一种新型的速冻荔枝果皮抗褐变剂的研究

Study on A New Type of Anti-browning Agent in Frozen Preservation of Litchi Fruits

本文报道一种天然、高效、无毒的新型抗褐变剂(KH—1)用于防止速冻荔枝果皮变褐的试验结果,新鲜荔枝经KH—1处理三分钟后,速冻冷藏三个月,解冻后其果皮保色时间可达24小时以上,裂果率为4％,果肉品质和风味保持良好,通过测定贮藏期间果皮多酚氧化酶活性和果肉中糖和维生素C等的含量,表明整体效果明显优于其它技术措施处理的速冻荔枝。

A new type of toxiless natural anti-browning agent (KH—1)used for the frozen preservation of litchi fruits was reported in this paper. Fresh litchi fruits were treated with KH—1 for three minutes, followed by frozen preservation for three months. After defrozen,the color of the litchi skin keeps fresh red for more than 24 hours. The broken rate of the litchi skin is below 4%. The quality and flavour of the litchi pulp mantains intact. Changes of the activity of polyphenol oxidase in the litchi skin and the levels of sugar and vitamin C in the pulp were detected during the preservation. The results shown that KH—1 is more effective than other agents in resisting browning of litchi skin when frozen preservation.