氯化钙和热空气处理对水蜜桃低温贮藏品质的影响  

Influence of calcium chloride and hot air treatments on cold storage quality of juicy peach

作　　者：千春录[1] 米洪波[1] 赵宇瑛[2] 何志平[3] 虢露葭[1] 茅林春[1] 

机构地区：[1]浙江大学食品科学与营养系,浙江杭州310058 [2]长江大学园艺系,湖北荆州434025 [3]浙江农林大学食品科学与工程系,浙江临安311300

出　　处：《江苏农业学报》2012年第3期648-651,共4页Jiangsu Journal of Agricultural Sciences

基　　金：浙江省科技计划项目(2009C12031)

摘　　要：以水蜜桃品种艳红为试验材料,研究了氯化钙、热空气处理以及两者结合处理对水蜜桃低温贮藏品质的影响,测定了水蜜桃低温贮藏过程中和货架期结束后水蜜桃果实乙烯释放量、呼吸强度、电导率、失重率、可溶性固形物含量和pH值。结果表明,采用氯化钙、热空气及两者结合处理均可缓解低温贮藏对水蜜桃的伤害,降低褐变指数,提高果肉出汁率;其中氯化钙与热空气结合处理的效果最佳。与对照相比,热空气处理后的水蜜桃果实呼吸强度增加,失重率降低;氯化钙处理及氯化钙与热空气结合处理显著降低了货架期水蜜桃果实乙烯释放量、呼吸强度、电导率和失重率(P<0.05)。因此,氯化钙与热空气结合处理后水蜜桃可获得最佳的冷藏效果。A juicy peach cultivar, Yanhong, was used to research the effects of calcium chloride （ CaC12 ） , hot air （HA） and combination of CaCl2 and HA （CaCl2 ＋ HA）treatments on the quality of cold stored peaches. The ethylene pro- duction, respiration rate, electrolyte leakage, soluble solids content, weight loss rate, and pH value of peach fruits were e- valuated during the cold storage and after shelf-life. CaCl2, HA or CaCl2 ＋ HA treatment lowered the browning index and improved juice yield of juicy peach. CaCl2＋HA treatment showed the best effect. Compared with the control, the respira- tion rate of peach fruits treated by HA treatment increased, and the weight loss rate decreased. The ethylene production, respiration rate, electrolyte leakage and weight loss rate of peach fruits treated by CaCl2 or CaCl2 ＋HA were decreased sig- nificantly than that of control after shelf-life（P〈0.05）. CaCl2 ＋HA treatment was the best for cold storage of juicy peach.

关 键 词：桃 氯化钙 热空气 低温贮藏 

分 类 号：S143.31[农业科学—肥料学]