热水预处理对中华寿桃采后品质的影响  

Effect of Hot Water Treatment on Post Harvest Quality of Zhonghuashoutao Peach

作　　者：陆振中[1] 徐莉 王庆国[1] 

机构地区：[1]山东农业大学食品科学与工程学院 [2]山东省果蔬食用安全工程技术研究中心,山东济南251400

出　　处：《食品与发酵工业》2009年第7期183-188,共6页Food and Fermentation Industries

基　　金：国家"十一五"科技支撑项目"农产品贮藏期间的冷害控制技术"资助(2006BAD22B05-06)

摘　　要：研究了热水预处理对中华寿桃采后品质变化的影响。结果表明:适宜的热水预处理可以较好地抑制中华寿桃低温贮藏中,冷害导致的果肉褐变和组织绵化,对于保持桃子口味和贮藏后期果实的硬度、酸度也有较好效果。这种处理还具有延缓丙二醛含量的增加、保持总酚含量的良好作用。桃子果肉冷害褐变与多酚氧化酶活性的变化相关,热水预处理延缓了该酶活性的上升,降低了其峰值。冷害后果肉褐变越严重,总酚含量降低越多。热水预处理过度会降低其抑制果肉褐变的效果甚至加重褐变。The effects of hot water treatment on post harvest quality of zhonghuashoutao peach were studied. The results showed that proper hot water treatment could inhibit flesh browning and keep the firmness, titratable acid and taste of peach. Furthermore, this treatment delayed the increase of MDA and retained the contents of total phenols. Flesh browning was related to the increase of PPO. The hot water treatment slowed the increasing of PPO activity. The more browning, the more decreased of total phenol content. However, too much hot water treatment decreased the efficacy of browning inhibition and may even increase the browning speed.

关 键 词：中华寿桃 热水 采后 品质 

分 类 号：S662.1[农业科学—果树学]