| 冰温与SO2 缓释剂对龙眼贮藏的影响 |
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| 引用本文： | 张辉玲,胡位荣,庞学群,张昭其.冰温与SO2 缓释剂对龙眼贮藏的影响[J].园艺学报,2006,33(6):1325-1328. |
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| 作者姓名： | 张辉玲 胡位荣 庞学群 张昭其 |
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| 作者单位： | (华南农业大学园艺学院广东省果蔬保鲜重点实验室, 广东广州510642; 广州大学生命科学学院, 广东广州510006; 华南农业大学生命科学学院, 广东广州510642; 广东省农业科学院科技情报研究所, 广东广州510640) |
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| 基金项目： | 广东省重点新产品计划项目(2001)，广东省自然科学基金团队项目(06200670) |
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| 摘 要： | 研究了4个龙眼品种果实的结冰点及其影响因素, 比较了- 1℃冰温和3℃低温贮藏对石硖龙眼贮藏效果的差异, 探讨了冰温贮藏龙眼时SO2 缓释剂的最适用量。结果表明, 龙眼果实的结冰点在- 2.04℃和- 3.49℃之间, 考虑到生产上库温的实际波动, 冰温贮藏的适宜温度以- 1℃为妥。龙眼果实结冰点的高低与果实的TSS含量呈负相关, 与果实大小无明显关系。尽管龙眼果实在- 1℃下果皮迅速褐变,但果肉风味没有受到不良影响。在冰温贮藏中, 以占果实质量0.4%的SO2 缓释剂处理能保持较高的好果率和较低的SO2 残留, 果肉风味良好。
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| 关 键 词： | 龙眼 果实 结冰点 冰温贮藏 SO2 缓释剂 |
| 文章编号： | 0513-353X（2006）06-1325-04 |
| 收稿时间： | 2006-02-02 |
| 修稿时间： | 2006-02-022006-05-27 |
Effect of Ice Temperature Technique and SO2 Releaser on Storage of Longan Fruits |
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| Zhang Huiling,Hu Weirong,Pang Xuequn,Zhang Zhaoqi.Effect of Ice Temperature Technique and SO2 Releaser on Storage of Longan Fruits[J].Acta Horticulturae Sinica,2006,33(6):1325-1328. |
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| Authors: | Zhang Huiling Hu Weirong Pang Xuequn Zhang Zhaoqi |
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| Institution: | (Guangdong Key Lab for Postharvest Science of Horticultural Department, South China Agricultural University, Guangzhou, Guangdong 510642, China; School of Life Sciences, Guangzhou University, Guangzhou, Guangdong 510006, China; School of Life Sciences, South China Agricultural University, Guangzhou, Guangdong 510642, China; Institute of Scientific and Technical Information, Guangdong Academy of Agicultural Sciences, Guangzhou, Guangdong 510640, China) |
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| Abstract: | The freezing point of longan fruits and its affecting factors were determined in four cultivars. The effects of ice temperature ( - 1℃) storage and normal low temperature (3℃) storage and different dosage of SO2 Releaser on fruit quality were investigated in this paper. The results showed that the freezing points of four cultivars fruits ranged from - 2.04℃ to - 3.49℃, therefore, the suitable ice temperature for the storage of longan fruits was recommended as - 1℃, considering the fluctuation of temperature in practical storage room. There was an obviously negative relationship between the freezing points and TSS content. However, no significant relationship was found between the freezing points and single fruit mass. The pericarp of longan fruits in - 1℃ browned more rapidly than that in 3℃ due to chilling injury, however, the flavor of pulp was as normal as in 3℃. The fruits treated with 0.4% dosage of SO2 Releaser maintained a higher rate of good fruits and a lower SO2 residue, compared to the lower rate of good fruits with 0.2% dosage of SO2 Releaserand a higher SO2 residue with 0.6% dosage of SO2 Releaser. |
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| Keywords: | Longan Fruit Freezing point Ice temperature storage SO_2 Releaser |
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