记笔记

Effect of Bagging on the Content of Sugar and Acid in Postharvest "Jinhuang" Mango Fruit

Changbin WeiJian QiaoXinming TangQingze YanLizhu TangZhiling Ma

Key laboratory of Tropical Fruit Biology,Ministry of Agriculture and rural areas,South Subtropical Crop Research Institute,Chinese Academy of Tropical Agricultural Sciences

摘要：The glucose,fructose,sucrose,and organic acids in the pulp of "Jinhuang" mango were analyzed using the HPLC method and the effect of bagging on fruit quality was researched during the postharvest storage.The results showed that there was a certain difference in the content of sugar and acid among the three treatments.The effect of bagging treatments on fructose,glucose,and sucrose in the fruit of "Jinhuang" mango was mainly reflected in sucrose.The treatments of white bagging（WB） and black bagging（BB） delayed the production of sucrose and the decomposition of citric acid,and increased the content of ascorbic acid and quinine.Based on sugar-acid ratio,the flavor of the three treatments was evaluated as:CK＞ WB＞ BB.The fruit quality of "Jinhuang" mango was affected by bagging treatments to a certain extent.

基金：

supported by the grant from Central Public-interest Scientific Institution Basic Scientific Research Fund for Chinese Academy of Tropical Agricultural Sciences （No.1630062016007;1630062017017;1630062017025）； the Fund of Operation of Integrated Laboratory for SSCRI； the Fund of Operation of Key laboratory of Tropical Fruit Biology of Ministry of Agriculture and rural areas；

会议名称：

2019国际科技创新学术交流大会

会议时间：

2019-12-20

会议地点：

中国广东广州