CAJ | 학술논문

为掌握不同保鲜运输方式对荔枝果实品质的影响，该文以“妃子笑”荔枝果实为试验材料，采用果蔬保鲜运输试验平台对泡沫箱加冰、冷藏和气调3种运输方式进行了试验，分析不同运输方式对荔枝果实主要品质指标的影响。结果表明：荔枝果实运输时间在1 d内，泡沫箱加冰、冷藏和气调3种保鲜运输方式的荔枝果实品质无显著性差异（p＞0.05）；随着运输时间的延长，冷藏和气调2种保鲜运输方式可有效延缓荔枝果实品质的下降；运输4 d后，与泡沫箱加冰和冷藏运输方式相比，气调运输方式可以显著（p＜0.05）抑制荔枝果肉硬度、可溶性固形物含量、果皮相对电导率、货架期品质等指标的下降；就保持荔枝运输中果实品质而言，1 d内的荔枝运输可以选择以上3种保鲜运输方式中的任何1种，2～4 d的荔枝运输可以选择冷藏运输或气调运输，4 d以上的荔枝运输选择气调运输方式为宜。该研究结果可为荔枝果实保鲜运输方式选择提供参考。
위장악불동보선운수방식대려지과실품질적영향，해문이“비자소”려지과실위시험재료，채용과소보선운수시험평태대포말상가빙、랭장화기조3충운수방식진행료시험，분석불동운수방식대려지과실주요품질지표적영향。결과표명：려지과실운수시간재1 d내，포말상가빙、랭장화기조3충보선운수방식적려지과실품질무현저성차이（p＞0.05）；수착운수시간적연장，랭장화기조2충보선운수방식가유효연완려지과실품질적하강；운수4 d후，여포말상가빙화랭장운수방식상비，기조운수방식가이현저（p＜0.05）억제려지과육경도、가용성고형물함량、과피상대전도솔、화가기품질등지표적하강；취보지려지운수중과실품질이언，1 d내적려지운수가이선택이상3충보선운수방식중적임하1충，2～4 d적려지운수가이선택랭장운수혹기조운수，4 d이상적려지운수선택기조운수방식위의。해연구결과가위려지과실보선운수방식선택제공삼고。
Litchi is special fruit in China. It is important and difficult to keep fresh for litchi during transportation after harvest because it matures in hot seasons and will deteriorate rapidly while stored and transported in normal atmospheric temperature. Foam box with ice, refrigeration, and controlled atmosphere are three main fresh-keeping transportation modes for litchi at present. In order to obtain the effects of different fresh-keeping transportation modes on the quality of litchi fruit, the experiments of these three fresh-keeping transportation modes for “Feizixiao” litchi were carried out based on fresh-keeping transportation platform for fruits and vegetables. The developed fresh-keeping transportation platform can adjust temperature, relative humidity and oxygen volume fraction automatically and intelligently according to initial parameters setting and real time feedback from container to create a suitable fresh-keeping environment for litchi. The main processing of the three experiments is conducted as follows. For the experiment of ice-added transportation in foam box, litchi was packaged with polyethylene bags and then put into foam boxes with appropriate crushed ice (mass proportion of ice to fruit was about 0.30) to maintain low temperature. While for the refrigerated transportation experiment, litchi was packaged with perforated polyethylene bags (aperture ratio was 5%) and then put into plastic baskets, keeping the container environment temperature of 3-5℃ and relative humidity of 90%-95%. The package type of the controlled atmosphere transportation experiment was the same as that of the refrigerated transportation experiment and the two experiments were at the same temperature and relative humidity in container, but the oxygen volume fraction should be set to 3%-5%. On this basis, the foam boxes or plastic baskets with packaged litchi were fixed on the vibration device workbench located in the container of fresh-keeping transportation platform, and set the vibration acceleration of 0.25g (gravitational acceleration) corresponding to the vibration level of 70-80 km/h running on highway. The main fresh-keeping quality parameters of litchi were tested per 24 hours, mainly including mass loss rate, good fruit rate, browning index, total soluble solide content, titrable acidity, firmness of pulp, relative conductivity of pericarp and shelf life quality. Results indicated that the effects of three fresh-keeping transportation modes on the quality of litchi within 1 day of transportation time had no significant difference (p>0.05). However, the refrigerated transportation and controlled atmosphere transportation could effectively delay the quality decline of litchi along with the extension of the transportation time. The controlled atmosphere transportation could significantly delay the decline of pulp firmness, total soluble solids content, pericarp relative conductivity and shelf life quality (p<0.05) after 4 days of transportation compared with the other two transportation modes. It could be concluded that the three transportation modes were all suitable for the litchi quality keeping within 1 day of transportation period; and the refrigerated or controlled atmosphere transportation would be better for the litchi transportation lasting for 2-4 days; however, the controlled atmosphere transportation mode would be the most appropriate selection for the litchi transportation for more than 4 days. The research can provide a reference for the selection of fresh-keeping transportation mode for litchi fruit.