低温结合气调包装对荔枝保鲜作用

Preservation Effect of Low Temperature Combined with Modified Atmosphere Packaging of Litchi

探讨低温结合气调包装对荔枝的贮藏品质及褐变相关酶活性的变化规律。荔枝经气调包装(5%CO_(2)+5%O_(2)+90%N)处理后,在相对湿度80%、温度4±1℃冷藏条件下贮藏,每5 d测定其在贮藏期间可溶性固形物含量、可滴定酸含量、果皮褐变指数、果肉自溶指数,以及超氧化物歧化酶(SOD)、过氧化氢酶(CAT)、抗坏血酸过氧化物酶(APX)、过氧化物酶(POD)的活性。结果表明,低温结合气调包装保鲜荔枝,可有效维持可溶性固形物和可滴定酸的含量,抑制果实自溶和果皮褐变,提高SOD、CAT、APX、POD的酶活性,并且低温结合气调包装处理的荔枝在贮藏第25天时仍具有商业价值。因此,低温结合5%CO_(2)+5%O_(2)+90%N气调包装处理可维持荔枝贮藏品质,提高荔枝采后耐贮性。

The efects of low temperature combined with modified atmosphere packaging on the storage quality and browning related enzyme activities of litchi were discussed.After being treated with modified atmosphere packaging(5% CO_(2)+5%O_(2)+90% N),litchi was stored under the cold storage condition of relative humidity 80% and temperature 4±1 ℃.The soluble solid content,titratable acid content,peel browning index,pulp autolysis index and enzyme activities of superoxide dismutase(SOD),catalase(CAT),ascorbic acid peroxidase(APX) and peroxidase(POD) were measured every 5 d.The results showed that low temperature combined with modified atmosphere packaging could efectively maintain the content of soluble solids and acids,inhibit fruit autolysis and pericarp browning,and improve the enzymes activities of SOD,CAT,APX and POD.The litchi treated by low temperature combined with modified atmosphere packaging still had commercial value after 25 d of storage.Therefore,low temperature combined with modified atmosphere packaging treatment(5% CO_(2)+5%O_(2)+90% N) could maintain the storage quality of litchi and improve the storage tolerance after harvest.