摘要
用不同浓度栀子熬制剂对夏橙进行浸泡保鲜试验,以清水为对照,在室温下（20~28℃）贮藏25 d,定期分析测试夏橙的品质变化。结果表明：高浓度栀子熬制液对夏橙贮藏保鲜效应较好。与对照相比,高浓度栀子熬制液处理可降低夏橙烂果率、提高叶绿素与可溶性固形物含量保存率,分别为33.30、25.55、12.70个百分点,呈极显著水平（α=0.01）;提高果实有机酸与可溶性糖含量保存率,分别为9.90、8.0个百分点,呈显著水平（α=0.05）;降低失重率、提高VC保存率分别为1.83、3.70个百分点。栀子在夏橙贮藏保鲜中具有应用价值。
The Citrus sinensis Osbeck fruits were soaking treated with different concentrations of Gardenia preparation,with water as control,storied for 25 d under the condition of normal temperature（20～28℃）;the quality indexes changes of Citrus sinensis Osbeck were regular analyzed.The results showed that the storage effects of Citrus sinensis Osbeck fruits were good soaking with high concentrations of Gardenia preparation.Compared with control,high concentrations of Gardenia preparation could reduce the rate of rotten fruit;increase the save rate of chlorophyll and soluble solids were 33.30,25.55,12.70 percentage points,showed a significant level（α=0.01）;increased the save rate of soluble sugar and organic acids were 9.90,8.0 percentage points,showed significant（α=0.05）;reduce the rate of weight loss,increased the save rate of vitamin C were 1.83,3.70 percentage points.Gardenia jasminoides Ellis had value in storage Citrus sinensis Osbeck.
出处
《北方园艺》
CAS
北大核心
2010年第22期157-159,共3页
Northern Horticulture
关键词
栀子
夏橙
保鲜
贮藏
Gardenia jasminoides Ellis
valencia orange
fresh-keeping
storage
