荔枝常温包装试验研究  

Experimental Research on Packing for Litchi in the Room Temperature

作　　者：陈朝海[1] 杨洲[1] 段洁利[1] 严梁立[1] 王亮[1] 刘嘉龙[1] 

机构地区：[1]华南农业大学工程学院,广东广州510642

出　　处：《现代农业装备》2013年第1期36-39,共4页Modern Agricultural Equipment

基　　金：国家自然科学基金项目(30300210);广东省现代农业产业技术体系建设专项(粤财教[2009]356号)

摘　　要：以"桂味"荔枝果实为试验材料,研究了使用开孔率为0%、2.25%、9%、20.25%的包装箱和无包装的情况下荔枝果实的质量损失、果皮褐变、果肉可溶性固形物含量(TSS)和果皮通透性的影响。结果表明:开孔率为2.25%包装箱的质量损失最小,仅为2.829%,无包装情况下质量损失最大为10.494%;开孔率为2.25%包装箱的荔枝果皮褐变指数较小,而无包装情况下果皮的褐变面积几乎达到了100%;开孔率为2.25%包装箱的好果率最高达到77.181%,开孔率为0%和9%的好果率也都达到60%以上;开孔率为2.25%和9%的果皮通透性都较低,分别为33.39%、31.61%,果皮生理机能保持良好;各种开孔率情况下的可溶性固形物含量相差不大,均在12%左右,无包装荔枝果肉可溶性固形物含量最高达到13%。Making ＇guiwei＇ litchi of 8 ~ 9 ripe fruit as test materials, the parameters（loss rate, browning index, total soluble solid, leakage rate） were test about the different opening rate （0%, 2.25%, 9%, 20.25% ） of the cases and not packing. The test results showed that： Weight loss rate is minimum, only 2.829%,when opening rate is 2.25% of the packing case, unpacked is the most serious about 10.494%; Browning index is small of 2.25% opening rate cases, but unpacked condition of the browning area reached almost 100%; Rate of intact fruit has reached 77.181% when opening rate is 2.25% of the packing case, 0% and 9% opening rate cases have reached above 60%; Leakage rate are low about 33.39% and 31.61% when opening rate are 2.25% and 9%, to maintain good skin physiological function; Total soluble solid are not quite differ of all kinds of opening rate ,about12% or so, litchi fruit of not packaging processing is highest that reached 13%.

关 键 词：荔枝 包装箱 常温 失重率 褐变指数 可溶性固形物 通透性 

分 类 号：S667.1[农业科学—果树学]