常温加冰贮藏对荔枝果皮超微结构的影响

EFFECTS OF STORAGE WITH ICE AT ROOM TEMPERATURE ON THE CHANGES IN LITCHI PERICARP ULTRASTRUCTURE

摘要:

以成熟度85%的淮枝果实为材料,用0.05 mm塑料薄膜袋包装7.5 kg果实,贮于密封的泡沫箱内,袋的四周加不同比率的冰块,贮藏72 h后,取出果实,室温下放置24 h。应用扫描电镜观察果皮的超微结构,结果表明:加冰能有效维持果皮的完整性,延缓果皮组织的崩塌。成熟度较低的果皮的小突起表面光滑,成熟度较高的果皮的小突起表面褶皱。小突起受到破坏后,果面崩塌形成皱褶的蜂窝状凹陷。分析了加冰比率和贮藏时间对果实温度的影响,讨论了荔枝果皮结构与果实保鲜的关系。

Abstract:

The fruits of Litchi chinensis Sonn.cv．Huaizhi at maturity of 85％ were used in the experiment．7.5 kg of fruits were packed by 0.05mm plastic film and stored in sealed foam boxes，in which different weights of ice were added surrounding the fruit package．After 72 hours of storage，the fluits were taken out and placedfor 24 hours at ambient temperature．Pericarp of the fruits was observed by SEM．The results showed that ice addition could effectively maintain the integrity of pericarp and poapone the break down of pericarp tissue．The surface of small emergences on pericarp of less mature fruits was smooth, while that of more mature fruits was rugate. Rugate honeycomb-like concavity appeared on peficarp of collapsing fruits after the small emergences being destroyed. The effects of ice-addition percentages and storage duration on the changes in fruit temperature were analyzed． The relationship between pericarp structure and preservation of litchi fruits is discussed．