作　　者： ; ; ; ; ;

机构地区： 东莞出入境检验检疫局

出　　处： 《食品科技》 2006年第2期110-112,共3页

摘　　要： 采用无公害热处理技术,研究了荔枝经热水处理后果皮的褐变指数;在整个过程中不使用有毒有害化学物质;经保鲜处理后,荔枝在(2±1)℃下贮藏32d果皮颜色、果肉及味道无明显变化,40d后果皮才逐渐开始褐变。 The brown index of litchi shell was measured after litchi fruits were treated by hot water. Poisonous chemicals were not added during the whole procedures. Fruits that were processed in this way maintained a uniform color at least 32 days, without apparent deterioration in extemal or internal quality, or taste. Utchi fruits turned brown slowly after 40 days.

关 键 词： 荔枝 无公害 保鲜 热水处理

领　　域： [轻工技术与工程] [轻工技术与工程]