真空预冷结合减压贮藏保鲜水蜜桃

Study of Vacuum Precooling Combined with Hypobaric Storage on Keeping Fresh of Honey Peach

对无锡水蜜桃进行了不同过程的真空预冷后,进行三阶段减压贮藏保鲜试验,同时以不预冷直接进行三阶段减压贮藏和常压冷藏为对照试验.结果表明,在减压条件下水蜜桃真空预冷的效果不明显,其各项生理生化变化与不预冷直接进行三阶段减压贮藏无明显差异,而三阶段减压贮藏则明显优于常压冷藏.

Three-stage hypobaric storage test of WuXi honey peach was carried out after vacuum precooling under different process. Two controls, i. e., three-stage hypobaric storage and atmosphere cold storage of raw peaches without pretreatment were used. The results showed that the vacuum precooled group exhibited no significant difference in physiological and biochemical aspects compared with the untreated group under hypobaric storage. However three-stage hypobaric storage had a better preservation performance than the atmosphere cold storage group.