyll content carotenoid content soluble sugar content titratable acid content |
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