关键词: 龙眼, 果实, 结冰点, 冰温贮藏, SO₂ 缓释剂

Abstract: The freezing point of longan fruits and its affecting factors were determined in four cultivars. The effects of ice temperature ( - 1℃) storage and normal low temperature (3℃) storage and different dosage of SO₂ Releaser on fruit quality were investigated in this paper. The results showed that the freezing points of four cultivars fruits ranged from - 2.04℃ to - 3.49℃, therefore, the suitable ice temperature for the storage of longan fruits was recommended as - 1℃, considering the fluctuation of temperature in practical storage room. There was an obviously negative relationship between the freezing points and TSS content. However, no significant relationship was found between the freezing points and single fruit mass. The pericarp of longan fruits in - 1℃ browned more rapidly than that in 3℃ due to chilling injury, however, the flavor of pulp was as normal as in 3℃. The fruits treated with 0.4% dosage of SO₂ Releaser maintained a higher rate of good fruits and a lower SO₂ residue, compared to the lower rate of good fruits with 0.2% dosage of SO₂ Releaser
and a higher SO₂ residue with 0.6% dosage of SO₂ Releaser.

Key words: Longan, Fruit, Freezing point, Ice temperature storage, SO₂ Releaser