可食性魔芋葡甘聚糖膜对龙眼保鲜及其生理研究

用可食性于葡甘聚糖膜对“乌龙岭”龙眼进行处理后，分别置于常温（2－31℃）和低温（3℃）下保鲜，并着重研究了其保鲜效果及生理变化。试验表明：常温保鲜10 d后龙眼的好果率达82.86％，失重率为2.56％；低温保鲜60d后龙眼的好果率达88.89％，失重率为2.03％，呼吸强度明显低于对照组（CK）。两者的褐变率均低于对照组，基本上防止了果皮失水、褐变、果肉长霉、腐烂变质，保持成眼原有风味，延长了贮藏期和货架寿命。

A Study of Edible Konjac Glucomanan Film on Fresh-Keeping and Physiology of Longan Fruits

After longan fruits (Dimocarpus longana Lour. CV. Wulong Ling) were treated with the edible konjac Glucomanan film. Each of them was kept fresh at room temperature (29～31℃) and low temperature (3℃) so as to study emphasisly its storing effect and physiological changes. The results showed the healthy fruit rate was 82.86%, loss rate was 2.56% for 10 days at room temperature; when kept at low temperature for 60 days the healthy fruit rate (88.89%), loss rate (2.03%) and respiration were obviously better than that of CK. The method bosically inhibited the pericarp browning with the pulp mold growing，badening and decaying, kept fruits with fine flavour, and prolonged the storage life and shelflife.