摘要
研究了经熏硫处理荔枝在贮藏过程中二氧化硫残留的变化。采用相同的处理方法,对不同的品种而言,果皮和果肉中的二氧化硫残留会相差较大。对于适量熏硫的荔枝,在2℃下贮藏,2d后果皮中的二氧化硫含量不超过200×10-6,而且在2℃下贮藏,10d以后果肉中的二氧化硫含量才能降至10×10-6以下。对于过量熏硫荔枝,在2℃下贮藏,26d内果皮中的二氧化硫含量仍然超出150×10-6,果肉中的二氧化硫含量在16d后才能降到10×10-6以下。
Sulfur dioxide residues of litchi treated with sulphur fumigation were studied during storage. The residues in peeland aril differed a lot from different kinds of litchi fruits, though they were treated with the same way. The sulfur dioxide residuesin peel were no more than 200×10-6 after 2d at 2 ℃, the residues in aril would decline to no more than 10×10-6 after 10d at2℃, when they were treated with moderate sulphur fumigation. The sulfur dioxide residues in peel were more than 150×10-6in 26d at 2℃, the residues in aril would decline to no more than 10×10-6 after 16d at 2℃, when they were treated with moresulphur fumigation.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2004年第11期311-313,共3页
Food Science
