热处理对桃品质及呼吸强度的影响  

Effects of Heat Treatment on Quality and Respiratory Intensity of Peach

作　　者：李翔宇[1] 安力[1] 赵元寿[1] 刘柱芬[1] 侯琪[1] 王鹤娉[1] 黄锐[1] 

机构地区：[1]甘肃农业大学农学院,兰州730070

出　　处：《保鲜与加工》2007年第4期30-32,共3页Storage and Process

摘　　要：为探讨热处理对桃果实在贮藏过程中生理变化的影响,对经热处理的桃与清水浸泡的桃(ck)的发病率、呼吸强度和品质变化进行试验。试验结果表明,经45℃、40℃热水浸泡处理1min的桃果实贮藏效果与对照和其他两种处理结果比较效果显著。经生理分析可知,热处理对桃果实硬度影响较小,对维生素C含量有一定影响。In order to research the physiology changes influence in peach storage processing after the heat treatment, the incidence of disease, respiratory intensity and physiological change of both heat treatment peach and ck peach were measured in this experiment. The result indicated that the effect of the treatments of 45 ℃ watersoak and 40 ℃ water-soak were much better for the quality of peach in storage than ck and two other treatments. There were paltry and a fixed influence on the degree of hardness and the content of vitamin C of peach by utilizing heat treatment respectively, showed by physiological analyzing.

关 键 词：桃 品质 呼吸强度 热处理 

分 类 号：S662.1[农业科学—果树学]