| 荔枝贮藏保鲜技术的研究 |
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| 引用本文： | 洪启征,谢知坚,陈文军.荔枝贮藏保鲜技术的研究[J].福建农林大学学报(自然科学版),1986(1). |
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| 作者姓名： | 洪启征 谢知坚 陈文军 |
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| 作者单位： | 福建农学院食品工程系，福建农学院食品工程系，福建农学院食品工程系 |
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| 摘 要： | 作者根据多年荔枝保鲜中小批量试验的结果,总结出荔枝保鲜的新方法。在低温、高湿、气调的贮藏环境下,不用药物防腐可使荔枝保鲜40天,商品率达97.23%。并从解剖果皮形态结构入手,应用显微技术探明荔枝果皮结构特殊,果皮龟裂片突起部位有长管细胞与海绵层中的输导组织连接,与皮孔相通,而该部位极易失水褐变。所以一般果实褐变始于果皮突起部分。
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| 关 键 词： | 荔枝 元红 陈紫 贮藏保鲜 果皮结构 |
INVESTIGATIONS ON THE PRESERVATION OF POSTHARVEST LITCHI (LITCHI CHINENSIS SONN.) FRUITS |
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| Hong Qizheng,Xie Zhijian and Chen Wenjun Dept. of Food Engineexing,FAC.INVESTIGATIONS ON THE PRESERVATION OF POSTHARVEST LITCHI (LITCHI CHINENSIS SONN.) FRUITS[J].Journal of Fujian Agricultural and Forestry University,1986(1). |
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| Authors: | Hong Qizheng Xie Zhijian and Chen Wenjun Dept of Food Engineexing FAC |
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| Abstract: | For the consecutive years of 1979-1984,small and medium scales of fresh litchi fruit storage experiments at room temp.,and 3-6℃ were performed.The results were summarized in the followings: 1、Litchi fruits were successfully preserved for 40 days at 3±1℃ without chemical preservatives. 2、Packed litchi fruits of 250 kg.in big polyethylene plastic tent treated with rapidly-reduced O_2 conc.,cold storage,high humidity and high CO_2 conc.(around 4-9.5%),could prolong the storage life.Fruit rot, water loss,and browning of the peel were prevented.The cost storing 1 kg fresh fruit for 40 days was 0.034 Yuan. 3、The outside peel of litchi fruit is very thin and its palisade tissue is pigmented.The middle layer of the peel is spongy with large intercellu- lar spaces.Thus the peel lost water readily and turned brown. Storage of unpacked litchi fruits in room temp.after 48 hrs.revealed that cells of the peel quickly lost water,deformed,and deteriorated.The peel shrinked and became thinner,turning brown and stiff. Fruits that packed in the PE bags,removed from the cold storage after 36 hrs.turned brown and deteriorated,while the unpackod fruits turned brown as soon as 8 hrs. |
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| Keywords: | litchi Yanhong Chenzi preservation peel structure |
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