采收成熟度和贮藏温度对锦绣黄桃完熟品质的影响  

Effect of both harvest maturities and storage temperatures on fruit quality of ‘Jinxiu’ yellow peach

作　　者：余意[1] 张鑫[1] 张丽平[1] 高中山[1] 贾惠娟[1] 

机构地区：[1]浙江大学园艺系,农业部园艺植物生长发育与品质调控重点开放实验室,浙江杭州310058

出　　处：《食品工业科技》2015年第4期334-338,共5页Science and Technology of Food Industry

基　　金：浙江省果品新品种选育专项(2012C12904-4)

摘　　要：研究硬熟期(七成熟)和生理成熟期(八成熟)锦绣黄桃在30、20、7℃下,果实完熟时品质的变化。结果显示,3种贮藏温度下,两个不同采收成熟度果实可溶性固形物含量、硬度和光度均无显著差异,可滴定酸、色调角八成熟完熟果实较七成熟显著降低,而甜香型香气物质含量显著升高;30℃条件下,七、八成熟度果实贮藏期分别为4d和3d,完熟果实乙烯释放量和甜香型香气物质含量显著低于20℃和7℃完熟果实,可滴定酸、青香型香气物质含量显著高于20℃;7℃贮藏条件下,七、八成熟度果实贮藏期明显延长至18d,但与20℃贮藏完熟果实比较,甜香型香气物质含量显著低,可滴定酸含量显著高;两个采收成熟度果实20℃贮藏时间一致(8d)。以上结果表明,锦绣黄桃采收成熟度为八成及贮藏温度为20℃时,其果实风味品质最佳,贮藏性较好。Quality change of hard maturity（ 70 % ripeness） and physiological maturity（ 80 % ripeness）‘ Jinxiuhuangtao ＇ peach during its full ripeness period at different temperature（ 30 ℃, 20 ℃, and 7 ℃） was studied. The results showed that soluble solids content,hardness and luminosity level had no significant difference between two different maturity, while the full ripeness fruit of physiological maturity stage had lower titratable acidity,higher sweet-note aroma volatiles and lower green-note aroma volatiles contents. Storage periods of two maturities fruit were 4d and 3d at 30℃ respectively,and had lower Ethylene release quantity. Sweet-note aroma volatiles contents than those of two levels of maturity at 20℃ and 7℃ storage,higher contents of titratable acid and green-note aroma volatiles than those at 20℃ storage. Storage period was significantly prolonged to18 d at 7℃ storage,However,the full ripeness fruit had lower sweet-note aroma volatiles contents and higher titratable acid compared to 20℃ storage. When the fruit reached to full ripeness at 20℃ storage,both the two harvest maturities had the same storage life of 8d. In summary,‘Jinxiuhuangtao＇ peach at the harvest maturity of 80% ripeness and storage of 20℃ had optimum flavor quality and better storability.

关 键 词：锦绣黄桃 成熟度 贮藏温度 品质 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]