我国水蜜桃种质、保鲜贮运和加工技术研究进展  

Research Progress on Germplasm,Fresh-Keeping,Storage,Transportation and Processing Technology of Honey Peach in China

作　　者：陈亦辉 陈伟 尚海涛 王建成 CHEN Yihui;CHEN Wei;SHANG Haitao;WANG Jiancheng(Haitong food(Ninghai)Co.,Ltd.,Ninghai Zhejiang 315603;Ningbo Academy of Agricultural Sciences,Ningbo Zhejiang 315040)

机构地区：[1]海通食品〔宁海〕有限公司,浙江宁海315603 [2]宁波市农业科学研究院,浙江宁波315040

出　　处：《浙江万里学院学报》2024年第2期81-89,共9页Journal of Zhejiang Wanli University

基　　金：宁波市农技推广项目“水蜜桃绿色保鲜及物流减损技术集成与应用”(2023NT011);宁海县农业产业化类科技项目“冷冻调制用水蜜桃‘锁鲜’关键技术研究、工艺优化及基地推广”(kjj202400014)。

摘　　要：水蜜桃具有特殊的生理特性,其贮藏保鲜技术一直是世界性难题。水蜜桃对低温敏感,低温会导致冷害(CI)发生,引起水蜜桃贮藏期变短。由于水蜜桃出色的颜值,口感,风味,具有相对较高的市场价值和很大的开发潜力。目前研究主要集中在对保鲜、贮运环节的桃的品质提升。保鲜方法主要有低温、冰温、1-甲基环丙烯(1-Methylcyclopropene,1-MCP)等。在加工方面则有果汁、果浆、果冻、果酒、果醋、冻干品、可溶性膳食纤维等方面的研究和应用。但总体而言,水蜜桃的产业化过程包括品种选育、保鲜技术、加工技术、设备配套、新产品开发、标准制定等方面仍存在衔接不足等诸多问题。水蜜桃全产业链发展还处于初级阶段。Honey peach is a fruit which has unique biological and physiological characteristics.However,its storage and preservation have been a global challenge due to its sensitivity to low temperatures,which can lead to cold injury(CI)and shorten its storage period.Nonetheless,honey peach has a high market value and great potential due to its excellent colour,taste and flavour.Current research is mainly focused on improving its quality during storage and transportation.The main fresh-keeping methods include low temperature,ice temperature,and 1-MCP,among others.Peach processing also involves researching and applying fruit juice,jelly,fruit wine,fruit vinegar,freeze-dried products,and soluble dietary fibre.However,the industrialization of peach still faces many challenges such as selecting the right variety,fresh-keeping,processing technology,equipment matching,new product development,and standard setting.Therefore,the development of the whole industrial chain of honey peach is still in its infancy.

关 键 词：水蜜桃 种质 保鲜 贮运 加工 

分 类 号：TS255.4[轻工技术与工程—农产品加工及贮藏工程]