Effect of Different Precooling Methods on the Storage Quality of Litchi
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Abstract:
In order to obtain the effects of different precooling methods on the storage quality of Litchi, continuous 25 days fresh keeping experiment for “Huaizhi” precooled by ice precooling (L1), room precooling (L2), forced-air precooling (L3) and forced-air precooling with high humidity (L4) was carried out. The analysis and comparison of different precooling methods on the quality of Litchi were conducted. The results showed that the mass loss rate of Litchi pretreated by the four methods increased with time till not more than 1.5%. From the fifth day to the twenty fifth day, the good fruit rates of L1 and L2 decreased from 99.33% and 53.29% to 15.70% and 5.29%, respectively, but L3 and L4 almost had no good fruits after 10 days. The browning indexes of L1, L2, L3 and L4 increased from 1.32, 2.42, 3.37 and 3.02 to 2.97, 3.94, 4.18 and 3.97 respectively. The color difference of L1 was significantly larger than those used other three methods before 10 days. There was no significant difference for L3 and L4 in sensory evaluation, but obvious lower sensory qualities of the L3 and L4 than L1 was found. The soluble solids (TSS) content for the four methods were within 16.63 and 17.93, with tendency of increasing first, then decreasing but increasing again. The titratable acid (TA) content declined with the storage time.Hence, L1 is more suitable for precooking Litchi based and this research can facilitate the selection of precooling method for Litchi.
