CAJ | 학술논문

开展了水东、妃子笑、桂味、糯米糍、水晶球、怀枝等不同荔枝品种果肉的速冻冻藏特性研究，结果表明，水东、妃子笑、桂味、糯米糍是比较适合加工速冻荔枝的品种；而怀枝由于果肉较细软，取肉难度较大，而且解冻后汁液容易流失，不适宜加工速冻荔枝果肉；-60℃冻藏条件有利于速冻荔枝果肉的长期保存。
개전료수동、비자소、계미、나미자、수정구、부지등불동려지품충과육적속동동장특성연구，결과표명，수동、비자소、계미、나미자시비교괄합가공속동려지적품충；이부지유우과육교세연，취육난도교대，이차해동후즙액용역류실，불괄의가공속동려지과육；-60℃동장조건유리우속동려지과육적장기보존。
In this article, frozen storage characteristics of fruit flesh were studied on six litchi (Litchi chinensis Sonn. ) varities, including Shuidong, Feizixiao, Guiwei, Nuomici, crystal ball and Huai - chi. Results showed that Shuidong, Feizixiao, Guiwei, and Nuomici were more suitable for quick fro- zen processing except Huai - chi, of which fruit flesh was soft and difficult to separate and juice would lose easily when frozen flesh thawed. - 60℃ is beneficial to long - term preservation of frozen litchi flesh.