自发气调对寒露蜜桃贮藏效果的影响  

Effects of MA storage on the fruit quality of ‘hanlumi’ peach

作　　者：王倩倩[1] 王然[1] 杨绍兰[1] 迟君德[1] 王成荣[1] 

机构地区：[1]青岛农业大学食品科学与工程学院,青岛266109

出　　处：《食品科技》2010年第9期58-60,共3页Food Science and Technology

基　　金：国家"十一五"科技支撑计划项目(2006BAD22B07-05)

摘　　要：以寒露蜜桃为试材,采用自发气调保鲜袋处理后,与对照同时转入0℃低温贮藏,并对贮藏过程中的硬度、Vc含量、可滴定酸含量、果皮花青素含量和腐烂率指标进行了研究,结果表明:自发气调贮藏的果实硬度、Vc含量、可滴定酸含量、果皮花青素含量的下降速度及腐烂率均明显低于普通冷藏果实。anlumi＇peach was used as the material to investigate the effect of MA storage on the fruit quality.Before 0 ℃ storage,the peach were treated with MA keeping-fresh film,and the firmness,Vc content,titratable acid content,anthocyanin content of fruit peel and rot rate were investigated.The results indicated that firmness,Vc content and titratable acid content of＇Hanlumi＇peach fruit of MA storage in 0 ℃ were higher than the fruit of common cold storage at 0 ℃,and maitained higher anthocyanin content of fruit peel and lower rot rate.

关 键 词：寒露蜜桃 自发气调(MA) 贮藏品质 

分 类 号：TS205.9[轻工技术与工程—食品科学]