食品与发酵工业2025，Vol.51Issue(22)：272-279,8.DOI:10.13995/j.cnki.11-1802/ts.042036
不同预冷方式对电商物流贮运荔枝品质的影响
Analysis of different pre-cooling methods on litchi quality changes in e-commerce logistics
摘要
Abstract
Litchi is extremely easy to rot and brown after harvest,limiting the quality of the e-commerce logistics storage and trans-portation process.Pre-cooling is especially important for litchi,and differential pressure pre-cooling has emerged as a pre-cooling method in recent years.This study intended to investigate the effects of different pre-cooling methods on the freshness preservation effect of litchi for the litchi e-commerce logistics sales mode.The main litchi varieties'Guiwei'and'Yuhebao'in Guangdong were used as the test ma-terials,which were pre-cooled by iced water and differential pressure pre-cooling.Indicators of lychee fruit stored at ambient temperature were determined.Results showed that compared with ice-water pre-cooling,differential pressure pre-cooling significantly reduced the respi-ration rate,the decay rate and the browning index of litchi,inhibited the activities of polyphenol oxidase and polyphenol oxidase as well as the malondialdehyde accumulation,and at the same time slowed down the decline of flesh soluble solids,but there are some differences between'Guiwei'and'Yuhebao'.The results of the study provide a theoretical basis for the maintenance of the quality of litchi stored and transported by e-logistics.关键词
荔枝/品质/压差预冷/冰水预冷/电商物流Key words
litchi/quality/differential pressure pre-cooling/ice-water pre-cooling/e-commerce logistics引用本文复制引用
刘湘铃,罗政,戴凡炜,吴丹,陈敏惠,陈飞平,陈于陇,徐玉娟,辜青青..不同预冷方式对电商物流贮运荔枝品质的影响[J].食品与发酵工业,2025,51(22):272-279,8.基金项目
广东省区域创新能力与支撑保障体系建设专项(2023B0202090005,2023B0202090004) （2023B0202090005,2023B0202090004）
广州市重点研发计划项目(2023B01J2001) （2023B01J2001）
