水蜜桃保鲜技术的研究与应用  

Research and application on flesh-keeping technology of honey peach

作　　者：倪晔[1] 丁卓平[1] 刘振华[1] 

机构地区：[1]上海海洋大学食品学院,上海200090

出　　处：《食品科技》2009年第4期60-62,共3页Food Science and Technology

基　　金：上海市重点学科建设项目(T1102)。

摘　　要：目的:研究不同处理对水蜜桃生理生化变化的影响,探索适宜的处理方法,为水蜜桃贮藏提供新的途径。方法:1-MCP处理、辛酸处理、植酸处理贮藏水蜜桃,进行失质量率、硬度、多酚、多酚氧化酶、总酸等生理生化指标的分析测定。结果:在室温20℃的情况下,与不进行任何处理贮藏的水蜜桃相比,经过处理能延缓水蜜桃的硬度、多酚、总酸的下降速度,抑制失质量率和多酚氧化酶活性的增加,有利于水蜜桃的保鲜。结论:1-MCP处理、辛酸处理、植酸处理均能有效提高水蜜桃的保鲜效果和贮藏时间,其中植酸呈现出最好的保鲜效果,1-MCP处理抑制多酚氧化酶作用显著。Objective： This research has been conducted to study effects of different treatment storage on various indexes of physiologic and biochemical of honey peach and explore the optimal treatment methods. New ways for the storage of honey peach is to be provided. Method： The effects of 1-MCP treatment storage, caprylic acid treatment storage and phytic acid treatment storage on various indexes of physiologic and biochemical of honey peach, such as water loss rate, fruit firmness,polyphenol, polyphenol oxidase, titratable acid were studied. Result： The results showed that compared with the non-treatment storage, treatments can delay the decrease of fruit firmness, polyphenol, titratable acid, inhibit the increase of water loss rate and polyphenol oxidanse activity, keep the honey peach fresh. Conclusion： The experiment proved that the three treatments can availably increase the storage effect and storage time of honey peach, phytic acid treatment is the best and 1-MCP treatment is distinct to inhibit polyphenol oxidanse activity.

关 键 词：水蜜桃 1-MCP 辛酸 植酸 

分 类 号：TS205[轻工技术与工程—食品科学]