CAJ | 학술논문

[目的] 比较5个苹果品种果实贮藏性能,为贮后鲜食苹果品种选择提供参考.[方法] 以苹果成熟果实为试材,低温冷藏过程中每隔1个月测定各项营养指标.[结果]可溶性总糖、可滴定总酸、抗坏血酸含量逐渐下降,果实硬度逐渐降低.试验结束时富士的可溶性总糖含量仍较高,可滴定总酸、抗坏血酸含量与其他品种相当,硬度明显高于其他品种.[结论]富士苹果贮藏性最强.
[목적] 비교5개평과품충과실저장성능,위저후선식평과품충선택제공삼고.[방법] 이평과성숙과실위시재,저온랭장과정중매격1개월측정각항영양지표.[결과]가용성총당、가적정총산、항배혈산함량축점하강,과실경도축점강저.시험결속시부사적가용성총당함량잉교고,가적정총산、항배혈산함량여기타품충상당,경도명현고우기타품충.[결론]부사평과저장성최강.
[Objective] Fruit storage capacity of apple varieties was compared in order to provide basis for the collection of apple varieties for fresh-eat after storage. [Method] Ripe fruits of apple varieties were used to study nutrition indexs every month. [Result] The content of total soluble sugars, total titratable acids, AsA and hardness were downdrift. At the end of the experiment, total soluble sugar of Fuji was higher than other varieties. Total titratable acids, AsA in Fuji fruit were similar to other varieties, and fruit hardness was higher than other varieties. [Conclusion] Storage capacity of Fuji was the best.