热激处理对黄桃保鲜效果的影响  

Effect of Heat Shock Treatment on Preservation of Peach

作　　者：陈留勇[1] 孔秋莲[2] 孟宪军[1] 宋义忠[1] 贺继东[2] 章丽丽[2] 

机构地区：[1]沈阳农业大学食品学院,沈阳110161 [2]上海农业科学院农产品加工保鲜中心,上海201106

出　　处：《保鲜与加工》2003年第4期21-23,共3页Storage and Process

基　　金：上海市农委重点攻关项目((2000)6-13)

摘　　要：黄桃采后用50～53℃热水浸泡2～2.5min,然后置于(0±1)℃下贮藏,测定与保鲜效果有关的理化指标。结果发现,热激处理可以抑制黄桃果实呼吸强度,降低聚半乳糖醛酸酶(PG)活性,保持硬度,降低丙二醛(MDA)含量和电解质渗出率。Harvested peach(A.Persica.L.var.seleropersica)were immersed in water which temperature is50～53℃for2～2.5minutes,then stored under temperature(0 ± 1)℃.Some of the physiological parameters of fruits related to result preservati on were examined.The result showed that heat shock treatment inhibited the acti vities of polygalacturonase;kept rigidity,decrease the content of MDA and the percent of electrolyte leakage.

关 键 词：热激处理 黄桃 保鲜效果 影响因素 呼吸强度 丙二醛 含量 电解质 渗出率 

分 类 号：S662.1[农业科学—果树学] S609.3[农业科学—园艺学]