CAJ | 학술논문

以尤溪金柑为试验材料，研究其采后贮藏过程中可滴定酸、Vc及可溶性糖含量变化，贮藏90d后统计好果率和失重率。结果表明，4个试验点的金柑经保鲜剂处理的好果率均明显高于未处理。随着贮藏时间的延长，金柑果皮和果肉中的可滴定酸和Vc含量呈明显下降的趋势；果糖、葡萄糖含量总体呈下降的趋势，但变化幅度不大；果皮中蔗糖含量前60d逐渐升高，随后急速下降；果肉中蔗糖含量前30d急剧下降，随后缓慢下降。
이우계금감위시험재료，연구기채후저장과정중가적정산、Vc급가용성당함량변화，저장90d후통계호과솔화실중솔。결과표명，4개시험점적금감경보선제처리적호과솔균명현고우미처리。수착저장시간적연장，금감과피화과육중적가적정산화Vc함량정명현하강적추세；과당、포도당함량총체정하강적추세，단변화폭도불대；과피중자당함량전60d축점승고，수후급속하강；과육중자당함량전30d급극하강，수후완만하강。
As the materials, Youxi kumquat fruits were harvested in early December, and the fluctuations of vitamin C (Vc), titrat- able acid and, soltible sugar were investigated every 15 days during storage. The results showed that, after 90 days of storage, the rate of good fruits treated with self-preservative was significantly higher than that of untreated huits. With the increase in storage time, titratable acid, vitamin C in the kumquat peel and pulp showed an obvious downward trend; fructose and glucose showed an o- verall downward trend, but the change was in small range; ,the sucrose of pericarp increased gradually until the 60th day, followed by a rapid decline; the sucrose of pulp declined rapidly until the 30th day, followed by a gradual decline.