摘要
以大久保桃果实为试材,研究了贮前不同温度(35℃、30℃及常温下,历时2d)处理对桃贮藏效应的影响.结果表明,与30℃处理和对照相比,35℃处理①可提高贮藏期间的果肉硬度;②显著降低贮藏前期果实的呼吸强度;③可溶性同形物含量,与对照相比,不受热处理的影响;④果实贮藏15d,仍能保持良好风味;⑤与对照相比,并不增加果实失重.
The effect of heat treatment on storage behavior of‘Okuba’peach fruits was investigat-ed.It showed that the fruits held at 35℃ for two days before cold storage at 2℃,comparedwith the fruits held at 30℃ and control,maintained signaficantly the flesh hardness duringstorage and the soluble solid concentration(SSC)was not affected by the temperature oftreatment.Heating to a temperature of 35℃ reduced signaficantly the respiration of peachfruits during early days of storage.
出处
《果树科学》
CSCD
北大核心
1993年第2期73-76,共4页
Journal of Fruit Science
基金
北京市高教局资助项目
关键词
桃
果实
贮藏
温度
Temporary heat treatment
Peach fruit
Storage
