CAJ | 학술논문

以“桂味”荔枝果实为试验材料,研究了使用开孔率为0%、2.25%、9%、20.25%的包装箱和无包装的情况下荔枝果实的质量损失、果皮褐变、果肉可溶性固形物含量(TSS)和果皮通透性的影响.结果表明:开孔率为2.25%包装箱的质量损失最小,仅为2.829%,无包装情况下质量损失最大为10.494%;开孔率为2.25%包装箱的荔枝果皮褐变指数较小,而无包装情况下果皮的褐变面积几乎达到了100%;开孔率为2.25%包装箱的好果率最高达到77.181%,开孔率为0%和9%的好果率也都达到60%以上;开孔率为2.25%和9%的果皮通透性都较低,分别为33.39%、31.61%,果皮生理机能保持良好;各种开孔率情况下的可溶性固形物含量相差不大,均在12%左右,无包装荔枝果肉可溶性固形物含量最高达到13%.
이“계미”려지과실위시험재료,연구료사용개공솔위0%、2.25%、9%、20.25%적포장상화무포장적정황하려지과실적질량손실、과피갈변、과육가용성고형물함량(TSS)화과피통투성적영향.결과표명:개공솔위2.25%포장상적질량손실최소,부위2.829%,무포장정황하질량손실최대위10.494%;개공솔위2.25%포장상적려지과피갈변지수교소,이무포장정황하과피적갈변면적궤호체도료100%;개공솔위2.25%포장상적호과솔최고체도77.181%,개공솔위0%화9%적호과솔야도체도60%이상;개공솔위2.25%화9%적과피통투성도교저,분별위33.39%、31.61%,과피생리궤능보지량호;각충개공솔정황하적가용성고형물함량상차불대,균재12%좌우,무포장려지과육가용성고형물함량최고체도13%.
@@@@Making ‘guiwei’litchi of 8 ~ 9 ripe fruit as test materials, the parameters(loss rate, browning in-dex, total soluble solid, leakage rate) were test about the different opening rate (0%, 2.25%, 9%, 20.25% ) of the cases and not packing. The test results showed that: Weight loss rate is minimum, only 2.829%,when opening rate is 2.25% of the packing case, unpacked is the most serious about 10.494%; Browning index is small of 2.25% opening rate cases, but unpacked condition of the browning area reached almost 100%; Rate of intact fruit has reached 77.181% when opening rate is 2.25% of the packing case, 0% and 9% opening rate cases have reached above 60%; Leakage rate are low about 33.39% and 31.61% when opening rate are 2.25%and 9%, to maintain good skin physiological function; Total soluble solid are not quite differ of all kinds of opening rate ,about12% or so, litchi fruit of not packaging processing is highest that reached 13%.