不同剂量SO_2保鲜剂对冷处理护色荔枝贮藏安全品质的影响

Effects of Different Doses of SO_2 Preservative on Safety Quality of Litchi after Cold Treatment and Color Protection

以糯米糍等五个中晚熟品种八至九成熟的荔枝果实为试材．研究不同剂量S0，缓释保鲜剂处理（每千克荔枝用量A：3．5g、B：4．2g、C：2．8g）对冷处理护色荔枝贮藏安全品质的影响。结果表明。A、B剂量处理的荔枝经3～5℃冷处理结合SO，缓释保鲜剂熏蒸48～72h后．果皮颜色褪变成青绿色．再继续于-2～O℃的自然通风库中贮藏100d，果皮颜色可恢复成自然的鲜红色。果肉晶莹洁白．保持了鲜果的品质，好果率可达97％以上，果肉的S02残留量均低于食品安全国家标准的规定（0．05g/kg）。其中，A剂量处理的糯米糍和玉荷包品种的荔枝保鲜及安全效果最好，SO2残留量为0．016g/kg和0．014g／kg，淮枝和蜜糖埕品种果肉的S02残留量仅为0．007g/kg和0．009g/kg，低于美国食品安全国家标准（0．0lg/kg）。

Taking five middle and late maturing varieties of 80% ~90% mature litchi fruit such as Nuomici as experimental materials, the effects of different doses of SO2 slow release preservative treatments（per kilogram of litchi dosage A： 3.5 g, B： 4.2 g, C： 2.8 g） on safety quality of litehi after cold treatment and color protection were studied. The results showed that, after the 3 -5 ℃ cold treatment combined with fumigation for 48-72 h by SO2 slow release preservative, the peel color of litchi which treated by A and B doses changed to green, the peel color could be restored to natural fresh red and the flesh was crystal white during stored in the natural ventilation library at -2-0 ℃ for 100 d, litchi could maintained fruit quality, the good fruit rate was more than 97%, and the SO2 residue in pulp was lower than the national food safety standards （0.05 g/kg）. The storage and safety effects of Nuomlci and Yuhebao litchi treated by A dose were the best, SO2 residues were 0.016 g/kg and 0.014 g/kg, SO2 residues in the pulp of Huaizhi and Mitangeheng were only 0.007 g/kg and 0.009 g/kg which were lower than the U.S. national food safety standards （0.01 g/kg）.