CAJ | 학술논문

比较研究福建省主栽荔枝品种"乌叶"和"兰竹"荔枝果实在(8±1)℃贮藏条件下的耐贮性差异.结果表明:"乌叶"荔枝果实比"兰竹"耐贮藏,"乌叶"好果率显著高于"兰竹",而果实失重率、果皮褐变指数和果皮褐变度均显著低于"兰竹"果实;"乌叶"荔枝果肉的可溶性固形物(TSS)、维生素C和总糖含量比"兰竹"果实高:贮藏期间,荔枝果肉的TSS、维生素C和总糖含量不断下降,但"乌叶"果实的降低速度比"兰竹"果实慢;在同一贮藏时间.荔枝果肉的TSS、维生素C和总糖含量高于"兰竹"果实.
비교연구복건성주재려지품충"오협"화"란죽"려지과실재(8±1)℃저장조건하적내저성차이.결과표명:"오협"려지과실비"란죽"내저장,"오협"호과솔현저고우"란죽",이과실실중솔、과피갈변지수화과피갈변도균현저저우"란죽"과실;"오협"려지과육적가용성고형물(TSS)、유생소C화총당함량비"란죽"과실고:저장기간,려지과육적TSS、유생소C화총당함량불단하강,단"오협"과실적강저속도비"란죽"과실만;재동일저장시간.려지과육적TSS、유생소C화총당함량고우"란죽"과실.
Litchi varieties 'Wuye' (Litchi chinensis Sonn. 'Wuye') and ' Lanzhu' (Litchi chinensis Sonn.'Lanzhu') were the major litchi cultivars in Fujian Province, China. Fruits of these two cultivars were stored at (8±1)℃ and their post-harvest storability determined. The results showed that 'Wuye' litchi fruit tended to have better storability as compared to the 'Lanzhu' litchi fruit. During storage,'Wuye' had markedly higher rate of salable fruit than 'Lanzhu' and was remarkably lower in fruit weight loss, pericarp browning index and pericarp browning degree than 'Lanzhu'. 'Wuye' had higher contents of total soluble solids(TSS) , total sugars, vitamin C in aril or flesh of fruit than 'Lanzhu'. During storage, the contents of TSS, total sugars and vitamin C in flesh decreased continuously, but the decreasing rates in 'Wuye' were much lower than those in 'Lanzhu'. For the same storage period, 'Wuye' had higher contents of TSS,total sugars and vitamin C in aril than 'Lanzhu'.