摘要
以中熟品种"大久保"和晚熟品种"绿化9号"桃为试材,用0、1、2ml/kg(桃重)的95%乙醇处理,研究了果实在不同贮藏温度(10±1℃、0±1℃)下品质的变化。结果表明,在两个温度下乙醇处理对两个品种桃保持较高的硬度,对保持可滴定酸含量有益,其中,1ml/kg乙醇处理显著提高了绿化9号桃冷藏后货架期间可滴定酸含量。乙醇处理有效改善了绿化9号桃果面色泽,2ml/kg乙醇处理提高了冷藏桃货架期间果实亮度、促进果面转红、抑制底色变黄,1ml/kg处理效果次之。10℃条件下乙醇处理提高了绿化9号桃可溶性固形物含量。1、2ml/kg乙醇处理降低了两品种桃冷藏后货架期间的腐烂率及褐变率。感官评价表明,1ml/kg处理较好保持了2种桃的风味。
The mid ripening species "Okuba" and late ripening species "Lvhua 9" were treated with ethanol at the concentrations of 0,1,2 ml/kg peach to study changes of quality at different temperatures (10±1℃and 0±1℃) respectively. Results showed that ethanol treatments are good for maintaining high firmness and suitable titratable acid of two specific varieties peach at two differentt emperatures.T he1 m l/kgt reatmentsi ncreased" Lvhua9 "t itratable acid significantlyd uringt hes helf-life aftert he storage at 0±1℃. Ethanol treatments improved "Lvhua 9" fruit color. The 2 ml/kg treatments increased "Lvhua 9" surface brightness, improved red turning and reduced background color. Ethanol treatments also increase its soluble solids content at 10±1℃ storage. 1 and 2 ml/kg treatments both reduced rot rates and browning in two peaches cultivar. Sensory evaluation indicated that 1 ml/kg treatments retain preferable fruit flavor of the two peaches cultivar.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2007年第10期540-545,共6页
Food Science
基金
北京市属市管高校人才强教计划资助项目
北京市属市管高校"中青年骨干教师培养计划"资助项目
北京市委组织部优秀人才基金资助项目
关键词
桃
乙醇
品质
贮藏
peach
ethanol
quality
storage