不同贮藏条件对冻干荔枝色泽的影响

以冷冻干燥后的怀枝荔枝干为研究对象,对不同贮藏条件下(光照、氧气、温度、湿度)冻干荔枝果肉的色泽变化进行了研究。结果表明,影响冻干荔枝色泽变化的主要因素为贮藏温度、表面湿度及氧气。密封贮藏的冻干荔枝在37℃下保存两周后,出现褐变及萎缩变形现象,而在有氧气(空气中)及相对湿度65%～70%的情况下,色泽变化更加明显。同样包装的冻干荔枝果肉在低温(4℃)及密封情况下,贮藏90d仍能较好地保持原有色泽基本不变,25℃贮藏两个月的冻干荔枝出现明显的变色现象。低温及干燥环境是保持冻干荔枝色泽的理想条件。

Effect of different storage conditions on freeze-dried litchi pulp color

The Freeze-dried Litchi of HuaiZhi was used to study the change of color in different storage conditions. The results showed that the main factors affecting color change to freeze-dried litchi was the storage temperature,surface humidity and oxygen concentration. The freeze-dried Litchi stored in a sealed container at 37℃ occurred browning and shrinking after two weeks. The situation became worse when the freeze-dried Litchi stored in a opened container at 37℃,relative humidity 65%～70%. But the other groups stored in low-temperature(4℃) and sealed container for 90d maintained the original color and crispness. But the color of freeze-dried Litchi stored in a sealed container at 25℃ had significant change. The environment of low temperature and low humidity was the ideal storage conditions for protecting the color of freeze-dried Litchi.