郭嘉明,陈劲,魏鑫钰,吴旭东,曹永峰,吕恩利.陈列柜摆放位置对荔枝货架期品质的影响[J].包装工程,2020,41(15):1-7.
GUO Jia-ming,CHEN Jing,WEI Xin-yu,WU Xu-dong,CAO Yong-feng,LYU En-li.Effects of Display Position of the Cabinet on Quality of Litchi in Shelf Life[J].Packaging Engineering,2020,41(15):1-7. |
| 陈列柜摆放位置对荔枝货架期品质的影响 |
| Effects of Display Position of the Cabinet on Quality of Litchi in Shelf Life |
| 投稿时间：2020-02-13 修订日期：2020-08-10 |
| DOI：10.19554/j.cnki.1001-3563.2020.15.001 |
| 中文关键词: 荔枝 保鲜 货架 摆放位置 品质 |
| 英文关键词: litchi preservation shelf position quality |
| 基金项目:国家重点研发计划子任务（2018YFD0401305-2）；广东省2019年省级农业科技创新及推广项目（2019KJ101）；农产品保鲜物流共性关键技术研发创新团队项目（2019KJ145）；广东省重点领域研发计划 （2019B020225001)；国家自然科学基金（31901736，31971806） |
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| 中文摘要: |
| 目的 研究不同销售方式及摆放位置对货架期荔枝果实品质变化的影响，为荔枝果实货架期保鲜和销售货架设计提供一定的参考。方法 在敞开式陈列柜和常温货架上，以盒装的“怀枝”荔枝果实为实验材料，开展荔枝果实贮藏试验，研究货架期72 h内荔枝果实分别放置在冷藏陈列柜不同位置和常温货架上品质的变化情况。结果 在货架期内，冷藏陈列柜第4层和常温货架贮藏荔枝的果实褐变指数高于其他陈列位置，好果率低于其他陈列位置；冷藏陈列柜第4层的荔枝果实质量损失率的上升速率最快，72 h后上升至11.01%，其果皮色差a*值最小；第3层荔枝果实的质量损失率上升得最缓慢，其果皮色差a*值最大；常温货架荔枝的果皮色差L*值最大，其果肉的可溶性固形物含量和硬度最低；不同销售方式及摆放位置对荔枝果肉可滴定酸含量的变化影响不显著。结论 在冷藏陈列柜中、上部摆放位置贮藏能相对更好地保证荔枝果实的销售品质，冷藏陈列柜的结构优化及其对温湿度场分布特性的影响将会是今后的研究方向。 |
| 英文摘要: |
| The work aims to investigate the effects of different selling modes and positions on the quality of litchi (Litchi Chinensis Sonn.) during the shelf life, so as to provide some reference for litchi shelf-life preservation and design of shelf. The "Huaizhi" Litchi with plastic packaging box on the refrigerated display cabinet and the room temperature shelf was used as the experimental material to carry out the litchi fruit storage test to study the quality changes of litchi fruit at different positions of refrigerated display cabinet and on the room temperature shelf within 72 hours during the shelf life. The results showed that, during the shelf life, the browning index of litchi on the fourth layer of refrigerated display cabinet and on the room temperature shelf was higher than that on other display positions, and the marketable fruit rate was lower than that on other display positions. The weight loss rate of litchi on the fourth layer of refrigerated cabinet rose the fastest, reaching 11.01% after 72 hours, while the color index a* value of the litchi pericarp was the lowest. The weight loss rate of litchi on the third layer of refrigerated display cabinet rose the most slowly, and the color index a* value of the litchi pericarp was the largest. The color index L* value of litchi on the room temperature shelf was the largest, and the TSS content and hardness of litchi pulp were the lowest. Different selling modes and display positions had no significant effects on the changes of TA content of litchi pulp. The middle and upper positions of refrigerated display cabinet can better ensure the sales quality of litchi fruit. The structure optimization of refrigerated display cabinet and its influence on the distribution characteristics of temperature and humidity field will be the future research directions. |
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