用物理的方法延长荔枝成熟期研究的中期报告.docxVIP

用物理的方法延长荔枝成熟期研究的中期报告 摘要： 荔枝是一种高经济价值的热带水果，但是由于其成熟期短，采后易腐败，限制了其市场价值和产业发展。本研究旨在通过物理方法延长荔枝成熟期，以提高其经济价值。研究中采用了预处理、低温贮藏和包装等方法，探究了不同处理方式对荔枝成熟期延长的效果，并对果实品质和化学成分进行了分析。 实验结果显示，预处理和低温贮藏均能够有效地延长荔枝成熟期，其中预处理的效果更为显著。在预处理方面，依次将荔枝果实浸泡在6%的过氧化氢溶液、0.5%的柠檬酸溶液和0.5%的山梨酸钾溶液中，每个处理过程为15分钟，处理结束后将荔枝果实放置在25℃下静置2小时，可将荔枝成熟期延长4-6天。在低温贮藏方面，将荔枝果实放置在2℃下贮藏7天，可将荔枝成熟期延长2-4天。同时，不同处理方法对果实品质和化学成分产生了不同的影响。 综上，预处理和低温贮藏均可用于延长荔枝成熟期，并为荔枝扩大市场提供了可行的技术手段。 关键词：荔枝；成熟期延长；预处理；低温贮藏；果实品质；化学成分 Abstract: Lychee is a tropical fruit with high economic value, but its short ripening period and easy spoilage after picking restrict its market value and industrial development. This study aims to prolong the ripening period of lychee by physical methods to improve its economic value. Different treatment methods such as pretreatment, low-temperature storage, and packaging were used to explore their effects on prolonging the ripening period of lychee and analyze fruit quality and chemical components. The results showed that pretreatment and low-temperature storage can effectively prolong the ripening period of lychee, with pretreatment having a more significant effect. For pretreatment, lychee fruit was sequentially immersed in 6% hydrogen peroxide solution, 0.5% citric acid solution, and 0.5% potassium sorbate solution for 15 minutes each, and then placed at 25℃ for 2 hours, which can prolong the ripening period of lychee by 4-6 days. For low-temperature storage, storing lychee fruit at 2℃ for 7 days can prolong the ripening period of lychee by 2-4 days. At the same time, different treatment methods have different effects on fruit quality and chemical components. In conclusion, pretreatment and low-temperature storage can be used to prolong the ripening period of lychee, providing feasible technical means for lychee to expand its market. Keywords: Lychee; Ripening period prolongation; Pretreatment; Low-temperature storage; Fruit quality; Chemical components