不同成熟采收期对清水白桃果实达到完熟时品质的影响(英文)

被引：12

作者：

贾惠娟 ^{[1
]}

李斌 ^{[1
]}

水口京子 ^{[2
]}

冈本五郎 ^{[2
]}

机构：

[1] 浙江大学农业与生物技术学院园艺系

[2] 日本冈山大学农学部

来源：

果树学报 | 2007年 / 03期

关键词：

桃; 香气; 乙烯; 成熟期; 风味;

D O I：

10.13925/j.cnki.gsxb.2007.03.004

中图分类号：

S662.1 [桃];

学科分类号：

090201 ;

摘要：

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。

引用

页码：276 / 281

页数：6

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