论文部分内容阅读
近几年来,我们探讨了不同的贮藏温度、化学防腐剂、气体组分、包装容器及包装方法对不同品种龙眼果实的防腐保鲜效果。结果表明:龙眼品种间的耐贮性有很大差异,按耐贮性排列:泉州本>乌龙岭>普明庵>福眼>赤壳>水涨;最佳的保鲜贮藏温度为3～4℃;仲丁胺、仲丁胺+赤霉素、多菌灵、甲基托布津、苯甲酸、特克多、FISB-1和FISB-2等不同化学防腐剂对泉州本的防腐效果,以FISB-1和FISB-2防腐效果最佳,贮藏40天,好果率分别为95.0％和95.2％,其他防腐剂处理的好果率为80.7％～86.5％;气调贮藏,CO_2为4％～6％,O_2为6％～8％的气体组分可延长贮藏寿命,降低龙眼果实自身损耗;包装容器以塑料周转箱套薄膜袋气调贮藏效果最佳。
In recent years, we have studied the preservation effects of different storage temperature, chemical preservatives, gas components, packaging containers and packaging methods on different varieties of longan fruits. The results showed that there were great differences in the storability between longan cultivars, according to their storability: Quanzhou> Wulongling> Pumingyuan> Fuyan> 4 ℃; the antiseptic effect of different chemical preservatives such as sec-butylamine, sec-butylamine + gibberellin, carbendazim, thiophanate methyl, benzoic acid, telcate, FISB-1 and FISB- The best preservative effect of FISB-1 and FISB-2 was 40.7%, 95.0% and 95.2%, respectively. The other good preservatives had a good result of 80.7% -86.5% % ~ 6%, O_2 of 6% to 8% of the gas components can extend the shelf life and reduce the loss of longan fruit itself; packaging containers plastic turnover box film bag atmosphere storage effect best.