作 者：
韩冬梅;朱春宇;郑伊琪;吴嘉颀;张璐;罗焘;吴振先;李建光;郭栋梁
关键词：
龙眼果实;低温预冷;保鲜纸;果温;质量损失;多元方差分析
摘 要：
为了探明低温预冷对常温泡沫箱中SO2保鲜纸处理的龙眼(Dimocarpus longan Lour)果实温度变化和质量损失(质损)的影响,以储良(cv. Chuliang)龙眼为材料,使用5℃冷库预冷,以预冷方式、预冷时长、复剂用量为试验因素,采用L9(34)正交设计,研究龙眼果实在模拟常温25℃贮运条件下,预冷后及贮藏期间的果实温度和质量损失率变化。结果表明:与对照相比,所有处理果实的入箱温度(T1)、箱内最低温度(T2)、开箱温度(T3)分别比对照低10~20℃、5~10℃、1~4℃,T1和T2在处理间差异显著,而箱内升温时长则是对照的2~3倍;果实预冷后、贮藏后以及货架4 d质损率提高,但封箱期间的质损率有所降低;裸果预冷(裸冷)的降温速度明显快于单层报纸覆盖预冷(纸冷)和湿布拧干后遮盖预冷(湿冷),后两者相近;裸冷处理的箱内果温比纸冷和湿冷低3~4℃,差异显著,而纸冷又稍低于湿冷;预冷时间越长,果实入箱温度越低,封箱期间的果温也越低。预冷方式对不同处理的果温和质损率影响最显著,其次是预冷时长,复剂用量的影响不大,结合均值比较结果,认为A1(或A2)B1C1(或C2)是值得推荐的处理组合。使用泡沫箱包装,在0.18%~0.22%的复剂用量范围内,采用裸冷方式,预冷4~13 h,龙眼果实常温贮藏能够获得较好的货架商品率。
译 名：
Effects of low temperature pre-cooling on the inner temperature and mass loss of longan fruits treated with SO_2 fresh-keeping paper before and during storage at normal atmospheric temperature
作 者：
HAN Dong-mei;ZHU Chun-yu;ZHENG Yi-qi;WU Jia-qi;ZHANG Lu;LUO Tao;WU Zhen-xian;LI Jian-guang;GUO Dong-liang;Institute of Fruit Tree Research, Guangdong Academy of Agriculture Sciences/Key Laboratory of South Subtropical, Fruit Biology and Genetic Resource Utilization,Ministry of Agriculture;College of Horticulture, South China Agricultural University/Guangdong Key Lab for Postharvest Science of Fruit and Vegetable;
单 位：
HAN Dong-mei%ZHU Chun-yu%ZHENG Yi-qi%WU Jia-qi%ZHANG Lu%LUO Tao%WU Zhen-xian%LI Jian-guang%GUO Dong-liang%Institute of Fruit Tree Research, Guangdong Academy of Agriculture Sciences/Key Laboratory of South Subtropical, Fruit Biology and Genetic Resource Utilization,Ministry of Agriculture%College of Horticulture, South China Agricultural University/Guangdong Key Lab for Postharvest Science of Fruit and Vegetable
关键词：
longan fruit;;low temperature pre-cooling;;fresh-keeping paper;;fruit temperature;;mass loss;;multivariate variance analysis
摘 要：
This paper aimed to study the effects of low temperature pre-cooling in refrigeration room at 5℃ on the inner temperature and mass loss of longan fruits covered with SO_2 fresh-keeping paper and stored in sealed foam boxes at 25℃. With longan cv. Chuliang used as materials, a L9(34) orthogonal design was used to test the effects of different factors including dosage of compound preservative(factor A), pre-cooling method(factor B) and duration of pre-cooling(factor C) on the fruit inner temperature and mass loss rate of longan fruits before and during storage at 25℃. The results showed that all the treatments had a significantly lower fruit temperature when packed(T1), the lowest temperature during storage(T2) and the temperature when unpacked(T3) than the control by 10~20℃(P ﹤ 0.05), 5~10℃(P ﹤ 0.05) and 1~4℃ respectively, and a much longer duration of fruit warming-up by 2~3 times. Meanwhile, the mass loss rates of treatments after pre-cooling and storage and on 4 d-shelf were all increased, but decreased during storage. The cooling rate of naked fruits without any covering(abbreviated as NC) was higher than that of fruits covered with single layer newspaper(PC) and wet cloth after wrung out(WC), the latter two were similar. Among the three pre-cooling methods, the inner temperature of fruits after NC was significantly lower than that of PC and WC by 3~4℃(P ﹤ 0.05), and the PC lower than WC. The longer the pre-cooling duration, the lower the T1 and the fruit temperature during the whole storage. Furthermore, the effects of factor B on the fruit temperature and mas loss rate was the most significant(P ﹤ 0.05), followed by factor C and A, and factor A has little effect. Combined with the mean value comparison, it was concluded that A1(or A2)B1 C1(or C2) is a recommended combination for the longan fruits within foam box stored at 25℃, which can result in a better shelf performance in the range of 0.18~0.22% factor A along with NC and 4~13 h pre-cooling duration.
