【作者】 陈杭君； 毛金林； 宋丽丽； 陈文烜； 周拥军； 郜海燕；

【Author】 CHEN Hang-jun MAO Jin-lin SONG Li-li CHEN Wen-xuan ZHOU Yongojun GAO Hai-yan (Food Institute,Zhejiang Academy of Agricultural Sciences,Hangzhou 310021)

【机构】 浙江省农业科学院食品研究所；

【摘要】 【目的】研究不同温度贮藏模式对南方‘湖景蜜露’水蜜桃贮藏生理及货架期品质的影响,探索适宜的贮藏温度,为南方软质型水蜜桃贮藏技术的发展与应用提供理论指导。【方法】设置不同贮藏温度25℃、5℃、2℃和0℃,测定桃果实贮藏期间的呼吸强度、相对电导率、丙二醛(MDA)、硬度、可溶性固形物(TSS)、总酸以及 Vc 等各项生理生化指标。【结果】0℃贮藏与25℃、5℃和2℃相比,能较好保持‘湖景蜜露’桃果实整个贮藏期间 TSS 和 TA 的含量,显著降低果肉硬度的下降,明显抑制果实贮藏过程中呼吸强度的增加,推迟呼吸峰出现的时间,延缓桃果实膜脂过氧化的发生,果肉未出现糠化等冷害症状,表现出较好的贮藏效果。同时经O℃贮藏28d 出库后,桃果实在常温3d 的货架期内,果肉可以正常软化,食用品质未发生明显劣变。【结论】南方软质型水蜜桃较适宜的贮藏条件为0℃贮藏 28d,出库后放置在20℃条件下货架期约为3d。更多还原

【Abstract】 【Objective】This research has been conducted to study effects of different temperature storage on the harvested physiology and shelf quality of‘hujingmilu’peaches to explore the optimal storage temperature and further provide theoretical guide for the development and application of storage technique of southern soften-type peaches.【Method】Changes in respiration rate,relative leakage rate,MDA content,firmness,total soluble solids(TSS),titratable acidity(TA)and ascorbic acid of‘hujingmilu’peaches were investigated at 25,5,2 and 0℃. 【Result】The results indicated that compared to 25℃,5℃ and 2℃,storage at 0℃ could maintain contents of total soluble solids and titratable acidity,markedly reduce the reduction of flesh firmness,inhibit the increase in respiration rate,delay the time of the peak and alleviate membrane lipid peroxide without occurrence of chilling injury of peaches,while peach fruit flesh normally ripened and softened and quality had no obviously deterioration during 3 days of shelf-life at room temperature after 28 d at 0℃.【Conclusion】The experiment proved that optimal storage temperature of‘hujingmilu’peaches was 0℃,while the shelf-life at room temperature after storage of 28d at 0℃ was 3 days.更多还原