| 陈洪彬,孙旭,蔡英卿,张妙霞,林淑萍.不同采收期对余甘果实品质和耐贮性的影响[J].中国南方果树,2014,43(5): |
| 不同采收期对余甘果实品质和耐贮性的影响 |
| Effects of harvesting time on quality and storability of Phyllanthus emblica fruit |
| 投稿时间：2014-07-01 修订日期：2014-08-08 |
| DOI： |
| 中文关键词: 余甘果实 采收期 成熟度参数 品质 耐贮性 |
| 英文关键词:Phyllanthus emblica fruit harvesting time maturity indices quality storability |
| 基金项目: |
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| 摘要点击次数: 2428 |
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| 中文摘要: |
| 以福建余甘主栽品种‘粉甘’果实为材料，研究不同采收期对余甘果实品质和耐贮性的影响。结果表明：随着采收期的延迟和果实成熟度的提高，余甘果皮颜色由青绿色逐渐变成黄绿色，果核颜色由深绿色变成棕褐色，果实重量和大小逐渐增加，果实可食率和营养品质提高。可用果实重量和大小、果形指数、果实可溶性固形物、可滴定酸、维生素C含量、果实可食率作为确定余甘果实采收成熟度的参数。同时，不同采收期对余甘果实的耐贮性影响不同，盛花期后179 d采收的果实耐贮性最好，在常温25±1℃下贮藏16 d后，好果率为91%，失重率为3.51%。 |
| 英文摘要: |
| Fruit of emblic ‘Fengan’ (Phyllanthus emblica Lour.‘Fengan’), the major cultivar in Fujian Province of China, was used to observe the effects of harvesting time on quality and storability of emblic furit. The results were as follows: as fruit harvesting time delayed and maturity increased, pericarp color of emblic fruit gradually turned from light green to yellow green, stone color of emblic fruit gradually turned from dark green to brown, fruit weight and size gradually increased, fruit edibility and nutritional quality raised. Fruit weight and size, index of fruit shape, contents of total soluble solids(TSS), titratable acidity(TA), vitamin C and fruit edibility were recommended as maturity indices for emblic fruit. Meanwhile, the effects of different harvesting time on quality and storability of emblic fruit were differences. The best storability of emblic fruit was harvested after fruit flowering stage 179 days, and the fruit stored at 25±1℃ for 16 days with 91% healthy rate and 3.51% weight loss rate. |
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