| 吴希,周先艳.不同贮藏温度对云南3种柑橘果实品质保持的影响[J].中国南方果树,2025,54(5): |
| 不同贮藏温度对云南3种柑橘果实品质保持的影响 |
| Effect of Storage Temperature on Quality Retention of Three Citrus Varieties in Yunnan |
| 投稿时间：2024-06-06 修订日期：2024-09-15 |
| DOI： |
| 中文关键词: 贮藏温度 果实品质 早熟温州蜜柑 鸡尾葡萄柚 冰糖橙 贮藏性能。 |
| 英文关键词:Storage temperature Fruit quality Early ripening Satsuma mandarin Cocktail grapefruit Bingtangcheng. |
| 基金项目:云南省科技厅重大科技专项；云南省科技人才与平台计划专项；国家现代农业柑橘产业技术体系专项；德宏州英才兴边计划项目 |
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| 中文摘要: |
| 为探明贮藏温度对云南柑橘果实采后品质保持的影响，以温州蜜柑‘由良’（Citrus unshiu ‘Yura’）、冰糖橙（Citrus sinensis (L.) Osbeck）和‘鸡尾’葡萄柚（Citrus paradisi ‘Cocktail’）为材料，研究了5±1℃、10±1℃和20±2℃（室温）的贮藏温度对3种柑橘果实外观品质、内在品质和综合贮藏性能的影响。结果表明，贮藏温度对温州蜜柑和冰糖橙贮藏品质和性能影响相似，在0-30d的贮藏期内，10±1℃条件下果实外观品质和内在品质能得到很好地保持；但在30-90d的贮藏期间，5±1℃更利于温州蜜柑和冰糖橙果实内在品质的保持，且能有效抑制贮藏期果实失重率和腐烂率上升。‘鸡尾’葡萄柚在整个贮藏期，10±1℃更利于促进果皮转色，保持更高的可滴定酸（TA）含量，且果实无冷害症状的发生，同时也能抑制贮藏期果实失重率和腐烂率上升。因此，温州蜜柑和冰糖橙短期贮藏（1个月内）适宜的贮藏温度为10℃，长期贮藏（1-3个月）适宜的贮藏温度为5℃，‘鸡尾’葡萄柚适宜贮藏温度为10℃。 |
| 英文摘要: |
| In order to clarify the optimal storage temperatures of three different storage-tolerant citrus varieties in Yunnan: Satsuma mandarin (Citrus unshiu ‘Yura’), Bingtangcheng (Citrus sinensis (L.) Osbeck) and ‘Cocktail’ grapefruit (Citrus paradisi ‘Cocktail’) , and investigated the effects of storage at 5±1℃, 10±1℃, and 20±2℃ (room temperature) on the appearance quality, inner quality and storage performance of the fruits of the three citrus varieties. The results showed that, during the storage period of 0-30d, the appearance quality and inner quality of the fruits stored at 10±1℃ were well maintained, and the increase of weight loss and decay rate during the storage period was inhibited; during the storage period of 30-90d, 5±1℃ was more conducive to the maintenance of the inner quality of the fruits of Satsuma mandarin and Bingtangcheng, and effectively inhibited the increase of the weight loss and decay rate of the fruits during the storage period. The ‘Cocktail’ grapefruit in the whole storage period, 10±1℃ is more conducive to promote the ‘Cocktail’ grapefruit peel colour change, effectively maintain the ‘Cocktail’ grapefruit intrinsic quality, inhibit the storage period of fruit weight loss and decay rate rise. Fruit weight loss and decay rate increased. Therefore, the suitable storage temperature for Satsuma mandarin and Bingtangcheng was 10℃ for short-term storage (within 1 month), 5℃ for long-term storage (1-3 months), and 10℃ for ‘Cocktail’ grapefruit. |
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