冰温与SO_2缓释剂对龙眼贮藏的影响

Effect of Ice Temperature Technique and SO_2 Releaser on Storage of Longan Fruits

研究了4个龙眼品种果实的结冰点及其影响因素,比较了-1℃冰温和3℃低温贮藏对石硖龙眼贮藏效果的差异,探讨了冰温贮藏龙眼时SO2缓释剂的最适用量。结果表明,龙眼果实的结冰点在-2.04℃和-3.49℃之间,考虑到生产上库温的实际波动,冰温贮藏的适宜温度以-1℃为妥。龙眼果实结冰点的高低与果实的TSS含量呈负相关,与果实大小无明显关系。尽管龙眼果实在-1℃下果皮迅速褐变,但果肉风味没有受到不良影响。在冰温贮藏中,以占果实质量0.4%的SO2缓释剂处理能保持较高的好果率和较低的SO2残留,果肉风味良好。

The freezing point of longan fruits and its affecting factors were determined in four cuhivars. The effects of ice temperature （ - 1% ） storage and normal low temperature （3℃ ） storage and different dosage of SO2 Releaser on fruit quality were investigated in this paper. The results showed that the freezing points of four cultivars fruits ranged from -2. 04℃ to -3.49%, therefore, the suitable ice temperature for the storage of longan fruits was recommended as - 1℃, considering the fluctuation of temperature in practical storage room. There was an obviously negative relationship between the freezing points and TSS content. However, no significant relationship was found between the freezing points and single fruit mass. The pericarp of longan fruits in - 1℃ browned more rapidly than that in 3℃ due to chilling injury, however, the flavor of pulp was as normal as in 3℃. The fruits treated with 0. 4% dosage of SO2 Releaser maintained a higher rate of good fruits and a lower SO2 residue, compared to the lower rate of good fruits with 0. 2% dosage of SO2 Releaser and a higher SO2 residue with 0. 6% dosage of SO2 Releaser.