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研究了栽培品种为Bombay的荔枝于3.5%O2和3.5%CO2、温度为2℃,相对湿度为92%~95%的气调(CA)贮藏中的采后质量。荔枝果实还贮藏于温度为2℃、相对湿度为92%~95%的常规气氛(RA)下。将贮藏于正常室温条件下的荔枝果实作为对照。所测定的不同质量特性表明,在56天的CA贮藏后,荔枝果实的亨特色度“ɑ”值为11.2,显示出CA对荔枝果实保持红颜色的有利作用。贮藏于RA的荔枝果实的亨特色度“ɑ”值低于贮藏于CA者,为7.9,表明在RA条件下,荔枝的褐变是显著的。重量损失方面,与贮藏于RA者(11.0%)和对照者(33.1%)相比,贮藏于CA者最小(4.9%)。贮藏于CA下的果实酸度和维生素C含量的损失比贮藏于RA者小。试验观测到,即使在CA贮藏56天,荔枝硬度和果皮耐刺穿强度也只达到最小增幅,为原始值的2.2和3.9倍。荔枝的总可溶固体从收获时的19.3°白利糖度增加至CA贮藏48天时的23.0°白利糖度,然后降低为22.8°白利糖度。假种皮颜色和味道的感观评价表明在整个56天的贮藏期中,用CA贮藏的果实所获的评价均为良好。
The postharvest quality of litchi with cultivars Bombay in CA storage at 3.5% O2 and 3.5% CO2 at 2 ℃ and relative humidity of 92% -95% was studied. The lychee fruit was also stored under the normal atmosphere (RA) at a temperature of 2 ° C and a relative humidity of 92% to 95%. Litchi fruits stored at normal room temperature were used as controls. The different quality characteristics determined indicated that the lutea “lutea” value of litchi fruits after 56 days of CA storage was 11.2, demonstrating the beneficial effect of CA on litchi fruit red color retention. The Hunter color “ɑ” values for litchi fruits stored in RA were lower than those stored in CA and were 7.9, indicating that browning of litchi was significant under RA conditions. In terms of weight loss, there was the lowest (4.9%) storage in CA compared with those stored in RA (11.0%) and controls (33.1%). The loss of fruit acidity and vitamin C content stored under CA was less than those stored in RA. It has been observed experimentally that only a minimum increase of litchi firmness and pericarp puncture strength is achieved, even at 56 days storage at CA, to 2.2 and 3.9 times the original value. The total soluble solids of lychee increased from 19.3 ° Brix at harvest to 23.0 ° Brix at CA storage for 48 days and then decreased to 22.8 ° Brix. Sensory evaluation of the color and flavor of the aril showed that the evaluation of the fruits stored with CA was good throughout the storage period of 56 days.