CAJ | 학술논문

以荔枝果实为材料，设置多个加冰比例［冰/(冰+果)×100%］与急预冷5℃等处理，7.5 kg和1.5 kg包装，对果实温度、品质以及某些生理指标进行测定。结果表明：室温下72 h后，对照与急降温预冷5℃处理的果实温度相近，达33℃左右，均高于室温，7.5 kg和1.5 kg包装没有区别。加冰处理使果实温度先下降，后回升；加冰越多，果实品质保持越好，好果率越高，果实失重越少，细胞膜保持越完整。综合考虑经济效益及可行性后我们建议：省际间荔枝的运输以小包装、加冰比例在20%～30%较适宜。
이려지과실위재료，설치다개가빙비례［빙/(빙+과)×100%］여급예랭5℃등처리，7.5 kg화1.5 kg포장，대과실온도、품질이급모사생리지표진행측정。결과표명：실온하72 h후，대조여급강온예랭5℃처리적과실온도상근，체33℃좌우，균고우실온，7.5 kg화1.5 kg포장몰유구별。가빙처리사과실온도선하강，후회승；가빙월다，과실품질보지월호，호과솔월고，과실실중월소，세포막보지월완정。종합고필경제효익급가행성후아문건의：성제간려지적운수이소포장、가빙비례재20%～30%교괄의。
Using lychee as materials and designing various ice-adding percentages (［ice/(ice + fruit)］×100%) and rapid-freezing treatment,package with 7.5kg and 1.5kg,the timely changes of fruit temperature,quality and some physiological indexes were measured. The result showed that fruit temperature of the control as well as the rapid-freezing treatment all reached at about 33℃ 72 hours later,which was higher than room temperature,there are no difference between 7.5kg and 1.5kg.Fruit temperature, with 50% ice addition, reached at the lowest temperature 6℃,then raised to 27℃ 72 hours later,which was lower than room temperature.With more ice added,fruit temperature was maintained lower and quality was maintained better, good fruit percentage was higher,fruit mass loss was less,cell membrane kept more integrate.While taken economic factors into consideration,ice adding percentage of 20%～30% and package with 1.5kg were recommended for commercial practice.