| 低温贮藏对‘松风本’龙眼果实品质和耐贮性的影响 |
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| 引用本文： | 陈锦,林毅雄,林育钊,刘竟运,林河通,林艺芬.低温贮藏对‘松风本’龙眼果实品质和耐贮性的影响[J].热带作物学报,2020,41(11):2314-2321. |
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| 作者姓名： | 陈锦 林毅雄 林育钊 刘竟运 林河通 林艺芬 |
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| 作者单位： | 1.福建农林大学食品科学学院,福建福州 3500022.福建农林大学农产品产后技术研究所,福建福州 3500023.亚热带特色农产品采后生物学福建省高校重点实验室,福建福州 350002 |
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| 基金项目： | 国家自然科学基金青年科学基金项目(31701653);福建农林大学科技创新专项基金项目(CXZX2017418);福建农林大学科技创新专项基金项目(CXZX2017419) |
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| 摘 要： | 本文以‘松风本’龙眼果实为试验材料,研究贮藏温度对龙眼果实贮藏品质和耐贮性的影响。采后龙眼果实经过挑选、清洗等预处理后晾干,用聚乙烯保鲜袋（0.015 mm厚）包装,分别置于室温(25±0.5)℃和低温(3±0.5)℃下贮藏。贮藏期间定期取样测定龙眼果实的营养品质和耐贮性指标。结果表明：与(25±0.5)℃室温贮藏相比,(3±0.5)℃低温贮藏可以有效延缓龙眼果实采后呼吸强度,保持较高的果皮色素（叶绿素、类胡萝卜素、花色素苷、类黄酮）含量和果肉营养物质（可溶性固形物、可溶性总糖、蔗糖、还原糖、维生素C）含量。此外,(3±0.5)℃低温贮藏还能延缓采后龙眼果肉自溶和果皮褐变,以及抑制龙眼果实失重率的升高,维持较高的龙眼果实商品率。据此认为,(3±0.5)℃可以作为‘松风本’龙眼果实低温贮运的推荐温度条件,以保持‘松风本’龙眼果实的贮藏品质和延长其保鲜期。
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| 关 键 词： | 龙眼 ‘松风本’龙眼 果实 贮藏温度 品质 耐贮性 |
| 收稿时间： | 2019-11-07 |
Effects of Low Temperature Storage on Quality and Storability of ‘Songfengben’ Longan Fruit |
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| CHEN Jin,LIN Yixiong,LIN Yuzhao,LIU Jingyun,LIN Hetong,LIN Yifen.Effects of Low Temperature Storage on Quality and Storability of ‘Songfengben’ Longan Fruit[J].Chinese Journal of Tropical Crops,2020,41(11):2314-2321. |
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| Authors: | CHEN Jin LIN Yixiong LIN Yuzhao LIU Jingyun LIN Hetong LIN Yifen |
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| Institution: | 1. College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China2. Institute of Postharvest Technology of Agricultural Products, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China3. Key Laboratory of Postharvest Biology of Subtropical Special Agricultural Products, Fujian Province University, Fuzhou, Fujian 350002, China |
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| Abstract: | This study investigated the effects of different storage temperatures on quality and storability of ‘Songfengben’ longan (Dimocarpus longan Lour. cv. Songfengben) fruit. The harvested longan fruits were selected, cleaned and dried prior to packaging with polyethylene bag (50 longans per bag), and then stored at (25±0.5)℃ and (3±0.5)℃, respectively. During storage, 150 longan fruits (3 bags) were sampled for measuring the indices of longan nutritional quality and storability. The results showed that, in comparison to the control longans storage at room temperature with (25±0.5)℃, low temperature storage at (3±0.5)℃ could effectively reduce longan fruits respiration rate, keep higher contents of longan pericarp pigments including chlorophyll, carotenoid, anthocyanin and flavonoid, as well as retain higher amounts of longan pulp nutrients like total soluble solids, total soluble sugars, sucrose, reducing sugar, and vitamin C. In addition, low temperature storage at (3±0.5)℃ could retard longan pericarp browning and pulp breakdown, lower the rate of weight loss from longan fruits, and keep higher percentage of commercially acceptable fruit. From the results it could be concluded that (3±0.5)℃ could be used as the recommended temperature for low temperature storage and transportation of ‘Songfengben’ longan fruits, which could keep the quality and prolong the shelf-life of ‘Songfengben’ longan fruits during postharvest storage. |
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| Keywords: | longan (Dimocarpus longan Lour ) ‘Songfengben’ longan fruit storage temperature quality storability |
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