| 摘要: |
| 目的 研究振动强度、贮藏条件对不同品种荔枝品质变化的影响。方法 以“妃子笑”和“黑叶”品种荔枝为对象，对荔枝3层堆码包装分别进行3个等级(0.40g、0.54g、0.70g)的随机振动试验，设置常温和低温高湿(4 ℃和90%相对湿度)2种贮藏条件，监测果实振后的品质变化。结果 首先，振动加速了荔枝品质的下降。与对照组相比，荔枝振后褐变更严重，果肉硬度、VC含量更低，质量损失率和呼吸强度更高。其次，振动等级对荔枝品质变化具有显著影响。振动等级越高，褐变现象越严重，硬度和VC含量更低，质量损失率更高。再次，贮藏条件是影响荔枝品质的重要因素。低温高湿贮藏能有效抑制荔枝的褐变和代谢，延长货架期。最后，不同品种荔枝的特性与品质变化差异较大，“妃子笑”展现出更为优越的抗振性能，其褐变程度更低，具有更好的力学性能和生理性能。结论 振动对荔枝的褐变和品质变化具有明显的加速作用，运输和贮藏条件对荔枝品质影响较大，不同品种荔枝特性和抗振性能差异较大，物流运输过程应考虑以上因素，采取相应的采后减损措施。 |
| 关键词: 荔枝 振动 贮藏条件 品质变化 |
| DOI：10.19554/j.cnki.1001-3563.2025.07.013 |
| 分类号: |
| 基金项目:广东省教育厅重点领域专项项目(2021ZDZX4086) |
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| Investigation on Postharvest Quality Changes of Litchi |
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WANG Lijun1, HU Junxing1, SONG Haiyan1, ZHOU Hao2
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(1. School of Light Industry Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China;2. School of Digital Media, Shenzhen Polytechnic University, Guangdong Shenzhen 518055, China)
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| Abstract: |
| The work aims to study the effects of vibration intensity and storage conditions on the quality of different varieties of litchi. "Feizixiao" and "Hei aging were subject to random vibration tests (0.40g, 0.54g, 0.70g), and the storage conditions were set at room temperature and low temperature and high humidity (4 ℃ and 90% relative humidity), and then the quality changes of fruit after vibration were monitored. Firstly, vibration accelerated the quality decline of litchi. Compared with the control group, for the litchi after vibration, the browning change was serious, the flesh hardness and VC content were lower and the weight loss rate and respiratory intensity were higher. Secondly, the vibration level had a significant effect on the quality of litchi. The higher the vibration level, the more serious the browning phenomenon, the lower the hardness and VC content, and the higher the weight loss rate. Thirdly, storage condition was an important factor affecting the quality of litchi. Low temperature and high humidity storage can effectively inhibit the browning and metabolism of litchi and prolong the shelf life. Finally, the characteristics and quality changes of different varieties of litchi were different. "Feizixi ed better vibration resistance, lower browning degree, and better mechanical and physiological properties. Vibration can accelerate the browning and quality change of litchi, transport and storage conditions have great effect on the quality of litchi, and the characteristics and vibration resistance of different litchi varieties are different. The above factors should be considered in the process of logistics transportation, and corresponding measures should be taken to reduce the postharvest loss. |
| Key words: litchi vibration storage conditions quality change |
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