不同冷藏处理对蟠桃生理品质的影响  

Effect of different refrigeration processing on physiological quality of flat peach

作　　者：宋方圆[1] 邓小蓉[1] 李冀新[1] 赵志永[1] 

机构地区：[1]新疆农垦科学院农产品加工研究所,新疆石河子832000

出　　处：《食品工业科技》2017年第11期324-328,共5页Science and Technology of Food Industry

基　　金：兵团科技援疆项目(2014AB028);石河子工业科技攻关项目(2013GY11)

摘　　要：为提升蟠桃(Prunus perisica L.)果实冷藏品质,研究了将蟠桃直接置于0℃和预贮6℃5 d后结合不同包装处理(对照、气调包装、气调包装结合乙烯吸收剂)后置于0℃贮藏期间果实品质变化。结果表明,与其他处理相比,预贮结合自发气调及乙烯吸收剂处理可以保持蟠桃果实糖酸及硬度,可以有效维持果实较低的呼吸强度,提高果实中可溶性固形物含量,显著(p<0.05)降低果实腐烂率。To enhance cold storage quality of the flat peach, the quality change of direct refrigeration 0 ℃ and precool 6℃for 5 days and then stored at 0 ℃ combined with the different packing including control, modified atmosphere packaging（MA） and modified atmosphere packing combined with ethylene absorbent （ MAP ＋ EA） of flat peach were studied.The result showed that, compared with other treatment, preeool and MAP ＋ EA can maintain sugar acid and hardness of fruit, which can effectively maintain the low fruit respiration intensity and increase the content of soluble solids content and significantly （p 〈 0.05 ） decrease the rate of fruit rot.

关 键 词：蟠桃 冷藏 品质 生理 

分 类 号：TS205.9[轻工技术与工程—食品科学]