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以糯米糍等五个中晚熟品种八至九成熟的荔枝果实为试材,研究不同剂量SO2缓释保鲜剂处理(每千克荔枝用量A:3.5 g、B:4.2 g、C:2.8 g)对冷处理护色荔枝贮藏安全品质的影响。结果表明,A、B剂量处理的荔枝经3~5℃冷处理结合SO2缓释保鲜剂熏蒸48~72 h后,果皮颜色褪变成青绿色,再继续于-2~0℃的自然通风库中贮藏100 d,果皮颜色可恢复成自然的鲜红色,果肉晶莹洁白,保持了鲜果的品质,好果率可达97%以上,果肉的SO2残留量均低于食品安全国家标准的规定(0.05 g/kg)。其中,A剂量处理的糯米糍和玉荷包品种的荔枝保鲜及安全效果最好,SO2残留量为0.016 g/kg和0.014 g/kg,淮枝和蜜糖埕品种果肉的SO2残留量仅为0.007 g/kg和0.009 g/kg,低于美国食品安全国家标准(0.01 g/kg)。
Five mature sweet and sour lychee varieties, such as Glutinous rice, were used as experimental materials to study the effects of different dosages of SO2 release preservatives on the amount of litchi per kilogram (A: 3.5 g, B: 4.2 g, C: 2.8 g) Effect of Cold Treatment on the Quality of Litchi in Storage. The results showed that after the treatments of A and B were fumigated for 48 to 72 h with 3 ~ 5 ℃ cold treatment and SO2 release-keeping agent, the peel color faded into turquoise and then continued in the natural ventilation warehouse at -2 ~ 0 ℃ After stored for 100 days, the color of peel could be restored to the natural bright red color. The flesh was crystal white and the quality of fresh fruits was maintained. The good fruit rate could reach over 97%. The residues of SO2 in pulp were lower than the national standards of food safety (0.05 g / kg). Among them, the litchi fresh-keeping and the safety effect of the A-treated glutinous rice 玉 and jade-purse varieties were the best, the residues of SO2 were 0.016 g / kg and 0.014 g / kg, while the residue of SO2 in the pulp of Huai-Zhi and 糖 埕 埕 varieties was only 0.007 g / kg and 0.009 g / kg, lower than the national food safety standards (0.01 g / kg).