摘要
分析了鲜荔枝在物流与运输全过程(如采收→转运→分级→前处理(预冷和杀菌)→包装→运输→销售)中的品质变化,通过对比不同物流运输条件下荔枝果皮褐变指数和果皮花色素苷含量的变化速率,观察对荔枝的品质影响,结果表明:低温环境(3.5～5.5℃)和预冷杀菌等预处理在荔枝的整个物流过程中都起到了积极的作用,大大减缓果实的褐变进程;为延长其货架期,荔枝销售也应当在低温环境之下,通常在5～13℃为宜.
This research analyzes the quality change of fresh litchi over the whole logistics and transport process, from harvest→ transfer-→graded and selected→ preprocessing （pre-cooling and sterilization） → pack- aging-→transport→sale. Through comparing the change of litchi pericarp browning index with the change of an- thocyanin content under different logistics transport conditions, it shows that the cold environment （between 3.5 5.5℃ ）, pre-cooling and sterilization are effective for fresh-keeping of litchi over the whole logistics course. The sale of litchi should be at low-temperature mode to extend its shelf-life, usually at 5 - 13 ℃.
出处
《广州大学学报（自然科学版）》
CAS
2013年第1期81-86,共6页
Journal of Guangzhou University:Natural Science Edition
基金
the project "Construction of Common Technology Platform about Food Cold-chain Logistics Safety" funded by the Economy and Information Commission of Guangdong Province
the project "Research on the security reliability and its dynamic optimization of fresh agricultural products cold logistics"(71172077)from National Natural Science Foundation of China
关键词
荔枝
物流条件
褐变
花色素苷
litchi
logistics conditions
pericarp browning
anthocyanin content
