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作者根据多年荔枝保鲜中小批量试验的结果,总结出荔枝保鲜的新方法。在低温、高湿、气调的贮藏环境下,不用药物防腐可使荔枝保鲜40天,商品率达97.23%。并从解剖果皮形态结构入手,应用显微技术探明荔枝果皮结构特殊,果皮龟裂片突起部位有长管细胞与海绵层中的输导组织连接,与皮孔相通,而该部位极易失水褐变。所以一般果实褐变始于果皮突起部分。
Based on the results of many years of small and medium-sized litchi preservation experiment, the author summed up a new method of litchi preservation. In low temperature, high humidity, atmosphere of the storage environment, without drug preservatives can make litchi fresh 40 days, the rate of 97.23% of goods. And from anatomizing the morphological structure of the peel, using microscopic techniques to identify the peel litchi peculiar structure of pecans lobes prominence of the long tube cells and the connective tissue in the sponge layer connected with the skin hole, and the site is extremely vulnerable to loss Water browning. So the general fruit browning began in the peel protruding part.