摘要:
本文总结了四年来有关不同预冷速度、药剂、包装和温度对荔枝保鲜效果的研究结果及应用情况。荔枝采后快速预冷、药剂防腐保鲜、聚乙烯薄膜包装保湿和冷藏是荔枝中、长期保鲜贮运的基本条件。荔枝果实采后变温会显著降低耐贮性。扑海因防腐保鲜效果最好,在常温(日平均28～29℃)下贮藏8天,乌叶好果率达85%,兰竹15%;在2±1℃下45天,乌叶好果率95%,兰竹96.7%。特克多和多菌灵也都具有显著的防腐保鲜效果,特克多效果比多菌灵好。1986年应用冰水药液预冷并防腐保鲜、结合聚乙烯薄膜包装和冷藏,保鲜46200公斤乌叶荔枝,贮藏25天后经验收,好果率达95%。
Abstract:
This report describes the results of studies during the last four years on the effects of different precooling times, preservatives, packages and temperatures on the storage life of litchi fruit, and also their application. Fast precooling, treatment with preservatives, packaging with PE film and cold storage of litchi fruit after harvest are basic conditions for a mediumor longterm storage. A change in temperature decreases the storability of the fruit. Browning and rotting of litchi were reduced significantly by Rovral, TBZ and MBC. Of the three, Rovral was the most effective. The rate of good fruit was 85% for Wuye, and 15% for Lanzhu after 8 days’ storage at ambient temperature; 95% for Wuye and 96.7% for Lanzhu after 45 days’ storage at 1-3℃. In 1986, a commercial use of these results was studied. 46,200 kilograms of Wuye, after being dipped in cold preservatives and packaged in PE bags, was stored at 1-3℃. After 25 days of cold storage, the rate of good fruit was 95%.
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