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荔枝果实(Litchi chinensis)采收后在室温(30℃左右)中贮藏2-5天后,果皮的细胞膜透性急剧增加,同时果皮的花青素含量明显地减少,果皮很快褐变。在1-12℃的低温范围内,随着果实贮藏温度的降低,可明显地延缓果皮膜透性的增加及花青素含量的减少,其中以1℃处理的最为显著,获得比其他低温处理更佳的贮藏保鲜效果。当贮藏温度低于零度(-2℃,-5℃)时,膜透性增加十分迅速,膜透性增加的程度和处理温度的降低呈负相关。比较不同低温下膜透性变化情况,表明1℃处理对荔枝果实未产生明显的冷害作用。
Litchi chinensis harvest 2-5 days after storage at room temperature (about 30 ℃), the pericarcas membrane permeability increased sharply, while peel anthocyanin content was significantly reduced, the peel quickly browning. In the low temperature range of 1-12 ℃, with the decrease of fruit storage temperature, the increase of pericarp membrane permeability and the decrease of anthocyanin content were obviously delayed. Among them, the treatment at 1 ℃ was the most obvious, Better storage and preservation effect. When the storage temperature is below zero (-2 ℃, -5 ℃), membrane permeability increases very rapidly, and the degree of membrane permeability increase is negatively correlated with the decrease of treatment temperature. The changes of membrane permeability at different low temperatures were compared to show that 1 ℃ treatment did not produce significant chilling injury on litchi fruits.