荔枝气调贮藏时间对货架期品质变化的影响

Effects of Controlled Atmosphere Storage Time on Shelf Life Quality of Litchi

摘要:

为掌握荔枝气调贮藏时间对贮藏品质和货架期品质的影响规律，本试验以“淮枝”荔枝为试验材料，采用液氮充注气调保鲜试验平台进行试验，研究了气调贮藏中荔枝贮藏品质的变化，以及不同气调贮藏时间的荔枝分别在低温和常温条件下货架期品质的变化。结果表明：气调贮藏过程中，可滴定酸（TA）含量、色差L*、a*值下降速度和质量损失率、褐变指数上升速度在气调贮藏前7 d较快，而好果率、可溶性固形物（TSS）含量、色差b*值在气调贮藏14 d后下降速度较快。随着气调贮藏时间的延长，常温条件和低温条件下对应荔枝货架期品质逐渐下降，但是对比常温和低温条件下荔枝品质变化发现，低温条件下荔枝货架期品质下降速度低于常温条件，低温条件对质量损失率、好果率以及色差a*值的影响显著，对褐变指数、TSS含量、TA含量的影响不显著。该研究为研究荔枝的气调贮藏和销售保鲜提供参考。

Abstract:

An experimental platform with controlled atmosphere (CA) by liquid nitrogen (LN2) injection was applied to study the effects of CA storage time on storage quality and shelf life quality of litchi. The quality changes of Huaizhi litchi during CA storage was investigated and the storage quality of litchi samples stored at low or normal temperatures was also detected. The results showed that titratable acid (TA) content, color difference L* and a* value of the samples decreased more rapidly. In the former 7 days, mass loss rate and browning index f the samples increased more rapidly while good fruit rate, total soluble solids (TSS) content, and color difference b* value decreased more rapidly after a 14-day storage. With the extension of storage time and shelf life quality under the storage of room temperature and low temperature declined gradually. Moreover, the storage quality of litchi under low temperature decreased more slowly than at room temperature. Low temperature conditions showed remarkable influence on mass loss rate, good fruit rate and a*, but had a slight impact on browning index, TSS and TA. This research provided a reference for the study of preservation and market of litchi.