Title: Studies on the characteristics of longan fruits (cv.Shixia) during maturation
Abstract: The changes of apparent characteristics,mass,size,edible ratio,qualitity and fruit-shaped index during the period of longan fruits maturating on the tree were all studied.The results showed that with the fruit maturity,the apparent characteristics of fruits changed obviously from the inside to outside.The weight,size,edible ratio tended to increase,the nutrition quality indexes including the total soluble sugars(TSS),sucrose,total sugar,and vitamine C contents arised and declined a little at the last stage of maturaring.While reductant content arised slowly and steadly all the time,there was nearly no change in the content of total titratable acid.The relative indexes including fruit-shaped index and stone/fruit ratio tended to decrease,pericarp/stone and pericarp/fruit ratio first arised and then declined when fruits ripening as a turning point.The endocarp browned obviously when fruit over-ripening.The changes of TSS content,pericarp thickniss,relative maturity and pericarp/fruit ratio were all consistent with the characteristic of sugar recedingwhen fruit ripening.We can judge the fruit maturity more exactly by combining the relative maturity with the days from anthesis and the apparent characteristics during fruit maturating.
Publication Year: 2007
Publication Date: 2007-01-01
Language: en
Type: article
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