|Title:||荔枝採後保鮮技術||Other Titles:||Litchi Postharvest Handling||Authors:||梁佑慎
|Keywords:||失水;酵素性褐變;預冷處理;包裝處理;焦亞硫酸鈉;water loss;Enzymatic browning;precooling;package;Sodium metabisulfite||Issue Date:||Dec-2012||Publisher:||農業試驗所鳳山分所||Related Publication(s):||農業試驗所特刊第171號||Start page/Pages:||51-66||Source:||臺灣荔枝產業佈局研討會專刊||Conference:||臺灣荔枝產業佈局研討會
Proceedings of the Symposium on Litchi Industry Development in Taiwan
There are short storage life and shift life because the litchi fruit swiftly browned after harvest. During litchi postharvest process, there are three key problems that have to overcome: 1.prevente pericarp browning, 2. avoid fruit decay that microbe caused, 3. maintain fruit flavor and taste. There are a lot of factors caused the litchi fruit speedily browning, including water loss, enzymatic browning, ethylene, microbe infect, chilling injury, senescence, and mechanical damage. At present, these researches reposted that techniques of low temperature storage, ice water hydrocooling , acidification, chemical dipping were effective to postpone litchi fruit storage life and maintain fruit quality. Hydrocooling and low temperature storage reduced the respiration rate and ethylene production. The acidification and chemical
dipping treatment restrained the activity of browning enzyme, prevented the anthocyanin degraded and microbe infected. The package technique lead to reduced water loss form fruit, avoided mechanical damage, and maintain fruit quality. The litchi fruit was utilized suitable postharvest handling after harvested, it would maintained for 30-60 days of storage life. By the integration of the different postharvest techniques to deal with litchi fruit and look forward to creation of more effective preservation of litchi postharvest technology in the future.
|Appears in Collections:||熱帶果樹系|
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