荥阳万山冬桃保鲜实验研究  

Experimental Study on Preservation of Xingyang Wanshan Winter Peach

作　　者：黄冰 赵一宸 鲍琳[1] 隋继学[1] Huang Bing;Zhao Yichen;Bao Lin;Sui Jixue(Henan University of Animal Husbandry and Economy,Zhengzhou,450011,China)

机构地区：[1]河南牧业经济学院,郑州450011

出　　处：《冷藏技术》2022年第1期19-22,共4页Journal of Refrigeration Technology

摘　　要：本文以荥阳万山冬桃为实验材料,研究不同包装材料及不同贮藏温度对其品质的影响。实验共分为8个实验组,其中,4组采用聚乙烯保鲜袋包装,4组采用硅窗气调保鲜袋包装,将其分别放在-1℃、3℃、6℃、室温的环境中,每隔7 d取样测定其失重率、色差、硬度、感官评分,对比分析得出最佳贮藏温度。结果表明:在-1℃的贮藏温度下,使用硅窗气调保鲜袋包装的荥阳万山冬桃失重率能够大幅度降低,贮藏21 d时,失重率仅仅为1.25%,并且能够保持其硬度、色泽及感官评分,可有效延长其贮藏期。In this paper,Xingyang Wanshan winter peach was used as experimental material to study the effects of different packaging materials and storage temperatures on its quality.The experiment was divided into 8 experimental groups,among which,4 groups were packaged with polyethylene fresh-keeping bags,and 4 groups were packaged with silicon window air-adjusted freshkeeping bags.The samples were placed in-1℃,3℃,6℃,room temperature environment respectively,and the weight loss rate,color difference,hardness and sensory score were measured every 7 days,and the optimal storage temperature was obtained by comparative analysis.The results showed that:at-1℃storage temperature,the weight loss rate of Xingyang Wanshan winter peach was significantly reduced by using silicon window air-controlled fresh-keeping bag.After 21 days of storage,the weight loss rate was only 1.25%,and its hardness,color and sensory score could be maintained,which could effectively prolong its storage period.

关 键 词：万山冬桃 硅窗气调 贮藏品质 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]