南方农业学报2016，Vol.47Issue(9)：1542-1546,5.DOI:10.3969/jissn.2095-1191.2016.09.1542
室温和低温贮藏沙田柚果实的有机酸含量变化
Variation of organic acids in Citrus maxima(Burm.) Merr. cv. Shatian Yu under room and low temperature storage
摘要
Abstract
[Objective]The present study was conducted to study metabolism and variation of organic acid in Citrus maxima (Burm.) Merr. cv. Shatian Yu during room and 4 ℃ temperature storage in a bid, in order to provide reference for maintaining fruit quality and storage methods selection during postharvest storage. [Method]Seven organic acids in C. maxima(Burm.) Merr. cv. Shatian Yu, namely citric acid,malic acid,oxilic acid,tartaric acid,fumaric acid,succinic acid and aconitic acid, were determined via high performance liquid chromatography during 1-75 days of room and 4 ℃ tem-perature storage. [Result]The results showed that among 7 organic acids, citric acid content accounted for the highest proportion and followed by malic acid, contents of oxilic acid,tartaric acid and succinic acid were lower, contents of a-conitic acid and fumaric acid were trace amount. Under condition of room temperature storage,citric acid contents at early storage stage decreased slightly,began to rise after 15 days and decreased after 60 days. Vriation trend of succinic acid, aconitic acid and fumaric acid were almost the same with citric acid,but peak times were different. Different from citric acid, variation of malic acid content went up at early storage stage and decreased at late storage stage. Tartaric acid con-tent decreased slightly at early storage stage, increased later, and dropped after 60 days of storage. Under low temperature storage condition, variation of organic acid contents in C. maxima(Burm.) Merr. cv. Shatian Yu was in accordance with that under room temperature storage condition, yet contents of citric acid,oxalic acid and fumaric acid were lower than those under room temperature storage condition, malic acid and succinic acid contents were higher than those under room tempera-ture storage condition. [Conclusion]Temperature has relatively small effect on variation of organic acid contents in C. maxima (Burm.) Merr. cv. Shatian Yu during storage. Under room temperature storage condition, total organic acid contents main-tain at a relatively high level, and fruit quality goes through no obvious variation.关键词
沙田柚/采后贮藏/有机酸含量/液相色谱Key words
Citrus maxima(Burm.) Merr. cv. Shatian Yu/postharvest storage/organic acid content/liquid chro-matography分类
农业科技引用本文复制引用
刘萍,牛英,邓光宙,刘冰浩,范七君,娄兵海..室温和低温贮藏沙田柚果实的有机酸含量变化[J].南方农业学报,2016,47(9):1542-1546,5.基金项目
广西自然科学基金项目（2012GXNSFAA053040）；国家现代农业产业技术体系广西创新团队建设专项项目（桂农业发［2011］33号）；广西特色作物研究院基本业务专项项目（2012-J-002）；广西柑橘工程技术研究中心培育项目 （）
