作　　者： ; ;

机构地区： 香港理工大学

出　　处： 《热带作物学报》 1998年第2期49-54,共6页

摘　　要： 研究龙眼用不同比例的N2与空气混合气体包装，在25℃±1℃下贮藏的效果。结果表明，随着贮藏时间延长，包装内CO2含量逐渐增加，而且随着充N2量增加而增加。贮藏后果肉中乙醇含量与包装内CO2浓度成正相关。龙眼果皮褐变包括因生理活动异常引起的生理褐变，这与CO2浓度及果肉中乙醇含量成正相关，表现为整个果皮均匀变褐，另一种是因微生物侵染引起的病理性褐变，褐斑主要产生在长霉菌的部位，果肉有自溶现象。本实验条件下，充入混合气体为50％空气＋50％N2＋防腐剂处理的保鲜效果最好，贮藏7d，好果率达92．31％，乙醇含量2．5mg／g，营养成分保存率高。 Longan fruit (Dimocarpus Longan Lour cv. Shixia)were stored at ambient temperature (25℃±1℃ )in packages filled with mixture of N2 and atmospheres,and the content of O2 and CO2 in packages and nutrient content of fruit,index of disease and browning,marketable fruit percentage were determined during storage. Results showed CO2 content increased gradually in the package with storage and also N2. The ethanol content in the fruit flesh after storage was positively related to the content of CO2 in the packages Browning of Longan peel after storage was observed to be physiological and pathological.The physiological browning was due to abnormal physiological activities and was positively related to the CO2 content and flesh ethanol content. The fruit peel was found evenly brown. The pathological browning was due to infection of microorganism, and the brown spots were found mainly on the parts where molds grew. Autolysis of the fruit flesh was also observed. The treatment with 50% air+50% N + antifungal agent gave optimum effect under our experiment and resulted in a 92.31 % marketable fruit and high percentage of nutrient content in fruit with the flesh containing ethanol 2.5mg/g at 7 days of storage.

关 键 词： 龙眼果实 常温气调贮藏 好果率

领　　域： [农业科学] [农业科学]