论文部分内容阅读
荔枝(Litchi chinensis Sornn)的果实在气温(28℃)中容易变质腐烂,不耐贮运。本试验是在冷藏基础上,应用聚乙烯袋包装,分别进行抽气,充氮等人工快速降氧的简易气调方法,探讨荔枝果实在简易气调方法情况下的贮藏寿命,贮藏技术和适宜的贮藏环境条件。1.简易的气调贮藏方法与4~8℃适宜低温相结合,可明显地抑制呼吸活动,防止果实软化腐烂、品质变化和其它腐败过程。而取得贮藏寿命延长达50~70天,并保持果色鲜红、色香味均佳、腐烂率和失重率都降低的效果。2.研究结果表明,荔枝果实对CO_2有相当高的忍受能力,果实在4~6℃、30%CO_2浓度下不致产生不良风味,在高浓度CO_2中真菌生长和果实呼吸作用均被抑制,因而荔枝果实的贮藏寿命延长、腐烂减少并保持良好品质。
Litchi (Litchi chinensis Sornn) fruit in the temperature (28 ℃) easily degenerate decay, intolerance storage. This experiment is on the basis of refrigeration, the application of polyethylene bags, respectively, pumping, nitrogen and other artificial rapid aerobic simple method of adjustment to investigate the litchi fruit in the case of simple gas method of storage life, storage technology and appropriate Storage environment conditions. 1. Easy atmosphere storage method and 4 ~ 8 ℃ appropriate low temperature combination can significantly inhibit respiratory activity, prevent fruit softening decay, quality changes and other corruption processes. The shelf-life extension of 50 to 70 days is achieved, and the effect of keeping the red color, the color and the flavor, the decay rate and the weight loss rate are reduced. The results showed that the litchi fruit had a high endurance to CO_2. The fruit did not produce bad flavor at 4 ~ 6 ℃ and 30% CO_2 concentration, and the growth and respiration of fruit were inhibited in the high concentration of CO_2 Litchi fruits have longer shelf life, less decay, and good quality.