The analysis of juice features of the four varieties orange during storage
The orange is the non-climacteric fruit, as a living body, citrus fruits, there is a gradual process of aging, there are breathing and a series of physiological and biochemical activities in the process of post - harvest storage. The change of the out of juice, sugar, acid and other physical and chemical indicators are the more significant changes. The environment of storage has a great influence on them. HamLin orange, red orange, Xinhui orange, crystal sugar orange as experimental materials to study the relationship of the out of juice, the soluble solids content, pH, the reducing sugar content, the total sugar content, the sugar-acid ratio, the solid-acid ratio etc physical and chemical properties with the time of storage in the environment of Nanning. Obtained that with the extension of storage time, the changing trends of the soluble solids content and the total sugar content were similar, The soluble solids content and the total sugar content, pH, the solid-acid ratio, sugar -acid ratio manifested in the rise. The acidity present a downward trend. For processing pasteurized orange juice, the best post-harvest storage period of Red orange, crystal sugar orange, Xinhui orange, HamLin orange were fourteenth week to fifteenth week, eighth week to ninth week, twelfth week to thirteenth week,sixteenth week to nineteenth week in the storage.