作　　者： ;

机构地区： 华南师范大学生命科学学院生物技术研究所

出　　处： 《果树科学》 1998年第3期217-222,共6页

摘　　要： 探讨了98℃热水处理、熏硫及结合酸浸等技术、包装方式与贮藏条件对‘黑叶’荔枝果实品质、失重与呼吸作用的影响。结果表明：热浸、熏硫结合酸浸处理可提高果皮酸度，对果肉可溶性固形物含量与酸度无影响；无包装自然放置与有孔或无孔塑料盒包装相比，无孔塑料盒包装的果实失重显著减缓；贮藏于4℃的热处理果实与对照果实有相似的失重曲线；无论包装方式与贮藏环境的温湿度如何，果实均不存在呼吸高峰；呼吸速率在贮藏初期随着果实失重的增加而下降，后期变化趋于平稳。 The effects of postharvest heat treatment,sulfur fumigation followed by HCl solution dip,and packing methods and storage conditions on fruit quality,weight loss percentage and respiration rate in Litchi chinensis Sonn. (cv. Heiye) were studied. The results showed that,the treatment of 3 s dip in 98℃ boiling water,and treated by sulfur fumigation,followed by HCl solution dip,could increase peel acidity(pH value) without affecting the total soluble solids content and the acidity of the pulp. Compared with the fruits nonpacked or packed in plastic box with holes,the fruits packed in plastic box without holes had obviously lower weight loss percentage. Heat-treated fruit had similar weight loss pattern to the control at 4℃. No respiration peak was found under all package and storage conditions. Fruit respiration rate decreased greatly with the rapid loss of weight during the early phase of storage,but became stable at the later phase. Fruits stored at 4℃had markedly lower respiration rate when compared with fruits stored at 21℃ or 35℃. The relationship between fruit weight loss and respiration rate was also discussed.

关 键 词： 荔枝 采后操作 品质 失水 呼吸

领　　域： [农业科学] [农业科学] [农业科学] [农业科学]