The total soluble solids and titratable acid content of Gonggan (Citrus sinensis Osb. 'Deqing Gonggan') treated by Aloin were kept in stable level, but had a significant increase peak related with flavor quality of recession in control during fruit storage. The changes of sucrose,glucose,fructose and soluble sugars of Gonggan fruit in control were"S"model , but only half "S"model in Aloin treatment. Acid converting enzyme activity of Gonggan treated by Aloin showed later and lower than the control , and only one peak but twice peak in control. The flavor quality level and period of Gonggan fruit treated by Aloin was better and longer , and its good fruit and pedicle rates were significantly higher than that in control.% 用芦荟素对贮藏过程中的贡柑进行处理，对其酸性转化酶的活性、可溶性固形物含量、可溶性糖、好果率与好蒂率，风味品质等进行了研究。结果表明：经芦荟素处理后的贡柑，可溶性固形物和可滴定酸含量保持在稳定水平，蔗糖、葡萄糖、果糖及可溶性糖呈半“S”形变化，并且经芦荟素处理后，贡柑的酸性转化酶活性低，并被部分抑制，好果率，好蒂率，风味品质都比对照组要高。
展开▼
