食品与发酵工业 >

2025 , Vol. 51 >Issue 22: 272 - 279

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.042036

研究报告

不同预冷方式对电商物流贮运荔枝品质的影响

  • 刘湘铃 ,
  • 罗政 ,
  • 戴凡炜 ,
  • 吴丹 ,
  • 陈敏惠 ,
  • 陈飞平 ,
  • 陈于陇 ,
  • 徐玉娟 ,
  • 辜青青
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  • 1(江西农业大学 农学院,江西 南昌,330045)
    2(广东省农业科学院 蚕业与农产品加工研究所,农业农村部功能食品重点实验室,广东省农产品加工重点实验室,广东 广州,510610)
    3(岭南现代农业科学与技术广东省实验室河源分中心,广东 河源,517000)
第一作者:硕士研究生(辜青青教授和徐玉娟研究员为共同通信作者,E-mail:qingqinggu2006@126.com;xyj6510@126.com)

收稿日期: 2025-01-03

  修回日期: 2025-04-02

  网络出版日期: 2025-12-15

基金资助

广东省区域创新能力与支撑保障体系建设专项(2023B0202090005,2023B0202090004);广州市重点研发计划项目(2023B01J2001)

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Analysis of different pre-cooling methods on litchi quality changes in e-commerce logistics

  • LIU Xiangling ,
  • LUO Zheng ,
  • DAI Fanwei ,
  • WU Dan ,
  • CHEN Minhui ,
  • CHEN Feiping ,
  • CHEN Yulong ,
  • XU Yujuan ,
  • GU Qingqing
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  • 1(College of Agriculture, Jiangxi Agricultural University, Nanchang 330045, China)
    2(Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China)
    3(Heyuan Branch, Guangdong Laboratory for Lingnan Modern Agriculture, Heyuan 517000, China)

Received date: 2025-01-03

  Revised date: 2025-04-02

  Online published: 2025-12-15

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摘要

荔枝采后极易腐烂褐变,限制了电商物流贮运过程的品质。预冷环节对荔枝保鲜尤为重要,压差预冷是近年来新兴的一种预冷方式。该研究拟针对荔枝电商物流销售模式,考察不同预冷方式对荔枝保鲜效果的影响,以广东主栽荔枝品种‘桂味’及‘玉荷包’为试验材料,分别进行冰水预冷和压差预冷处理,并测定常温贮藏下荔枝果实的各项指标。结果表明,相较于冰水预冷,压差预冷显著降低了荔枝的呼吸速率、腐烂率及褐变指数,抑制了果皮多酚氧化酶、过氧化物酶活性以及丙二醛积累,同时减缓了果肉可溶性固形物的下降,但对‘桂味’和‘玉荷包’品质的影响有所不同,因此,压差预冷对电商物流贮运荔枝品质有改善效果,但在不同品种间存在一定差异。

关键词： 荔枝; 品质; 压差预冷; 冰水预冷; 电商物流

本文引用格式

刘湘铃 , 罗政 , 戴凡炜 , 吴丹 , 陈敏惠 , 陈飞平 , 陈于陇 , 徐玉娟 , 辜青青 . 不同预冷方式对电商物流贮运荔枝品质的影响[J]. 食品与发酵工业, 2025 , 51(22) : 272 -279 . DOI: 10.13995/j.cnki.11-1802/ts.042036

Abstract

Litchi is extremely easy to rot and brown after harvest, limiting the quality of the e-commerce logistics storage and transportation process.Pre-cooling is especially important for litchi, and differential pressure pre-cooling has emerged as a pre-cooling method in recent years.This study intended to investigate the effects of different pre-cooling methods on the freshness preservation effect of litchi for the litchi e-commerce logistics sales mode.The main litchi varieties ‘Guiwei’ and ‘Yuhebao’ in Guangdong were used as the test materials, which were pre-cooled by iced water and differential pressure pre-cooling.Indicators of lychee fruit stored at ambient temperature were determined.Results showed that compared with ice-water pre-cooling, differential pressure pre-cooling significantly reduced the respiration rate, the decay rate and the browning index of litchi, inhibited the activities of polyphenol oxidase and polyphenol oxidase as well as the malondialdehyde accumulation, and at the same time slowed down the decline of flesh soluble solids, but there are some differences between ‘Guiwei’ and ‘Yuhebao’.The results of the study provide a theoretical basis for the maintenance of the quality of litchi stored and transported by e-logistics.

Key words： litchi; quality; differential pressure pre-cooling; ice-water pre-cooling; e-commerce logistics

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