分阶段SO_2缓释剂处理结合冰温对龙眼贮藏效果的影响

Effect of Stage SO_2 Releaser Combined with Ice-Temperature on Storage Life of Longan Fruit

以‘石硖’龙眼Dimocarpus longanLour.‘Shixia’为材料,研究了分阶段SO2缓释剂处理结合冰温贮藏技术对龙眼果实的贮藏效果.结果表明:与3℃对照果实相比,分阶段SO2缓释剂结合冰温贮藏技术提高了果皮的h值,改善了果皮色泽,降低了果实呼吸强度,显著抑制了果皮PPO活性,提高了果皮细胞膜透性,贮藏48 d好果率为91.15%,较好地维持了果肉品质和维生素C(Vc)、可滴定酸(TA)和可溶性固形物(TSS)含量,与直接SO2缓释剂结合冰温贮藏技术相比,该技术显著降低了果肉SO2残留量.

Effects of stage treatment of SO2 releaser combined with Ice-temperature storage （SSR-IT） on storage life of longan （ Dimocarpus longan Lour. ＇ Shixia＇ ） fruit were studied. Compared to the fruit in traditional 3 ℃ storage, the pericarp colour of the SSR-IT fruit was improved significantly, which was represented by the increase of h value. The respiration rate was inhibited dramatically, the PPO activity was reduced and the membrane permeability was enhanced remarkably. A high good fruit rate with 91.15% in 48 days was reached and the good quality of pulp was maintained, and the contents of Vc, TSS and TA were maintained at high level as well. Compared to the fruit stored at ice-temperature plus SO2 releaser, the SO2 residue in pulp of SSR-IT fruits was much lower.