Food and Fermentation Industries >

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

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

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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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

Cite this article

LIU Xiangling , LUO Zheng , DAI Fanwei , WU Dan , CHEN Minhui , CHEN Feiping , CHEN Yulong , XU Yujuan , GU Qingqing . Analysis of different pre-cooling methods on litchi quality changes in e-commerce logistics[J]. Food and Fermentation Industries, 2025 , 51(22) : 272 -279 . DOI: 10.13995/j.cnki.11-1802/ts.042036

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