摘要
状元红荔枝果实经保鲜剂处理 ,在低温 2～ 4℃下贮藏 60d后 ,然后采用出库复色剂处理和出库复色并加固色剂处理 2种出库方式。结果表明 ,贮藏期间荔枝果实呼吸强度明显下降 ,但出库后呼吸强度显著上升 ;冷藏期荔枝果皮PPO酶活性下降 ,出库后稍微上升 ,其b处理 60d后好果率为 90 1 % ,采用抗氧化剂出库的果实货架期常温 72h后好果率为 85 7%。
The fruits of litchi were treated with the fresh-keeping agent and stored at 2～4 ℃ for 60 days,then removed out from the store in two ways as resumed the color of litchi,and adding retarder.The results showed that during storage the respiration of litchi fruits sharply descended,but remarkably picked up after being taken out of the cold store,the PPO activity of pericarp descended during storage,but indescended after being taken out of the cold store.The good fruit rate was 90.1% for 60 days and the fruits could maintain for 72 hours under normal temperature and the good-fruit rate was 85.7%.
出处
《食品与机械》
CSCD
2002年第3期11-12,共2页
Food and Machinery
基金
福建省科技资助项目 (2 0 0 0z0 89)
