水杨酸对夏橙贮藏品质的影响.pdfVIP

安徽农业科学，Journal ofAnhui Agri．Sci．2008，36(14)：5734-5735 责任编辑 金琼琼 责任校对 马君叶 水杨酸对夏橙贮藏品质的影响 王大平 (重庆文理学院生命科学系，重庆永川402168) 摘要 『目的]为夏橙采后贮藏提供理论依据。『方法1用0(对照)、0．1、0L3、0．5、1L0 g／L水杨酸(sA)溶液将奥灵达夏橙浸泡20rain后置于 20～22℃温度下贮藏32d，研究水杨酸处理对夏橙贮藏品质的影响。[结果]与对照相比，室温贮藏32 d后0．1、0．3、0．5和1．0 g／L水杨酸 处理的夏橙果实失重率分别降低了1．1、3L3、1．6和2．2个百分点，腐烂率分别降低了5L3、10．6…7 3 4L2个百分点，可滴定酸含量分别增 加了0．26、0．41、0．53和0．15 g／100 ml(果汁)。贮藏前夏橙果实TSS含量为10．6％，贮藏后对照、0．1、0L3、0．5、1．0 L水杨酸处理的TSS 含量分别为10．1％、10．1％、10．8％、10．8％、10．0％。贮藏后对照、0．1和1．0 g／L水杨酸处理的Vc含量较贮藏前下降较多，0．3 L水杨酸 处理的vc含量下降较少。『结论]0．3 g／L水杨酸处理对夏橙果实有较好的保鲜效果。 关键词 奥灵达夏橙；水杨酸；贮藏；品质 中图分类号 $666．4 文献标识码 A 文章编号 0517—6611(2008)14—05734—02 Effect of Salicylic Acid on Storage Quality of Valencia Orange Fruits WANGDa-ping (Department ofLife Science，ChongqingUniversity ofArts and Sciences，Yongchuan，Chongqing402168 J Abstract『Objective] I e studv aimed to provide the theoretical base f0r me storage of harvested Olinda valencia orange． [Method]Olinda valencia orange was immersed in the salicylic acid(SA)solution at 0(c K)，0．1，0L3，0．5 and 1．0 g／L for 20 minutes．，and then stored under the room ternperature of 20—22℃for 32 d to study the effect of SA on the storage of harvested fruits of valencia orange．[Result]Compared with CK，when fruits ofvalencia orange were stored under the room temperature for 32 d，the treatments with SA at 0．1，0L3，0．5 and 1．0 g／L decreased the weight loss ratio ofthe orange fruits by 1．1％，3_3％，1．6％and 2L2％res]：．，reduced the rotten offruits by 5L3％，10．6％，7L3％and 4L2％resp．，increased the titratable acid content by 0．26 0．41．0．53 and 0．15 g per 100 ml iuice．Before storage TSS eontent in fruits of valencia orange was 10．6％，after storage TSS contents in valencia orange treated with SA at 0，0．1，0l3，0．5 and 1．0 g／L were 10．1％，10．1％，10．8％，10．8％and 10．0％．Vc eontents of fruits treated with SA at 0 0．1．0．3 and 1．0 g／L after storage had more decrease than that before storage，but Vc eontents of fruits trea