荔枝常温保鲜新法研究

Study on new way of litchi preservation in normal temperature

采用魔芋甘露聚糖、复合氨基酸钙营养液 ,多酚氧化酶抑制剂 A、β- CD环状糊精、脱氢乙酸等配制的复合保鲜液进行保鲜试验 ,依据贮藏保鲜期间果实失水、褐变、感观指标、腐烂程度和营养成分变化来评定保鲜效果。结果为 :β-CD0 .0 2 % +氨基酸钙 0 .2 5 % +脱氢乙酸 0 .0 9% +多酚氧化酶抑制剂 A0 .0 5 % +魔芋甘露聚糖 0 .1%有较好的保鲜效果。在常温保鲜并有 PZ袋包装的情况下 ,保鲜 11天 ,失重 7.3% ,好果率 80 .87%。

The most problem of litchi preservation in normal temperature was browning and mildewing. The new method used compound preservative reagents consisted of amino acid Ca, β cyclo dextrin, browning inhibitor A, dehydroaxetic acid, etc. Judging from weight loss, browning, flavor, decay, and the changes of nutrition, the results was: β CD0 02%+ amino acid Ca 0 25%+ dehydroaxetic acid 0 09%+polyphenol oxidase inhibitor A 0 05%+Konjak mannan 0 1%, in addition to PZ packing. In this condition the preservative time was 11days, with weight loss 7 3%, and good fruit ratio 80 87%.