气调贮藏对中华寿桃果实品质的影响  

The Effects of CA Storage on the Quality of Zhonghua Shou Peach

作　　者：孙萍[1] 孙锐[1] 栾明川[1] 王世清[1] 仇宏伟[1] 张岩[1] 

机构地区：[1]莱阳农学院食品科学系,山东莱阳265200

出　　处：《莱阳农学院学报》2003年第3期209-210,216,共3页Journal of Laiyang Agricultural College

摘　　要：采用气调方法对中华寿桃进行贮藏保鲜,研究了寿桃的硬度,糖度以及褐变度的变化.结果表明,在一定的贮藏条件下,寿桃的硬度和糖含量呈先升后降趋势。褐变度在贮藏过程中呈上升趋势,但在贮藏结束时,褐变度并不影响中华寿桃的商品价值。The change of hardness, degree of sugar and degree of becoming brown of Shou Peach are studied during the process of CA storage. The results show that hardenss and degree of sugar increase at the first period then decrease; the degree of becoming brown increase gradually, which can't affect the value of fruit. 

关 键 词：气调贮藏 中华寿桃 果实品质 硬度 糖度 褐变度 

分 类 号：S662.1[农业科学—果树学]