不同温度和包装方式对荔枝保鲜品质的影响.pdfVIP

现代食品科技 Modern Food Science and Technology 2013, Vol.29, No.10 不同温度和包装方式对荔枝保鲜品质的影响 陆华忠，李源泉，吕恩利，杨松夏，周晓龙 （华南农业大学南方农业机械与装备关键技术教育部重点实验室，华南农业大学工程学院，广东广州510642） 摘要：为掌握温度和包装对荔枝货架期的影响，本试验以“淮枝”荔枝为试验材料，以裸露的荔枝和由开孔袋包装的荔枝，分 别处于常温货架和低温货架，研究不同因素对荔枝质量损失率、褐变指数、好果率、色差、可溶性固形物含量和可滴定酸含量的影响。 试验表明：低温货架和包装都能延长荔枝货架期，各品质指标整体衰变速度从快到慢依次为：常温裸露、常温包装、低温裸露、低温 包装。对荔枝货架期影响因素中，温度占主要影响作用，低温货架有效的降低了荔枝各指标的变质速度；开孔聚乙烯薄膜包装也能降 低荔枝品质的衰变，该影响小于货架温度的影响。常温货架无包装的荔枝好果率在30 h 变为0，低温包装荔枝的好果率在60 h 仍保 有9.20%。与常温货架荔枝裸露的销售方式对比，采用低温货架并由开孔聚乙烯薄膜包装可以使荔枝货架期延长一倍以上。该文为荔 枝货架期保鲜研究提供了参考。 关键字：荔枝；货架；包装；品质 文章篇号：1673-9078(2013)10-2330-2334 Effect of Different Temperature and Packing on Fresh-keeping Quality of Litchi LU Hua-zhong, LI Yuan-quan, LV En-li, YANG Song-xia, ZHOU Xiao-long (Key Laboratory of Key Technology on Agricultural Machine and Equipment, Ministry of Education, College of Engineering, South China Agricultural University, Guangzhou 510642, China) Abstract: To investigate the impact of temperature and packaging on the shelf-life of litchi, effects of different parameters on quality loss rate, browning index, marketable fruit rate, chromatic aberration, total soluble solid (TSS) content and titratable acid (TA) content of. exposed and perforated bags packed litchi of “Huizhi”at room temperature shelf and low temperature shelf were studied. The results showed that both low temperature shelf and packaging can extend litchi ’s shelf life. The quality indicators of decay speed from fast to slow was as follows: exposed litchi at room temperature, packaged litchi at room temperature, exposed litchi at low temperature, packaged litchi at low temperature. Temperature showed the highest effect on litchi’s shelf life and low-temperature shelf efficiently red