CAJ | 학술논문

采后贮于冰箱内冷藏的猕猴桃(布鲁诺)在长期的贮藏过程中仍有明显的呼吸高峰.可溶性糖总量、还原糖含量均上升.维生素C含量在果实呼吸高峰过后快速下降.随着贮藏期的延长，可溶性固形物含量逐渐上升直至维持在一定水平，可滴定酸含量逐渐下降，在整个贮藏过程中固酸比随着果实的软熟而稳步提高.低温降低了果实的呼吸速率，延迟了呼吸高峰的出现，延长了果实的贮藏寿命，故低温冷藏(4～5℃)猕猴桃是一种比较有效的贮藏方法.
채후저우빙상내랭장적미후도(포로낙)재장기적저장과정중잉유명현적호흡고봉.가용성당총량、환원당함량균상승.유생소C함량재과실호흡고봉과후쾌속하강.수착저장기적연장，가용성고형물함량축점상승직지유지재일정수평，가적정산함량축점하강，재정개저장과정중고산비수착과실적연숙이은보제고.저온강저료과실적호흡속솔，연지료호흡고봉적출현，연장료과실적저장수명，고저온랭장(4～5℃)미후도시일충비교유효적저장방법.
The Yangto at low temperature in the icebox after harvest still has the respiratory climacteric during the storage. After the respiratory climateric, total sugar content, reducing sugar content and TSS content increase rapidly. During storage,vitamin C content and organic acid content decrease gradually.The results show that the low temperature can reduce the respiratory rate, dalay the appearance of respiratory climateric,prolong the storage time of the fruit, so storage at low temperature(4-5℃)is a good method to Yangto.