(25±1)℃下三阶段减压贮藏对水蜜桃保鲜效果的影响  

Effect of three-stage hypobaric storage on keeping fresh of honey peach under(25±1)℃

作　　者：李文香[1] 肖伟[1] 王成荣[1] 张永翠[1] 张慜[2] 

机构地区：[1]莱阳农学院食品学院,青岛266109 [2]江南大学食品学院,无锡214036

出　　处：《食品科技》2007年第8期232-236,共5页Food Science and Technology

基　　金：江苏省科技攻关项目(BE2003349)。

摘　　要：在(25±1)℃条件下,以常压贮藏为对照,通过对水蜜桃好果率、失水率、呼吸强度、可溶性固形物、果实硬度、可溶性蛋白、Vc含量、可滴定酸、pH值、电导率及丙二醛(MDA)含量的分析测定,研究了三阶段减压贮藏对水蜜桃生理生化变化的影响。结果表明,三阶段减压贮藏比常压贮藏能明显抑制水蜜桃呼吸强度,延缓好果率、可溶性固形物、果实硬度、可溶性蛋白含量、VC含量及可滴定酸的下降速率,抑制pH、MDA含量和相对电导率的增加,并控制水蜜桃失水率在较理想范围内。三阶段减压贮藏能明显延缓水蜜桃的后熟进程,使水蜜桃的保鲜期达15d,为相同温度下常压贮藏的3倍。The effect of three-stage hypobaric storage on various indexes of physiologic and biochemical of Honey Peach, such as good fruit rate, water loss rate, respiratory intensity, soluble solids, fruit firmness, soluble protein, Vc, titratable acid, pH, MDA and relative electric conductivity were studied as compared with the atmosphere storage under （25±1）℃. The results showed that three-stage hypobadc storage condition can obviously inhibit the respiratory intensity, delay the decrease of good fruit rate, soluble solids, fruit firmness, soluble protein, Vc, titratable acid, inhibit the increase of pH, MDA and relative electric conductivity and control the water loss rate in a ideal range. It is concluded that three-stage hypobaric storage can obviously delay the ripening process of Honey Peach. It achieved the storage life of 15 days, which it was 3 times of atmosphere storage.

关 键 词：水蜜桃 三阶段减压贮藏 常压贮藏 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]