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保鲜剂对荔枝冷冻保鲜的影响

王帆林 潘晓翠 崔志富 王代军

热带农业科学2025,Vol.45Issue(4):16-22,7.
热带农业科学2025,Vol.45Issue(4):16-22,7.DOI:10.12008/j.issn.1009-2196.2025.04.003

保鲜剂对荔枝冷冻保鲜的影响

Effects of Preservatives on Lychee Quality During Frozen Storage

王帆林 1潘晓翠 1崔志富 1王代军1

作者信息

  • 1. 海南省农垦科学院集团有限公司 海南 三亚 572024
  • 折叠

摘要

Abstract

As one of the world's leading lychee producers,China faces significant challenges in terms of lychee storage,which substantially limits industry development.While lychees are suitable for frozen storage with minimal nutritional loss and extended shelf-life,quality deterioration at low temperatures has restricted the application of this method.This study in-vestigated the effects of preservatives on lychee quality during frozen storage at-10℃and-20℃by measuring the titratable acidity,soluble solids content,pericarp electrical conductivity,moisture content,and PPO/PAL enzyme activity.The key findings include the following:Both lower temperatures and preservative treatment significantly delayed the decrease in titratable acidity,with effects becoming more pronounced over time;The soluble solids content initially increased but then decreased during storage,with the preservative-treated groups maintaining significantly higher levels(10YJ>20YJ>controls);the pericarp moisture content generally increased during storage,although the-20℃samples initially decreased(more pro-nounced in the treated groups);The preservatives and lower temperatures suppressed PPO and PAL enzyme activities(20YJ<20CK<10YJ<10CK);And the quality rankings were 20YJ>20CK>10YJ>10CK for the frozen samples,with the treated groups showing better post-thaw quality.These results demonstrate that while lower temperatures benefit frozen storage,pre-servatives provide additional quality protection by maintaining fruit integrity,slowing acid and sugar loss,controlling pericarp moisture and conductivity,and inhibiting enzymatic browning.This approach significantly enhances the duration of frozen storage duration and postthaw quality.

关键词

保鲜剂/荔枝/冷冻/保鲜/品质

Key words

preservative/lychee/freeze/retain freshness/quality

分类

农业科技

引用本文复制引用

王帆林,潘晓翠,崔志富,王代军..保鲜剂对荔枝冷冻保鲜的影响[J].热带农业科学,2025,45(4):16-22,7.

基金项目

海南省农垦科学院集团有限公司英才托举项目(No.CR202101). (No.CR202101)

热带农业科学

1009-2196

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