荔枝常温保鲜技术研究

Study on the Fresh Keeping of Litchi Fruit Stored in Room Temperature

为延长荔枝常温保藏期,将柠檬酸、脱氢乙酸、氯化钠配合使用,分别对兰竹和乌叶两个品种的荔枝进行处理。结果表明:常温下,乌叶比兰竹耐贮藏,使用复配保鲜剂处理结合保鲜膜包装荔枝,兰竹可贮藏5d,好果率达100%;乌叶可贮藏6d,好果率达100%。为实现远距离输送,先用双乙酸钠进行抑菌处理,再进行冰块结合泡沫箱包装可贮藏6d,果实仍保持原来色泽和香味,适合于少于4d的汽车运输,从而打破荔枝的区域间的限制。

In order to prolong the storage period of litchi chinensis in normal temperature, antistaling agents, including the Citric acid, the Dehydroacetic acid and the Sodium chloride, were used to process the Lanzhu and the Wuye Litchi Chinenses. The results show that Wuye is easilier stored than Lanzhu. being soaked in the mixture with antistaling agent, the good-fruit rate of Lanzhu Litch was 100% with freshkeeping package after 5 day＇s storage; Under the same storage conditions Wuye was 100% after 6 day＇s storage. In order to realize the distant transportation, the experiment of dipping in sodium diacetate solution and packing in foam plastic box with additional ice was also conducted. The Litchi is still kept the original colour and aroma after 6 day＇s storage, and is fit for less than 4 day＇s lorry transportation, so as to break Litchi＇s limits between regions.