不同保鲜剂处理对水蜜桃贮藏效果的研究  

Effects of Different Fresh-keeping Agent Treatment on the Storage 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：《食品研究与开发》2010年第1期162-165,共4页Food Research and Development

基　　金：上海市重点学科建设项目(T1102)

摘　　要：研究不同保鲜处理剂(消毒液、植酸、脱氢醋酸钠)对水蜜桃生理生化变化的影响。在自然条件下,以普通贮藏为对照,对水蜜桃失重率、呼吸强度、硬度、多酚、多酚氧化酶、总酸、可溶性固形物、VC含量进行分析测定,结果表明,经过处理能抑制水蜜桃的呼吸强度,延缓硬度、多酚、总酸、可溶性固形物和VC含量的下降速度,抑制失重率和多酚氧化酶的活性,有利于水蜜桃的保鲜。The effects of disinfection treatment storage,phytic acid treatment storage and sodium dehydroacetate treatment storage on various indexes of physiologic and biochemical of honey peach,such as water loss rate,respiratory intensity,fruit firmness,polyphenol,polyphenol oxidase,titratable acid,soluble solids,VC were studied as compared with the atmosphere storage.The results showed that the three treatments can inhibit the respiratory intensity,delay the decrease of fruit firmness,polyphenol,titratable acid,soluble solids and VC,inhibit the increase of water loss rate and polyphenol oxidanse activity,keep the honey peach fresh.

关 键 词：水蜜桃 消毒液 植酸 脱氢醋酸钠 

分 类 号：S662.1[农业科学—果树学]