摘要
采用聚乙烯(PE)保鲜袋包装、乙烯吸收剂及低温贮藏等方法对荔枝进行保鲜研究。根据贮藏期间荔枝的褐斑率、Vc含量、总酸含量及可溶性固形物含量等指标的变化情况,评定保鲜效果。结果表明:采用PE保鲜袋包装内置乙烯吸收剂于3℃贮藏,对荔枝保鲜效果最好,能显著减少荔枝的褐斑率,减缓荔枝果肉Vc和总酸含量的下降及可溶性固形物含量的上升,可将荔枝的贮藏期延长至18d。
Litchi was preserved with polyethylene （PE） fresh bag, ethylene absorbers and cryogenic storage. The preservation effect was assessed according to the indicators of changes in sensory quality, rate of weight loss, soluble solids content, Vc content and total acidity content during litchi storaged. The result showed that： Packed with PE cling bag built-ethylene absorbent and storage at 3 %, preservation effects of litchi was the best, it could significantly reduce the lychee＇s pinguis rate, slow the decline in of litchi pulp Vc and total acid content and soluble solids content increases. Litchi storage period could be extended to 18 days.
出处
《食品科技》
CAS
北大核心
2013年第3期45-49,共5页
Food Science and Technology
基金
广东省高等学校高层次人才项目
关键词
荔枝
保鲜
PE袋
乙烯吸收剂
低温
litchi
fresh-keeping
PE bags
ethylene absorbent
low temperature
