摘要
在4种不同贮藏模式下对大久宝桃的品质变化进行了研究。研究结果显示,大久宝桃在0℃恒温贮藏条件下,30天以后开始出现冷害症状,20℃货架期条件下3天出现果实软化能力下降,出汁率下降;而8℃预贮15天的果实没有出现冷害症状,但显著地促进了果实的后熟软化,导致果实的商品性能下降,而失去应用价值;8℃预贮5天的果实在贮藏期间能够保持一定的硬度和TSS含量,出汁率较稳定,出库后能够正常后熟软化,在预防冷害的同时,较好地保持了大久宝桃果实的品质。
In this paper, chilling injury and quality of ‘okubao＇ （Prunus persica （L.）Batsch cv.Okubao） peach fruit under four kinds of different storage mode were studied. The results showed that when stored at 0℃, and chilling injury occurred at 30 d, the juice extraction rate and the ability to ripe declined during subsequent shelf-life at 20℃ for3 d .Precondition at 8 ℃ for 15 d before storage at 0 ℃ delayed the occurrence of chilling injury, but could not delay fruit softening and thus led to unacceptable quality. When placed at 8 ℃ for 5 d before stored at 0 ℃, juice extraction rate were acceptable and maintained its fruit firmness ,TSS ,and could ripe and soften normally during shelf-life. The results indicated that cold training at 8 ℃ for 5 d was the best temperature to prevent chilling injury and keep quality of‘ okubao＇ peach fruit.
出处
《保鲜与加工》
CAS
2008年第5期27-29,共3页
Storage and Process
基金
河北省科技攻关项目(07221001D-2)
河北省财政专项项目(200704001)
关键词
桃
预贮
冷害
品质
peach fruit
precondition storage
chilling injury
quality
