不同预冷方式对“储良”龙眼贮藏品质的影响

Effect of Different Precooling Treatmention on Quality of “Chuliang” Longan Fruits during Storage

为掌握龙眼不同预冷方式对低温贮藏品质的影响,以海南省龙眼品种"储良"果实为材料,分别进行冰水预冷、冷库预冷和阴凉通风处预冷处理,进行冷库6℃±1℃贮藏17 d,分析对比不同预冷方式对龙眼贮藏后的质量影响。通过分析在贮藏期间好果率、可溶性固形物、维生素C、还原糖、呼吸强度、果皮相对电导率和果肉丙二醛8个指标在贮藏过程中变化规律,确定最佳预冷方式。结果表明:不同预冷方式差异显著(p<0.05),冰水预冷方式效果最好。冰水预冷后贮藏的龙眼好果率为91.2%,龙眼果肉SSC、维生素C和还原糖等营养物质含量变化小,且果肉褐变度低,明显降低龙眼的呼吸强度、细胞膜透性和丙二醛含量,为龙眼预冷后实现远距离冷链运输提供参考。

In order to obtain the effects of different precooling methods on the storage quality of longan fruits,continuous 6 ℃±1 ℃ and 17 d fresh keeping experiment for ＂Chuliang＂ longan precooled by ice-water precooling,cold room precooling and shade ventilation precooling was carried out.The analysis and comparison of different precooling methods on the quality of longan fruits were conducted.By analysizing eight quality index：ratio of good fruit,soluble solids content,vitamin C,reducing sugar,browning degree,respiration intensity,peel relative conductivity and pulp malondialdehyde（MDA） in the process of storage,the optimum method of precooling was determined.The results showed that different methods of precooling had significant differences（p〈0.05）.Effect of ice-water precooling was optimal.In the condition of ice-water precooling,the ratio of good fruit was 91.2%,nutrients change including pulp soluble solids content,vitamin C and the content of reducing sugar was small,pulp browning degree was the lowest,the respiration intensity significantly was decreased,and cell membrane permeability and MDA content were the lowest.The results provide reference for remote cold-chain transport longan after precooling.