水蜜桃低温保鲜技术研究进展  

Current Preserving Technologies of Post-harvest Peaches under Cold Storage

作　　者：周然[1] 谢晶[1] 

机构地区：[1]上海海洋大学食品学院,上海201306

出　　处：《山西农业科学》2011年第6期622-623,628,共3页Journal of Shanxi Agricultural Sciences

基　　金：上海市教育委员会科研创新项目(11YZ160);上海市教育委员会重点学科建设项目(J50704);"创新行动计划"部分地方院校计划项目(08390513900);上海市优秀青年教师科研专项基金项目(B8101-09-0025)

摘　　要：介绍了冷藏水蜜桃最适温度条件,并就目前水蜜桃常用保鲜技术进行了介绍。指出以低温作为贮藏水蜜桃的基本条件时,结合冷藏前预处理、冷藏过程中使用保鲜剂以及气调等保鲜手段,是提高水蜜桃保鲜效果的关键。The optimum cold temperature conditions for peach storage were introduced in this paper.We pointed out that when low temperature was used as a basic condition for peach storage,the pre-processing techniques before cold storage,including controlled atmosphere or preservatives would be the key to improve the qualities of peaches during storage.

关 键 词：水蜜桃 冷藏 保鲜 低温 

分 类 号：S662.1[农业科学—果树学]