生物抑制剂处理结合低温冷藏对龙眼保鲜质量的影响  

Effect of Biological Inhibitors and Refrigeration On The Longan Quality

作　　者：王则金[1] 苏大庆 杨艳芬[1] 黄晋之[1] 童金华 林启训[1] 

机构地区：[1]福建农林大学 [2]福建省泉州市鲤城区 [3]福建省农副产品保鲜技术开发基地

出　　处：《中国农学通报》2004年第6期43-46,119,共5页Chinese Agricultural Science Bulletin

基　　金：福建省科学技术厅科研项目(99-Z-106)

摘　　要：以提高龙眼的保鲜质量和商品率为目的,采用生物抑制剂处理龙眼进行低温气调保鲜。采用正交试验方法,分析了生物抑制剂对龙眼果皮褐变和保鲜效果的影响。结果表明,在相同的低温气调保鲜条件下,采用生物抑制剂处理,可更有效地抑制龙眼保鲜过程的呼吸作用,有效降低了酶活性的变化,延缓了龙眼果实的衰老与果皮褐变,保鲜时间长,且更好地保留了果实的营养成分,商品率高。To improve the freshness quality and the commercial rate of longan, biological inhibitors were used to treat the experiments for low-temperature controlled atmosphere (CA) storage. Using orthogonal experiment, the effects of biological inhibitors on longan pericarp browning and the freshness quality were analyzed. It was showed that under the same low temperature CA conditions, the biology inhibitors was used to treat, inhibit the respiratory intensity of longan, the changes of enzymatic activity was reduced, senescence of longan fruit and longan pericarp browning were also delayed during freshness, prolong life of the fruit and effectively kept the flavor and nutrition, commercial rate was higher.

关 键 词：生物抑制剂 低温冷藏 龙眼 保鲜质量 商品率 果皮褐变 

分 类 号：S667.2[农业科学—果树学]