真空包装对采后龙眼果实特性的影响  

Effects of Vacuum Packaging on Postharvest Longan Fruit Quality

作　　者：尤艳莉[1] 苏新国[1] 蒋跃明[1] 李月标[1] 林文彬[1] 孙颖[2] 

机构地区：[1]中国科学院华南植物园,广东广州510650 [2]天津市津南区产品质量监督检验所,天津300350

出　　处：《食品科学》2004年第10期327-331,共5页Food Science

基　　金：国际科学基金资助项目(E2265-3)

摘　　要：研究了聚偏氯乙烯袋简单包装和真空包装对石硖龙眼果实常温(25℃)贮藏品质的影响。结果表明,采用真空包装方式能有效地抑制龙眼贮藏期间果皮PPO活性,延缓果皮相对膜透性的增加,同时保持了较高的总酚含量,使果皮褐变指数和腐烂指数处于较低水平,并使贮藏期从3.50d延长至7.12d。另外,真空包装还保持了龙眼果肉中较高的可溶性固形物、可滴定酸和VC含量。Longan fruit (Dimocarpus Longan Lour. cvs Shixia) were stored at 25℃ by simple packaging and vacuum packagingto determine the effects of packaging on fruits storage quality during storage. The results indicated that vacuum packaginginhibited the pericarp PPO activity, the increasing of conductivity and decreasing of phenol concentration, prevented pericarpbrowning and decreased fruit decay in comparison with the simple packaging. The longan has been kept well storage quality suchas higher concentration of total soluble solid, total acidity and VC by the vacuum packaging, which also prolonged storage life from3.50 to 7.12.

关 键 词：龙眼 真空包装 贮藏品质 

分 类 号：S667.2[农业科学—果树学]