柚皮提取物对桃果实采后贮藏品质的影响  

Effects of pomelo peel extracts on postharvest storage quality of peach(Prunus persica L.)fruit

作　　者：高海艳[1,2] 姜微波[2] 

机构地区：[1]榆林学院,榆林719000 [2]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《食品科技》2013年第1期253-256,共4页Food Science and Technology

基　　金：榆林学院高层次人才科研启动基金项目(11GK27)

摘　　要：用12.5mg/mL的柚皮提取物负压渗透处理桃果实,并置于（2.0±0.5）℃,90%~95%RH条件下贮藏。结果表明,柚皮提取物处理延缓桃果实硬度、可滴定酸含量的下降,保持较高的可溶性固形物和抗坏血酸含量,同时能明显降低桃果实贮藏期自然腐烂率和减轻果肉褐变。The peach fruit （Prunus persica L.cv.Beijing 33）were treated with 12.5 mg/mL pomelo peel extract and stored at 2.0 ℃, 90%~95%RH. Results showed that, postharvest application of 12.5 mg/mL pomelo peel extract delayed the loss of firmness and TA content, maintained the content of SSC and AsA of peach fruit during storage, and reduced the browning and the natural decay incidence.

关 键 词：柚皮提取物 桃 品质 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]