水蜜桃常温保鲜技术研究  

Study on Storage Technology of Juicy Peach at Normal Temperature

作　　者：陈峰[1] 曾凡坤[1] 陈立德[1] 王金美[1] 夏玉红[1] 

机构地区：[1]西南大学食品科学学院,北碚400715

出　　处：《食品工业》2010年第2期26-28,共3页The Food Industry

基　　金：浙江省重大专项和优先主题重点项目(编号:2007C12087-A1)

摘　　要：常温下研究1%羧甲基魔芋葡甘聚糖涂膜,CF保鲜剂以及CF保鲜剂+1%羧甲基魔芋葡甘聚糖涂膜对桃果实品质及生理的影响。结果表明:三种处理均有效抑制桃果实的呼吸强度,保持果肉硬度以及桃子风味;而CF保鲜剂以及CF保鲜剂+涂膜处理还能能提高过氧化物酶(POD)活性,抑制多酚氧化酶(PPO)活性,从而达到延缓果实衰老,抑制果肉褐变的效果;而对于桃果实失重,只有CF保鲜剂处理效果显著。Researched the effect of 1% CMKGM, CF fresh-keeping agent and CF fresh-keeping agent＋l% CMKGM on juicy peach at normal temperature. The result showed that the three kinds of methods slowed down respiratory rate, keep firmness and flavor of sarcocarp; CF fresh-keeping agent and CF fresh-keeping agent＋1% CMKGM heightened POD activity and inhibited PPO activity; just CF fresh-keeping agent available decreased the weight losses of juicy peach fruits.

关 键 词：水蜜桃 保鲜 品质 生理 

分 类 号：S662.1[农业科学—果树学]