姜汁处理对凤凰水蜜桃保鲜效果的影响  

Preservation of Fenghuang Juicy Peach Fruits by Ginger Juice Treatment

作　　者：王亦佳[1] 刚成诚[1] 陈奕兆[1] 李建龙[1] 王科峰 高建刚 俞忠 钱伟东 

机构地区：[1]南京大学生命科学学院,江苏南京210093 [2]张家港市作物与栽培技术指导站,江苏张家港215600

出　　处：《食品科学》2013年第2期246-250,共5页Food Science

基　　金：APN全球变化基金项目(ARCP201 1-06CMY-LI);张家港市凤凰水蜜桃营养生理;腐烂机理及保鲜综合技术研究项目(ZKN1002);国家"863"计划项目(2007AA10Z231)

摘　　要：以江苏省张家港市凤凰镇的凤凰水蜜桃(Prunus persica)为实验材料,研究姜汁与水比例(1:10、1:15、1:30(g/mL))和处理时间(5s、10min、1h)不同组合农艺方法对桃果实的保鲜效果。实验采取直接浸果的方式,果实处理后装入保鲜袋置于常温条件下(25℃),放置5d后测量质量损失率等8种生理指标。结果表明:不同姜汁与水比例、时间组合的处理组,桃果实各生理指标值都优于对照组,且就大多数指标而言,各组之间具有显著性差异,说明各组合处理组对凤凰水蜜桃均有一定的保鲜作用;相比于姜汁与水比例的增加对桃果实保鲜的影响,延长浸果时间对桃果实保鲜效果的提升更为显著。综合考虑,最佳处理条件为姜汁与水比例1:30(g/mL)、浸果时间1h,此组合不仅节约原料,还能很好的保持果实的质量、硬度,抑制呼吸作用。总之,姜汁浸果是一种无食用安全性隐患、操作简便的保鲜方法,且原料易得、成本较低,适宜在无大规模工厂化生产条件的广大果农中推广使用。In order to obtain an effective way of preserving fresh fruits, Fenghuang juicy peaches collected from Fenghuang Town of Zhangjiagang city, Nanjing province, were immersed in diluted ginger juice （at concentrations of 1：10, 1：15 and 1：30 （g/mL）） for different periods of time and packaged before storage at room temperature （25℃）, and 8 physiological parameters such as weight loss rate were determined after 5 d of storage. All ginger juice treatment groups had more desirable physiological parameters than control group and significant differences in most of the measured physiological parameters were observed. This suggests that ginger juice treatment is helpful for preserving peaches. Increasing ginger juice concentration was more effective in enhancing preservation efficiency than prolonged immersion time. Together, the above results demonstrate that the optimum treatment conditions were 1：30 （g/mL） and 1 h for ginger juice concentration and immersion time, respectively. Under the optimized conditions, in addition to saving materials, fruit weight and hardness could be well maintained and respiration intensity was also inhibited. To sum up, ginger juice immersion can be a simple, safe and economical preservation way suitable for popularization and application.

关 键 词：凤凰水蜜桃 农艺方法 姜汁处理 果品保鲜 

分 类 号：TS205.9[轻工技术与工程—食品科学]