中途加温和延期贮藏对“白凤2号”桃冷藏效果的影响  

The Effects of Intermittent Warming and Delayed Storage on the Cold Storage of Peach "Baifeng 2"

作　　者：邵兴锋[1] 屠康[1] 赵艺泽[1] 陈莉[1] 赵立[1] 

机构地区：[1]南京农业大学食品科技学院,南京210095

出　　处：《吉林农业大学学报》2006年第1期98-102,共5页Journal of Jilin Agricultural University

基　　金：江苏省自然科学基金资助项目(BK2001409);中国希腊政府间科技合作项目

摘　　要：以“白凤2号”桃为试材,研究中途加温和延期贮藏2种处理方式对桃冷藏效果的影响。结果表明:0℃连续冷藏30 d的桃易受冷害,后熟3 d后硬度为38.36 N/cm2,不能正常软化成熟,果肉质地干化、出汁率为21.89%,无桃果实应有的风味;中途加温处理避免了桃的冷害和絮败的发生,果实能正常后熟软化、硬度为3.27 N/cm2,出汁率高达49.92%,有浓郁的桃风味,保持了较高的商品价值;延期贮藏的桃果实果肉质地较软,后熟3 d后硬度仅为2.0 N/cm2,果肉出汁率降低至28.54%,风味变差,果肉呈现出明显的絮状,商品价值较低。试验还发现,冷害并不使“白凤2号”桃果肉发生褐变。This research was to study the effects of two treatments： intermittent wanning （IW） and delayed storage （DS） on the cold storage of peach ＂Baifeng 2＂. Chilling injury （CI） symptoms develop during the ripening after 30 days storage at 0℃ indicated by dry and mealy texture, ＂off flavors＂, and fail to ripen properly, the hardness of the peach is 38.36 N/cm^2 and the extractable juice is 21.89%. Intermittent warming can prevent the disorder of CI, the hardness is 3.27 N/cm^2 and the content of juice is 49.92%. Although delayed storagecan can soften the peach, the peach also develops the disorder of CI symptoms such as dry and mealy flesh texture, less flavors, the hardness is 2.0 N/cm^2 and the content of juice is 28.54%. The research also shows that peach ＂Beifeng 2＂ does not show flesh browning （FB） after the chilling injury.

关 键 词：桃 中途加温 延期贮藏 冷害 絮败 

分 类 号：S379.2[农业科学—农产品加工] S662.1[农业科学—农艺学]