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作 者 ：田世平

期 刊 ：植物学通报 2000年 17卷 02期 页码：160-167

关键词：甜橙；超低氧处理；乙醇；乙醛；

摘 要 ：本文主要探讨甜橙［(Citrus sinensis (L.) Osb.］果实在短期超低氧贮藏条件下，果皮和果汁中乙醇和乙醛等挥发性物质的含量，以及它们在不同贮藏温度和货架存放期间的变化和对果实风味品质的影响。在普通冷藏条件下，随着贮藏期的延长，甜橙果实中挥发性物质的含量虽呈上升趋势，但超低氧贮藏更明显地刺激果实中乙醇和乙醛含量的迅速增加。甜橙果实在0.3% O2的超低氧条件下贮藏30 d，果皮中乙醇的含量为519.8　μg/kg，果汁中达1547.1　μg/kg，比普通冷藏的果实高83倍，乙醛的含量较对照果实高6～7倍。低氧处理对果实可溶性固形物，可滴定酸和pH值的影响不大。甜橙果汁中乙醇含量在1000 μg/kg以下时果实的风味品质仍在正常范围之内。结果表明对甜橙果实进行短期（<20 d）的超低氧处理是可行的。

Abstract:Sweet oranges ［Citrus sinensis (L.) Osb.］ were stored in ultra lowoxygen condition (0.3% O2 + 0.0 %CO2) at 5 ℃ and in normal air condition at 5 ℃ and 10 ℃ to investigate the contents of volatile compounds in fruit tissue, in order to evaluate the fruit quality and physiological disorder in ultra lowoxygen atmosphere storage.Ultra low O２ treatment significantly stimulated the accumulation of ethanol and acetaldehyde in the fruits, although their concentrations in control fruits increased considerably with storage time.Ethanol contents reached 519.8 μg/kg in peel and 1 547.1 μg/kg in juice,respectively,after 30 days in ultra lowoxygen condition, which were about 83 times higher than those in control fruits. Ultra low O2 treatment had no significant effect on soluble solids content, pH and titratable acidity. When ethanol content in juice was below 1 000 μg/kg, the fruit flavour and quality were normal.

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