久保桃贮期褐变抑制的研究

Study on browning inhibition of Chinese Jiubao peach during storage

研究了自制核果类果蔬保鲜剂抑制久保桃贮期果肉褐变的问题。结果表明,久保桃果实采后室温下衰老进程较快,采后第3d和第9d出现呼吸高峰,经自制核果类果实保鲜剂处理后,呼吸高峰明显下降。0℃贮藏到48d,褐变指数为6.9%,褐变度仍能保持较优水平,比对照降低89.7%,室温(25℃)贮藏到15d,褐变指数为12.8%,褐变度也能保持较高水平,比对照降低41.8%。自制核果类果实保鲜剂在桃贮藏期防止果肉褐变方面效果显著。

Chinese Jiubao peach were used to investigate browning inhibition of self-made core-fruit compound during storage.The results showed that the process of fruit senescence was very fast and the peak of respiration showed up on the third and ninth day at room temperature（25℃） after harvest.The peak of respiration declined by treating with self-made core-fruit compound.Browning rate was 6.9%,lower than the control by 89.7% in 48 days at 0℃;browning rate was 12.8% ,lower than the control by 41.8% in 15 days at room temperature（25℃）,also keeping a good level.The effect of browning inhibition of self-made core-fruit compound was significant.