真空和低温处理对红毛丹保鲜效果的研究

Study on the Fresh- keeping of Rambutan Treated by Vacuum Combined with Low Temperature

采用低温和真空处理的方法,研究海南红毛丹"保研-7号"果实在处理过程中的相关生理生化指标和品质变化。结果表明真空和低温结合处理显著抑制了果皮中多酚氧化酶(PPO)活性和花色素苷含量的降解,降低了果皮的相对电导率,延缓了红毛丹果皮的褐变,同时减缓了红毛丹果肉的可溶性固形物(TSS)和Vc含量的下降,使红毛丹果实的保鲜期延长了13 d。本研究旨在为红毛丹果实的采后保鲜技术提供理论和实践指导意义。

This study investigated the impact of different doses of vacuum combined with low temperature on rambutan fruit after postharvest. The variety of rambutan 'baoyan-7'were as the materials. The results showed that low temperature combined with vacuum could delay the degradation of anthocyanin content and browning process of the peel of rambutan fruit, inhibit the activity of polyphenol oxidase(PPO) activity and relative electrical conductivity, at the same time which could maintain the Vc content and total soluble solid(TSS) content of fruits,so the shelf life of rambutan fruits was prolonged 13 d. As one simple physical technology, the results had theoretical and practical guiding significance for the fresh-keeping of rambutan fruit.