荔枝贮藏技术研究  

Studies on Storage Techniques of Litchi

作　　者：王向阳[1] 

机构地区：[1]杭州商学院食品系,杭州310035

出　　处：《福建果树》2001年第1期10-12,共3页Fujian Fruits

摘　　要：试验应用气调、防腐、高温预处理和冷藏技术保鲜荔枝。发现荔枝充气 5%CO2 和 5%O2 ,再用 0 0 4mm厚的聚丙烯包装 ,在 2℃下冷藏 ,对果皮护色效果最好。其防腐效果也很好。用聚丙烯包装 ,自发气调 ,在 2℃冷藏 ,也有很好的保鲜效果。NaHCO3浸果可显著减轻腐烂。应用 54℃ 50 0× 10 - 6 多菌灵热水处理 2min ,也可显著减轻腐烂 ,在冷藏初期对果皮有一定的护色效果。The experiment was carried out with MAP,preserves,heatwater treatment,and cool storage for lychee.The results was showed that:Lychee was sealed in 0.04mm thickness polypropene and modifyed initial gas with 5%CO 2 and 5%O 2,then it was stored in 2℃ cool room.This treatment had optimum effect on retarding browning of lychee peel,and redused rot rate significantly.Lychee was sealed in 0.04mm thickness polypropene and was stored in 2℃ cool room,It could keep Lychee good quality also.The treatment of dipping in 2 5%NaHCO 3 redused rot rate significantly.54℃ 500mg/kg Bavistin heat water treatment for 2 min redused rot rate significantly too.Both treatment had some effects of retarding browning of lychee peel at first of cooling storage

关 键 词：荔枝 贮藏技术 气调处理 保鲜剂处理 热处理 护色效应 防腐效果 

分 类 号：S667.109.3[农业科学—果树学]