桃品质评价研究进展  

Research Progress on Quality Evaluation of Peach

作　　者：焦艺[1] 毕金峰[1] 刘璇[1] 曾目成[1] 阮卫红[1] 陈芹芹[1] 

机构地区：[1]中国农业科学院农产品加工研究所,农业部农产品加工综合性重点实验室,北京100193

出　　处：《农产品加工（创新版）（中）》2014年第4期55-59,62,共6页Farm Products Processing

基　　金：国家科技支撑计划课题(2012BAD29B03)

摘　　要：从桃的感官品质、理化与营养品质和加工品质3个方面,对桃鲜食和加工适宜性的评价指标进行分析和总结;在此基础上进一步探讨桃鲜食和加工品质评价的技术与方法,以期为桃品质评价体系的建立提供参考,同时为不同桃制品加工原料的选择和品质评价提供理论指导。Evaluation factors of peach including the sensory quality, physic-chemical quality and processing quality are summarized in this paper. Methods of quality assessment for fresh and peach processing are discussed. The present paper can provide a reliable theoretical reference for peach quality evaluation and a guide for the selection of raw material during the peach processing.

关 键 词：桃 品质 评价 

分 类 号：S662.1[农业科学—果树学]