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《Journal of Anhui Agricultural Sciences》 2008-24
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Study on Debittering Effect of Different Treatments on Longdu Early-maturing Pomelo

LIANG Zong-yu et al(Yibin Vocational and Technical College,Yibin,Sichuan 644003)  
[Objective] The aim was to look for the convenient and practical debittering method of fresh fruit.[Method] The Longdu early-maturing pomelo was treated with different methods of 1% ethanol,5% ethanol,1% acetic acid,1% acetic acid(40±1)℃ for 12 h and(40±1)℃ for 12 h on the basis of taking CT preservative as the control and the debittering effect and storage effect of different treating methods were observed.[Result] The naringin content in every treatment was decreased with the prolonging of the storage time.The naringin content was lowest when the Longdu early-maturing pomelo was treated with 1% acetic acid combined with high temperature treatment after storage 90 d,which showed that the method could produce the better debittering effect.The Vc,total solids and the total acid content of the Longdu early-maturing pomelo treated with 1% acetic acid combined with high temperature treatment and treated with high temperature decreased more and the senescence of the Longdu early-maturing pomelo was accelerated.The good fruit rate of the Longdu early-maturing pomelo treated with 1% acetic acid combined with high temperature treatment was lower 10% than that of the control and its preservation effect was poor.[Conclusion] The debittering effect of the treatment [1% acetic acid(40±1)℃ for 12 h] on the Longdu early-maturing pomelo was better.
【CateGory Index】: S666
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