程序升温对不同成熟度水蜜桃保鲜效果的影响

Effects of Temperature-Programming on Fresh-Keeping Effectiveness of Honey Peach of Different Maturity

以七、八成熟"湖景蜜露"水蜜桃为试材,研究了程序升温处理和0℃低温贮藏条件下果实失重率、硬度、呼吸速率、可溶性固形物含量、可滴定酸含量、总糖含量、丙二醛含量和果肉色差L*值等品质指标的变化。结果表明:在没有造成细胞不可逆冷害损伤前,程序升温可以使七、八成熟果实正常后熟、软化,成熟度愈低呼吸高峰出现愈早;程序升温处理果实丙二醛含量低,总糖和维生素C含量均高于0℃下贮藏的果实;整个试验过程中,程序升温处理果实含有较高的总糖和维生素C,贮藏效果较好。

The experiment was conducted with seven tenth and eight tenth maturity ＂Hujingmilu＂ honey peach,and weight loss,firmness,respiration rate,total soluble solids,titratable acidity,total sugar,MDA and chromatic aberration parameter L^＊ of pulp were investigated at 0℃ and temperature-programming.The results showed that fruits could mature and soften generally when stored at temperature-programming,and the lower maturity degree the earlier that respiratory climacteric appeared;when stored at temperature-programming,the fruits had lower MDA content,and it had better effectiveness on seven tenth maturity;seven tenth and eight tenth maturity honey peach had higher total sugar,VC and titratable acidity content than that stored at 0℃;during the storage,eight tenth maturity had higher total sugar,VC and titratable acidity content and better storage effectiveness.