Hainan "Feizixiao"litchi was soaked in cold water,3 g/L sodium ascorbate solution,3 g/L citric acid solution,3 g/L sodium ascorbate+3 g/L citric acid solution,and dipped in ozonation of 0.7 mg/L respectively at 3 ℃.After draining water,they were packed in PVC moisture permeable bag with the thickness of 0.06 mm and PE fruit fresh-keeping bag with thickness of 0.025 mm.Then,each bag (5.0 kg) was stored in cold storage at (3±0.5) ℃ for 17 d.And the effects of different treatments on pericarp browning were detected.The results showed that,except the treatment of soaking sodium ascorbate in PE fresh-keeping bag was better than that of soaking in cold water in two kinds of bags,the peel browning of other treatments were higher than that of the control group.The possible reasons were related to factors such as concentration,application of cold water at 3 ℃,short soaking time and low storage temperature.The results also showed that PE fresh-keeping bags were better than PVC moisture-permeable fresh-keeping bags.Among them,3 ℃ 3 g/L sodium ascorbate solution combined with PE fresh-keeping bag packaging and 3 ℃ cold water soaking treatment combined with PE fresh-keeping bag packaging were the best.
SHI Shuyuan
,
DONG Chenghu
,
ZHANG Jianan
,
LU Xiaohui
,
CHEN Cunkun
. Effects of five soaking treatments combined with two kinds of packaging on"Feizixiao"litchi browing during cold storage[J]. Food and Fermentation Industries, 2020
, 46(22)
: 125
-128
.
DOI: 10.13995/j.cnki.11-1802/ts.024976
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