预贮和薄膜包装对大久保桃贮藏品质及褐变的影响  

Effect of Prestorage and Film Package on Quality and Browning of 'Okubao' Peach during Storage

作　　者：张海新[1] 冯云霄[2] 及华[2] 

机构地区：[1]河北政法职业学院园林系,河北石家庄050061 [2]河北省农林科学院遗传生理研究所,河北石家庄050051

出　　处：《保鲜与加工》2014年第2期16-20,共5页Storage and Process

基　　金：河北省自然科学基金项目(C2010001603)

摘　　要：为探讨改善桃果实贮藏品质的方法,以大久保桃为试材,研究了30μm厚度的PVC薄膜包装和8℃(冷害温度以上)预贮5 d再于0℃(冷害温度以下)冷藏处理对桃果实品质的影响。结果表明,与不包装(对照)相比,包装处理能有效抑制桃果实的软化,保持较稳定的可溶性固形物含量(SSC)和出汁率,明显抑制果实细胞膜透性的增加和果肉褐变;与8℃和0℃直接贮藏相比,经8℃预贮5 d后再于0℃冷藏处理不仅可保持良好的果实硬度,贮藏后期SSC和出汁率处于较高的水平,而且能显著降低果实相对电导率和褐变指数,有效改善大久保桃的贮藏性能,保持果实良好的贮藏品质。In order to explore the methods to improve the storage quality of Okubao peaches, the effects of packaging with 30 μm thickness of PVC film and pre-storage at 8 ℃（above the chilling injury temperature） for 5 days and then stored at 0 ℃（below the chilling temperature） on the quality of peaches were studied. The results showed that, compared with the no packaging treatment （the control）, the packaging treatment could effectively inhibit the softening of peach fruit, keep the soluble solids content （SSC） and juice yield, and significantly inhibit the increase of the cell membrane permeability and browning of fruit flesh. Compared with direct storage at 8 ℃ and 0 ℃, pre-storage treatment at 8 ℃ for 5 d and then stored at 0 ℃ maintained the certain firmness, and the SSC and juice yield was in a higher level at the later storage. It could significantly reduce the fruit relative conductivity and browning index, effectively improve the storage performance, and keep storage quality of Okubao peaches.

关 键 词：大久保桃 预贮 薄膜包装 褐变 贮藏品质 

分 类 号：S662.1[农业科学—果树学]