PVP对白花水蜜桃品质及贮藏效果的影响

Effect of polyvinylpyrrolidone on the quality and storage of Baihua honey peach fruits

以水(对照)、1mg·mL-1聚乙烯吡咯烷酮(PVP)、1mg·mL-1PVP+10mg·mL-1壳聚糖(CTS)和3mg·mL-1PVP分别处理白花水蜜桃7min,置于(1.0±0.5)℃下贮藏。冷藏期间测定桃果实的生理特性、品质和酶活性。结果表明:所有处理中以1mg·mL-1PVP处理更有效降低果实呼吸强度,减少水分散失,降低果实维生素C、还原糖和含酸量的损失,保持硬度,抑制多酚氧化酶(PPO)、过氧化物氧化酶(POD)和苯丙氨酸解氨酶(PAL),降低腐烂指数,且使果实贮藏期达到35d。

The honey peach （Prunuspersica cv. Baihua） fruits treated with water, 1 mg·mL^-1 polyvinylpyrrolidone （PVP）, 3 mg·mL^-1 PVP and 1 mg ·mL^-1 PVP＋ 10 mg·mL^-1 chitosan （CTS） for 7 min respectively were stored at （1.0 ＋0.5）℃ to investigate the influence of PVP on the physiological changes, quality and enzyme activities of the fruits. The results showed that 1 mg ·mL^-1 PVP coating was the most effective to slow down respiratory rate, reduce the losses of water, vitamin C, reducing sugar, acidity and decay, maintain firmness and inhibit the activities of polyphenol oxidase （PPO）, peroxidase （POD） and phenylalanine ammonia lyase （PAL） of Baihua fruits among all treatments. The storage life of the fruits treated with 1 mg·mL^-1PVP coating could extend to 35 days.