摘要
常温泡沫箱加冰密封技术已经广泛应用于荔枝的国内运输。以淮枝为材料，探讨加冰与预冷处理对果实温度、品质以及某些生理指标的影响。结果表明：29～31℃室温下72 h后，对照与5℃预冷处理的果实温度相近，达33℃，高于室温。加冰处理使果实温度先下降，至最低点后回升。加冰量达50％时，果实最低温度降至6℃，72 h后回升至27℃，低于室温。对不同加冰比例的荔枝可溶性固形物含量、好果率、果实失重、酶活性以及箱内乙烯、二氧化碳等气体成分动态进行了比较研究。
The improved transportation technology i．e． with ice added in sealed foam boxes has been widely accepted and used in the internal markets in China． The Huazhi litchi variety was used as material and treated with various ice－added percentages ice／ice ＋ fruit×100％ and precooling ;the changes of the fruit temperature quality and some physiological aspects were studied． Results showed that the fruit temperature of both control and precooling treatment reached 33℃ within 72 h after treatment which was higher than room temperature． Temperature of the fruit with an ice－added percentage of 50％ reached a minimum of 6℃ but raised to 27℃ in 72 h after treatment which was lower than room temperature． The fruit TSS healthy fruit percentage fruit moisture loss POD activity and the dynamic changes of O2 CO2 and C2H4 were also studied． It was concluded that scientific and reasonable ice－added percentage should fully take into consideration transportation distance and climate conditions so that the highest efficiency could be achieved．
出处
《果树学报》
CAS
CSCD
北大核心
2001年第3期155-159,共5页
Journal of Fruit Science
基金
广东省自然科学基金!980032
广东省教育厅"千百十"优秀人才基金 !粤高教(2000)6号资助
关键词
荔枝
加冰运输
温度
品质
呼吸作用
Litchi Ice－added transportation Temperature Quality Physiology
