延长冷藏龙眼果实货架寿命的技术

油潭本龙眼果实经浸Ｓ、熏Ｓ、特克多＋乙磷铝３种防腐剂处理，然后用０．０３ｍｍ厚的ＰＥ袋包装于３℃下贮藏，贮藏４６ｄ后又采取逐渐升温（３→５℃、８ｈ→１０℃、８ｈ→室温）、加抗氧化剂、直接出库３种出库方式．结果表明，贮藏期间龙眼果实呼吸强度明显下降，但冷藏出库后呼吸强度显著上升；冷藏期果实果皮细胞电解质渗漏率增加，出库后继续增大．采取逐渐升温或加抗氧化剂出库的冷藏果，在常温下仍可保持货架寿命３２ｈ，其中又以熏Ｓ处理的效果为好，果皮基本保护原色，果肉风味良好，不掉粒；熏Ｓ处理用加抗氧化剂出库的果实在常温下７８ｈ，商品率仍达１００％

Technology of prolonging the shelflife of longan fruits after cold storage

The fruits of longan (Dimocarpus longana Lour.) cv. Youtangben were treated with three kinds of preservative such as steeping sulphur, suffocating sulphur and thiabendazde plus phosthyl aluminium and packed with the polychloroethylene (PE) film ( 0.03 mm thick) bags and stored at 3 ℃ for 46 days, then removed out from the store in three ways such as gradually raising temperature (3→5 ℃, 8 hours→10 ℃, 8 hours→room temperature), adding oxization retarder and immediate taking out. The results showed as follows. During storage, the respiration rate of longan fruits sharply descended, but remarkably picked up after being taken out of the cold store. The permeability of the rind cellulose membrane rose during the cold storage and kept increasing after being taken out. The cold storage fruits taken out with gradually raising temperature or added oxization retarder could still maintain the shelflife for 32 hours under normal temperature. The effects of suffocating sulphur were favourable in keeping original peel colour, pulp with fine flavour and fruits without threshing. The commercial rate of longan fruits, treated with suffocating sulphur and added oxization retarder, still maintained 100% for 78 hours under normal temperature.