| 张振境,潘介春,周煜棉,蔡小林.两种处理方式对龙眼常温贮藏的影响[J].中国南方果树,2018,47(1): |
| 两种处理方式对龙眼常温贮藏的影响 |
| Effect of Two Processing Methods on storage of Dimocarpus longan Lour.cv.Shixia at Ambient Temperature |
| 投稿时间：2017-06-04 修订日期：2017-06-30 |
| DOI： |
| 中文关键词: 龙眼 贮藏 处理方式 |
| 英文关键词:Longan preservation processing methods |
| 基金项目:现代农业产业技术体系建设（广西荔枝龙眼创新团队）项目（nycytxgxtd-03-12） |
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| 中文摘要: |
| 以‘石硖’龙眼为试材，研究常温下龙眼果实整穗贮藏和单粒贮藏期间一些生理指标变化，为龙眼采后保鲜提供参考依据。结果表明：常温贮藏条件下，整穗贮藏加快了果皮水分散失，但减缓了果肉自溶速率，缓解了果面L值、维生素C含量下降，两种贮藏方式下可溶性固形物含量均略有增加，整穗穗贮藏的果实可滴定酸含量高于单粒贮藏。总体而言，整穗贮藏保鲜效果优于单粒贮藏。 |
| 英文摘要: |
| The longan cultivar ‘Shixia’ was selected as material, some physiolyical indexes were investigated, which longan fruit stored with the whole ear and single fruit at ambient temperature, aims at providing references for postharvest storage of longan. The results indicate that stored with cluster speeded up the loss of water content, and slowed down the rate of pulp autolysis. Moreover, it remitted the falling range of fruit surface L value and vitamin c contents. Besides, soluble solid content was increasing under two storage methods. In addition, titratable acid content of stored with cluster is higher than that of single fruit storage. Definitively, this test think stored with cluster is more better than single fruit storage. |
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