Abstract
The work aims to study the effects of vibration intensity and storage conditions on the quality of different varieties of litchi. "Feizixiao" and "Hei aging were subject to random vibration tests (0.40g, 0.54g, 0.70g), and the storage conditions were set at room temperature and low temperature and high humidity (4 ℃ and 90% relative humidity), and then the quality changes of fruit after vibration were monitored. Firstly, vibration accelerated the quality decline of litchi. Compared with the control group, for the litchi after vibration, the browning change was serious, the flesh hardness and VC content were lower and the weight loss rate and respiratory intensity were higher. Secondly, the vibration level had a significant effect on the quality of litchi. The higher the vibration level, the more serious the browning phenomenon, the lower the hardness and VC content, and the higher the weight loss rate. Thirdly, storage condition was an important factor affecting the quality of litchi. Low temperature and high humidity storage can effectively inhibit the browning and metabolism of litchi and prolong the shelf life. Finally, the characteristics and quality changes of different varieties of litchi were different. "Feizixi ed better vibration resistance, lower browning degree, and better mechanical and physiological properties. Vibration can accelerate the browning and quality change of litchi, transport and storage conditions have great effect on the quality of litchi, and the characteristics and vibration resistance of different litchi varieties are different. The above factors should be considered in the process of logistics transportation, and corresponding measures should be taken to reduce the postharvest loss.
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WANG Lijun, HU Junxing, SONG Haiyan, ZHOU Hao.
Investigation on Postharvest Quality Changes of Litchi[J]. Packaging Engineering. 2025(7): 107-114 https://doi.org/10.19554/j.cnki.1001-3563.2025.07.013
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