采后柑桔果实枯水及控制

• 作 者: 蒋跃明 刘淑娴 陈芳
• 机 构: 中国科学院华南植物研究所,中国科学院华南植物研究所,中国科学院华南植物研究所 广州 510650,广州 510650,广州 510650
• 出 处: 植物学通报
• 发表日期: 1991年02期
• 关键词: 柑桔果实 果实重量 粒化 甜香味 营养成分 果胶物质 生理病害 细胞学研究 薄壁细胞 相对含水量

枯水是影响柑桔贮藏期一种常见的生理病害。在国外,称之为粒化(granulation)或浮皮(puffiness)。它的发生使果实重量明显减轻,果皮与果肉相分离,胞汁粒化,果汁减少,甜香味丧失,营养成分大量降低,从而失去食用价值。目前,国内外对枯水机理进行了较多的研究,但也存在不少问题。本文就枯水发生及控制做一简要的综述。

Low water is a common physiological disease affecting citrus storage. Abroad, it is called granulation or puffiness. Its occurrence significantly reduces the weight of the fruit, the separation of the peel from the pulp, the granulation of the juice of the juice, the reduction of the fruit juice, the loss of the sweet flavor and the substantial decrease of the nutrient content, thus losing the edible value. At present, there are more researches on the mechanism of low water at home and abroad, but there are still many problems. This article gives a brief overview of the occurrence and control of low water.