作　　者： ; ; ; ;

机构地区： 广州大学生物与化学工程学院

出　　处： 《中国农业科学》 2005年第4期797-802,共6页

摘　　要： 通过测定中国8 个主栽荔枝品种和泰国荔枝果实的结冰点和过冷点,确定了荔枝冰温贮藏的适宜条件,并研究了荔枝果实在冰温贮藏期间的生理生化变化。结果表明,不同品种荔枝果实的结冰点在-2.14～-2.87℃之间,结冰点与可溶性固形物含量和环境冻结温度有关,而与果实大小、成熟期、果型关系不大。荔枝果实经过护色处理后,可将荔枝果实冰温贮藏的适宜温度确定为-1.0℃。冰温贮藏显著抑制了果实的呼吸速率、乙烯释放率以及多酚氧化酶(PPO)、过氧化物酶(POD)和花色素苷酶活性,延缓了果肉营养成分的损失和果皮褐变,果实可保鲜60 d。 Eight litchi cultivars from China and one from Thailand were used as materials to measure the freezing point and supercool point of fruit, and some physiological and biochemical changes of litchi fruits stored at -1℃ were also investigated. The results showed that the freezing point of the 9 cultivars ranged from -2.14 to -2.87℃. The freezing points had a positive correlation with total soluble substance of fruit but no correlation was found with single fruit weight. Ice-temperature storage combined with pericarp color retention technology made litchi fruit safe over 60 days at -1℃. The rates of respiration and ethylene releasing maintained at very lower level during storage period at -1℃, and the activities of polyphenol(PPO), peroxidase(POD) and anthocyanase were significantly inhibited, thus greatly retarding pulp senescene and pericarp browning.

关 键 词： 荔枝 采后处理 冰温贮藏 结冰点 过冷点 可溶性固形物 多酚氧化酶 呼吸速率 乙烯释放率

领　　域： [农业科学] [农业科学]