摘要
以大久保桃果实为试材,研究了急速与缓慢两种不同降温方式下,钙处理对桃果实品质及采后生理变化的影响。研究结果表明,钙处理能够不同程度地抑制桃果实的呼吸强度,减缓乙烯释放速率,较好地保持桃果实硬度,减少可溶性固形物和可滴定酸含量的下降,从而延缓了桃果实品质的下降,而以急速降温的处理方式效果更好。
This paper was designed to research the effect of Ca treatment on physiology of okubo peach fruit after harvest at rapidly or slowly two different cooling methods. The results showed that, the Ca treatment inhibited the respiration intensity of peach fruit, reduced the release rate of ethylene, delayed the decline of peach fruit firmness, the content of the soluble solids and titratable acidity and the quality of fruit, and the effect of rapidly cooling was better.
出处
《保鲜与加工》
CAS
2009年第6期38-41,共4页
Storage and Process
基金
天津市农委科技合作项目(07050301)
"十一五"国家科技支撑计划重点项目(2006BAD22B01)
关键词
大久保桃
钙处理
降温方式
生理
okubo peach
Ca treatment
cooling method
physiology
