冰温对湖景蜜露桃贮藏品质影响  

Effects of controlled freezing-point storage treatment on quality of“Hujingmilu”juicy peaches

作　　者：朱麟 凌建刚 尚海涛 林旭东 俞静芬 陈曙颖 

机构地区：[1]宁波市农业科学研究院农产品加工研究所,浙江宁波315040 [2]宁波市农产品保鲜工程重点实验室,浙江宁波315040

出　　处：《食品与机械》2016年第12期115-118,123,共5页Food and Machinery

基　　金：宁波市农业科技攻关项目(编号:2014C10043);"十二五"国家科技支撑计划课题(编号:2012BAD38B01)

摘　　要：研究冰温及不同温度处理对湖景蜜露桃贮藏品质的影响,为冰温保鲜技术在南方软质型水蜜桃贮运保鲜上的应用提供依据。以宁波奉化湖景蜜露桃为试材,以冰点测定为主要依据,确定-0.8℃为其适宜的冰温贮藏温度;系统地比较了冰温和3~4,（0±0.5）℃3种温度处理对不同贮期及货架期桃果理化指标（可溶固形物含量、可滴定酸含量、VC、组织电导率）、感官指标（褐变率、果肉明度L＊、及感官评分）的影响;采用因子分析法,提取累计贡献率为91.703%的两个因子成分综合评价各处理对水蜜桃贮藏效果。试验结果表明,保鲜效果依次为：冰温〉（0±0.5）℃〉3~4℃,冰温可以显著推迟南方软质型水蜜桃冷害的发生,保持桃果品质,保鲜期可延长至40d。In order to provide theoretical basis for applying controlled freezing-point storage preservation technology to soft peaches in south China,this research investigated the effects of controlled freezing-point storage and different temperatures treatment on quality of＂Hujingmilu＂juicy peaches during storage.Controlled freezing-point storage（-0.8 ℃）were used to keep properties of peaches,and low temperature treatment as 3~4℃,（0±0.5）℃ was taken as control.Changes in physicochemical indexes（flesh firmness,total soluble solids,titratable acidity,ascorbic acid and relative conductivity）,sensory indexes（browning index, colouration and sensory evaluation）of different storage times and shelf-life were investigated.Factor analysis was used to evaluate the quality changes.Two principal components were extracted to instead of original indexes,which could explain products overall quality difference of 91.703%.The results showed that,the quality of fresh-keeping were followed by controlled freezing-point storage,（0±0.5）℃cold storage,3~4℃cold storage.The experiment proved that,controlled freezing-point storage could defer chilling injury significantly,and the preservation period of soft peaches in south China could be prolonged for 40 days by controlled freezing-point storage.

关 键 词：冰温 贮藏 湖景蜜露 水蜜桃 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]