溫度和數種不同處理對荔枝貯藏壽命之影響

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作者: 李堂察;蔡書芬;俞永標
刊名: 中國園藝
期刊所屬國別:
出版年: 1983
關鍵字: 荔枝;貯藏;溫度
摘要: 本試驗主要探討溫度、化學藥品、一氧化碳和溫湯處理對荔枝貯藏壽命之影響。荔枝果實以0.1% benomyl溫湯(52℃)處理二分鍾後,裝於塑膠袋內能有效的防止爛和褐變。Benomyl,臘加Sodium O-phenyl phenate亦能防止腐損,但是效果不及溫湯處理。上腊、蒸散作用抑制劑(O. E. D. Green, Abion),CaCl2. Nacl等並不具效果。 荔枝最適當的貯藏溫度爲5℃,高溫增加腐損和褐變速率。溫度低於2℃,雖能抑制腐爛,但褐變速度反而會加快。 荔枝果實不具呼吸高峯和乙烯高峯,證實爲非更年性果實(non climacteric fruit)。Temperature, various chemicals, carbon monoxide, controlled atmosphere and hot water (52℃) with 0.1% benomyl were treated for prolonging the storage life of litchi fruits. Postharvest wastage was significantly reduced when the fruits were immersed in hot water with 0.1% benomyl for 2 minutes and then packed in plastic film to prevent the water loss. Benomyl only, and wax (1:20)+ SOPP (Dowicide A) treatment had also effective but in much less degree than that of hot water with 0.1% benomyl treatment. Waxing, antitransparents (OED Green, Abion), calcium chloride and sodium chloride were shown no effect. The optimum storage temperature for litchi fruits is 5℃. Higher temperature increased for the decay and discoloration, temperature lower than that (2℃) would also enhance the rate of discoloration although decay was inhibited. Measurement of respiration and ethylene production confirmed that lichi fruit is nonclimacteric fruit.
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