不同荔枝品种果肉冻藏特性研究  

Studies on the Frozen Storage Characteristics of Different Varieties of Litchi Flesh

作　　者：蔡长河[1] 欧良喜[1] 陈洁珍[1] 向旭[1] 王丽敏[1] 

机构地区：[1]广东省农业科学院果树研究所,广东广州510640

出　　处：《福建果树》2012年第2期1-3,共3页Fujian Fruits

基　　金：广东省科技厅资助项目(2010B0203012002);国家荔枝产业技术体系种质资源评价岗位科学家项目(nycytx-32)

摘　　要：开展了水东、妃子笑、桂味、糯米糍、水晶球、怀枝等不同荔枝品种果肉的速冻冻藏特性研究,结果表明,水东、妃子笑、桂味、糯米糍是比较适合加工速冻荔枝的品种;而怀枝由于果肉较细软,取肉难度较大,而且解冻后汁液容易流失,不适宜加工速冻荔枝果肉;-60℃冻藏条件有利于速冻荔枝果肉的长期保存。In this article, frozen storage characteristics of fruit flesh were studied on six litchi （Litchi chinensis Sonn. ） varities, including Shuidong, Feizixiao, Guiwei, Nuomici, crystal ball and Huai - chi. Results showed that Shuidong, Feizixiao, Guiwei, and Nuomici were more suitable for quick fro- zen processing except Huai - chi, of which fruit flesh was soft and difficult to separate and juice would lose easily when frozen flesh thawed. - 60℃ is beneficial to long - term preservation of frozen litchi flesh.

关 键 词：荔枝 品种 冻藏特性 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]