作　　者： ; ; ;

机构地区： 仲恺农业技术学院

出　　处： 《仲恺农业技术学院学报》 2002年第3期1-7,共7页

摘　　要： 以荔枝 (LitchichinensisSonn)品种槐枝 (LitchichinensisSonncv .Huizhi)为试材 ,采用称量法和感官评定法考察了离体果皮、裸置果实、聚乙烯 (PE)袋包装果实 3种处理在常温下的失重率、失重速率与果皮颜色褐变指数变化的关系 ,建立了失重率 (Y)、失重速率 (Y’)随时间 (X)变化的多项式回归方程式 .结果表明 ,具有商品价值 (褐变指数 2以内 )果色的极限失重率 ,裸置果实为4 0 0 %、PE包装的为 2 0 0 % ;最大失重速率 ,离体果皮为 0 2 1% /min、裸置果实为 0 0 3% /min、PE袋包装的没有明显的高峰 .证明裸置果实的褐变主要是因果皮失水所致 。 The relations between weight loss percentage(WLP)or weight loss rate (WLR)and browning index(BI) change of litchi( Litchi chinensis Sonn cv. Huizhi) fruit color were studied at room temperature. The results showed that the maximum of fruit WLP for trade value fruit color(BI≤2) was 4 00%(fruit without packing) or 2 00%(fruit with PE bag packing);and the maximum of fruit WLP was 0 2100%/min(pericarp in vitro), 0 0324%/ min(fruit without packing),or having no any peak for fruit with PE bag packing. The browning of fruit without packing was mainly resulted from litchi pericarp dehydration and that of fruit with PE bag packing was mainly affected by storage diseases.

关 键 词： 荔枝 保鲜 褐变 失重 包装袋

领　　域： [农业科学] [农业科学]