PVP对“霞晖5号”水蜜桃品质及保鲜效果的研究

以清水、0.05%、0.1%和0.3%浓度聚乙烯吡咯烷酮(PVP)及1.0%壳聚糖(CTS)涂膜后的“霞晖5号”水蜜桃于1.0±0.5℃下贮藏,研究PVP对“霞晖5号”水蜜桃品质及保鲜效果的影响。冷藏期间测定桃果实的生理特性、物质成分和酶活性等的变化。结果表明,0.1%PVP处理在抑制PPO、POD、PG和PME等活性,推迟呼吸高峰的出现,减少桃果实Vc、还原糖等营养成分的损失等方面效果明显。在包括1.0%CTS处理在内的所有处理中,0.1%PVP处理的综合效果最优。

The honey peach fruits of ″Xiahui 5″ treated with 0.05%, 0.1%,0.3%PVP, and 1.0%CTS respectively were stored at 1.0±0.5℃ to investigate the effect of PVP on the physiological changes, nutritional loss, and enzyme activities. The results showed that 0.1%PVP coating treatment was the most effective to inhibit PPO, POD, PG and PME activities, to slow down respiratory rate and delay its peak, to reduce the losses of reducing sugar and vitamin C. Among all the treatments including 1.0%CTS, the overall effect of 0.1%PVP was the best.