【摘要】 报道了植酸复配苯甲酸和柠檬酸对荔枝果实的保鲜效果。新鲜荔枝经复配植酸保鲜剂处理5～10min,3±1℃贮藏40d,根据果皮褐变、感官指标、腐烂程度和营养成分的变化评定保鲜效果。结果表明,复配植酸保鲜剂可使荔枝果实保鲜期达到40d左右,果肉品质、风味、果皮色泽保持良好。更多还原

【Abstract】 Fresh-keeping effect of mixed phytic acid fresh -keeping agent on litchi fruit was reported in this paper. Fresh litchi fruits were treated with mixed phytic acid fresh -keeping agent for 5 ~10min, followed by 3±1℃preservation for 40d. Base on litchi pericap browning, sensational indexes, rotten level and changes of nutrient ingredients during storage, fresh-keeping efficiency of the method was judged. The results showed litchi fruits could preserve for about 40d treated with mixed phytic acid fresh-keeping agent, was the quality and flavour of the litchi pulp, the color of litchi pericap maintains intact.更多还原