【摘要】 近几年来,我们探讨了不同的贮藏温度、化学防腐剂、气体组分、包装容器及包装方法对不同品种龙眼果实的防腐保鲜效果。结果表明:龙眼品种间的耐贮性有很大差异,按耐贮性排列:泉州本>乌龙岭>普明庵>福眼>赤壳>水涨;最佳的保鲜贮藏温度为3～4℃;仲丁胺、仲丁胺+赤霉素、多菌灵、甲基托布津、苯甲酸、特克多、FISB-1和FISB-2等不同化学防腐剂对泉州本的防腐效果,以FISB-1和FISB-2防腐效果最佳,贮藏40天,好果率分别为95.0％和95.2％,其他防腐剂处理的好果率为80.7％～86.5％;气调贮藏,CO₂为4％～6％,O₂为6％～8％的气体组分可延长贮藏寿命,降低龙眼果实自身损耗;包装容器以塑料周转箱套薄膜袋气调贮藏效果最佳。更多还原

【Abstract】 The effects of temperature,chemical preservative, gas component, package and packing method on the storability of longan fruits were investigated.The results showed that the differences in storability of fruits among longan varieties were marked, and the order of the storability was Quan-zhcuben>Wulonghing>Pumingan>Fuyan>Chike>Shuizhang. The optimum temperature of storage for longan fruits was 3-4C. The effects of different preservatives on storage of longan fruits were compared. When FISB-1 and FISB-2 were applied, the longan fruits could be stored up to 40 days with normal colour, quality and flavour, and the percentage of good fruits attained 95% and 95.2%, respectively. The percentage of good fruits varied between 80,7%-86.5% with other preservatives, i. e. Secon-dary-buthyl-amids, Secondary-buthyl-amide + GA3, Bavistin, Thiophanate-methyl, Benzoic acid and Tecto (Thiabendazole, TBZ). The best result was obtained when longan fruits were stored in the package covered With polyathylene film under controlled atmosphcre. When O2 content was kept at 6%-8% and CO2 4%-6%, the storage life of fruits was prolonged and the fruit loss was reduced.更多还原