摘要
选取3种自制的抗氧化剂,配以3种保鲜袋和2种保鲜膜,结合热处理和冷处理,配成16组处理,分别在常温和低温条件下研究了无核荔枝保鲜的技术。结果表明,选用抗氧化剂P和抗氧化剂M的等体积混合液结合WH型保鲜袋置于2℃储藏处理荔枝,小袋包装(500 g/袋,29 cm×24 cm)果实能贮藏30 d,好果率达83.60%,能有效地延长无核荔枝保鲜期。抗氧化剂D、P、M和保鲜膜T、Z的单独使用对无核荔枝保鲜均有良好的效果。温水处理无核荔枝不能很好地护色,但对菌类有一定的杀灭作用。
The Fresh-Keeping technique of Litchi Seedless was studied by 16 groups of treatments made with 3 kinds of self-made antioxidant, 3 kinds of Fresh-Keeping bags and 2 kinds of fresh-keeping film, combining heat and cold treatment respectively under normal and low temperature. The results show that the fruits being packed with the WH flesh-keeping bag with small-size packing （500 g/bag, 29 × 24 cm） and finally being preserved at 2 ℃ after being soaked in the mixture with antioxidant P and antioxidant M in the equal cubage could store for 30 day＇ with the good-fi＇uit rate of 83.60%. It was proved that the duration of the flesh-keeping of litchi seedless fruit was effectively extended by the this treatment, The antioxidant D, P, M and the freshkeeping fdm T, Z used singly have a good effect in fresh-keeping of litchi seedless respectively. The treatment of immerging litchi seedless in warming water can keep bacteria-free without keeping fi＇uit colour in effect.
出处
《安徽农业科学》
CAS
北大核心
2007年第7期2075-2077,共3页
Journal of Anhui Agricultural Sciences
基金
国家"863"引导项目(AA001380)
关键词
无核荔枝
保鲜
抗氧化剂
Litchi seedless
Fresh-keeping
Antionxdant
