作　　者： ; ; ; ;

机构地区： 仲恺农业工程学院轻工食品学院

出　　处： 《广东农业科学》 2010年第12期105-106,121,共3页

摘　　要： 研究了沙糖桔在室温和冷藏条件下贮藏期间的生理变化,结果表明:室温贮藏时,沙糖桔于7 d后开始腐坏,失重明显,硬度以及可溶性固形物、可滴定酸含量均是先上升后下降,总糖含量则明显下降,贮藏时间较短;4℃冷藏时,沙糖桔在贮藏第10 d开始出现冷害,贮藏初期重量有所上升,第12 d后开始失重,硬度以及可溶性固形物、可滴定酸含量均是先上升后下降,总糖含量下降较为平稳,贮藏时间较长。 The physiological changes of postharvested Shatang Orange storaged at different temperatures and the preliminary analysis of microbial microflora were studied in this paper.The results showed that at room temperature,Shatang Orange became deteriorated on the seventh day,and significant weight loss and the hardness,soluble solid,titratable acid were increased and then decreased,and the total sugar content decreased significantly.At 4℃,Shatang Orange began to chilling injury in the first 10 days,and weight has increased in the beginning of storage,and the weight loss again in the twelfth day,and the hardness,soluble solid,titratable acid were increased and then decreased,and the total sugar content dwindle steadily.

关 键 词： 沙糖桔 室温 冷藏

领　　域： [农业科学] [农业科学] [农业科学]