Study on the Fruit Temperature,Quality,Carbon Dioxide and Ethylene Evolution of Litchi Subjected to Ambient Ice-added Transportation in Foam Box
Chen Hongguo
Peng Yonghong
Abstract：The improved transportation technology,i.e.with ice added in sealed foam boxes,has been widely accepted and used in the internal markets in China.The Huazhi litchi variety was used as material and treated with various ice-added per centages [ice/(ice+fruit)×l00%] and precooling;the changes of the fruit temperature,quality and some physiological aspects were studied.Results showed that the fruit temperature of both control and precooling treatment reached 33℃ within 72 h after treatment,which was higher than room temperature. Temperature of the fruit with an ice-added percentage of 50% reached a minimum of 6℃,but raised to 27℃ in 72h after treatment,which was lower than room temperature.The fruit TSS,healthy fruit percentage,fruit moisture loss,POD activity and the dynamic changes of 02,CO2,and C2H4 were also studied.It was concluded that scientific and reasonable ice-added percentage should fully take into consideration transportation distance and climate conditions so that the highest efficiency could be achieved.
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Publication Date：2001-01-01
Online Publishing Date：2025-08-15(First online date of this platform, not the publication date of the document)
Pages：5( 155-159 )