新品种荔枝“三桂红”采后贮藏品质的研究  

Study on the Postharvest Quality of Litchi New Cultivar “San Gui Hong” during Storage

作　　者：李杰民[1] 李昌宝[1] 彭宏祥[2] 李丽[1] 孙健[1] 秦献泉[2] 

机构地区：[1]广西农业科学院农产品加工研究所,南宁530007 [2]广西农业科学院园艺研究所,南宁530007

出　　处：《食品工业》2017年第9期142-147,共6页The Food Industry

基　　金：农业部物种资源保护(热带作物)项目(16RZZY-15);国家荔枝龙眼产业技术体系熟期育种岗位(CARS-33-03);国家公益性行业(农业)科研专项(201303073);"八桂学者"工程专项经费资助;2014年国家中组部"万人计划"青年拔尖人才项目(组厅字[2015]48号);广西自然科学基金项目(2014GXNSFAA118110;2014GXNSFDA118013;2015GXNSFBA139102);广西农业科学院基本科研业务费项目(桂农科2015YT86;桂农科2015JM14;桂农科2014YQ05;桂农科2014JQ04;桂农科2015JZ75;农成转2016018)

摘　　要：研究荔枝新品种"三桂红"果实采后低温和常温贮藏条件下生理变化规律,为其保鲜技术的开发应用提供理论依据。结果表明,"三桂红"荔枝在低温和常温贮藏条件下,果皮含水量,pH,可滴定酸含量,可溶性固形物含量,抗坏血酸含量,总酚物质含量,类黄酮含量和花色苷含量等指标变化显著。"三桂红"荔枝在常温贮藏4 d后,其品质下降显著,商品率大幅降低至小于80%;低温贮藏能够使荔枝的保鲜期延长至20 d。低温贮藏"三桂红"荔枝可延缓果实衰老,明显延长其贮藏期。The present study was to investigate the postharvest physiological changes of a litchi new cultivar ＂San Gui Hong＂ at low and room temperatures, and provide a theoretical basis for the development and application of preservation technique. The result showed that ＂San Gui Hong＂ litchi fruits exhibited significant changes in some storage indexes such as skin moisture content, pH, titratable acidity content, soluble solid content, ascorbic acid content, total phenolic content, flavonoid content and anthocyanin content. Fruit quality decreased markedly after storing for 4 d at room temperature, and their commercial rates greatly reduced to less than 80%. The fi＇uit shelf life could be prolonged to 20 d storing at low temperature. It indicated that low temperature storage could effectively delay fruit senescence of＂San Gui Hong＂ litchi fruits and obviously extend its storage period.

关 键 词：荔枝 新品种 “三桂红” 贮藏 品质 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]