低温对“大团蜜露”水蜜桃保鲜效果的影响  

Effects of Different Low Temperatures on Fresh-keeping in "Datuanmilu" Peach

作　　者：周慧娟[1,2] 乔勇进[1,2] 王海宏[1] 方强[1] 张绍铃[2] 陈召亮[1] 

机构地区：[1]上海市农业科学院农产品保鲜加工研究中心,上海201106 [2]南京农业大学园艺学院,南京210095

出　　处：《制冷学报》2009年第5期41-44,共4页Journal of Refrigeration

基　　金：水蜜桃和枇杷采后贮藏保鲜技术研究(沪农科攻字(2007)第8-1号)项目资助~~

摘　　要："大团蜜露"是软溶质型水蜜桃的典型代表,其"营养丰富、风味甜美、口感丰润",但由于其特殊的生物生理特性,其贮藏保鲜一直是世界难题。研究选择0℃、2℃和4℃三个梯度温度处理,测定桃果实贮藏期间的失重率、呼吸速率、果肉色差、果肉硬度、可溶性固形物、酸、总糖、Vc、丙二醛含量等生理生化变化。结果表明:较4℃处理2℃与0℃都能够抑制贮藏期间可溶性固形物、可滴定酸、Vc含量的下降,维持果实的原有硬度和果肉色泽,降低呼吸速率和推迟呼吸高峰的出现,整个贮藏期间糖和失重率的变化较小。但综合考虑果实贮藏风味和冷害发生情况,2℃贮藏条件可做为"大团蜜露"的最适贮藏温度。＇Datuanmilu＇ is a kind of soft-pulp peach with abundant nutrition and sweet flavor but its storage and fresh-keeping is still difficult because of its particular biological and physical characteristics. In our study, changes in weightlessness rate, firmness, respiration rate, ascorbic acid, total soluble solids, total sugar content, titratable acidity and MDA content of ＇Datuanmilu＇ peaches were measured during storage at 0℃, 2℃ and 4℃, respectively. The results show that the drop of the contents of total soluble solids, titratable acidity, and Vc could be restrained during storage at 0℃ or 2℃. Moreover, the firmness and sarcocarp tint could be maintained, and the peak of peach respiration could be delayed. In addition, the changes of the total sugar content and the weightlessness rate were slight. It appears that 2℃ may be the optimum storage temperature for ＇Datuanmilu＇ peaches.

关 键 词：园艺学 大团蜜露 低温贮藏 生理生化特征 保鲜效果 

分 类 号：TS205.9[轻工技术与工程—食品科学] S379.2[轻工技术与工程—食品科学与工程]