不同气调贮藏方式对大久保桃冷藏后品质的影响  

Effects of Various Controlled Atmosphere Treaments to the Quality of "Okubao" Peach Fruit during Cold Storage and Shelf-life

作　　者：赵迎丽[1] 王春生[1] 王亮[1] 李建华[1] 闫根柱[1] 施俊凤[1] 张小宇[1] 

机构地区：[1]山西省农业科学院农产品贮藏保鲜研究所,山西太原030031

出　　处：《华北农学报》2010年第5期234-238,共5页Acta Agriculturae Boreali-Sinica

基　　金：国家"十一五"科技支撑计划项目(2006BAD22B06)

摘　　要：研究了不同气调贮藏方式(变动气调、间歇气调、常规(静态)气调)对大久保桃冷藏及货架期3d后果实品质变化的影响。结果表明,与冷藏对照相比,适宜的气调处理可明显降低果实冷害的敏感性、延缓果肉组织膜透性和褐变度的上升趋势、减轻出汁率的上升,有效保持了果实硬度、色泽、风味;对可溶性固形物和可滴定酸含量的影响不大;其中较适宜气体指标是5%O2+10%CO2;与常规(静态)气调相比,变动气调贮藏进一步降低了果实的冷敏感性,减轻了在低温条件下果实的冷害症状,贮藏70d,果肉无褐变,货架期间,仍保持了较好的后熟特性,改善了果实的贮后品质。The effect of the static controlled atmosphere（CA） ,intermittent controlled atmosphere（ICA） and dynamic controlled atmosphere（DCA） on the quality of ＂ Okubao＂ peach at 0℃ for 70 d and subsequent shelf-life at 15℃ for 3 d was investigated. The results showed that CA treatments significantly alleviated the harm to flesh tissue and chilling-sensitivity,delayed the chilling-induced increase of membrane permeability and reduced flesh browning, decreased the juice extraction rate,kept preferable firmness,flavor,colour,improved quality after cold storage in comparison with the control,but the soluble solid content of the fruit has not been affected obviously. The combination of 10% CO2 with 5% O 2 was recommended CA storage conditions for＂ Okubao＂ peach. Compared with the static CA storage,the DCA treatment significantly postponed the symptom of chilling injury appearing and lightened the degree of chilling injury of ＂ Okubao＂ peach fruits and reduced flesh browning and maintained post-storage fruit quality at 0℃ for 70 d and subsequent shelf-life at 15℃ for 3 d.

关 键 词：大久保桃 气调贮藏 变动气调 品质 

分 类 号：S662.109.3[农业科学—果树学]