低温预贮处理对冷藏水蜜桃冷害和品质的影响

Effects of low temperature conditioning on chilling injury and quality of cold-stored juicy peach fruit

为探索低温预贮处理减轻水蜜桃果实冷藏冷害的作用及适宜条件,研究了不同温度与时间组合的预贮模式对霞晖5号桃果实冷害和品质的影响。该研究先将果实置于4、8、12℃下分别预贮2、4、6、8和10d,然后转入0℃冷藏28d,冷藏结束后移至20℃货架贮藏3d。货架期结束后进行果实质地多面分析和品质感官评定,并测定果实颜色、可溶性固型物、可滴定酸、褐变指数和出汁率等品质和冷害指标。结果表明,采后直接在0℃下冷藏28d的果实出现了明显的冷害症状,主要表现为果实质地絮败和果肉发生褐变。4℃预贮果实出现严重的木质化冷害症状,8℃预贮果实褐变严重,而采用12℃、6d预贮可最显著地减轻果实质地絮败和果肉褐变等冷害症状的发生,保持较好的感官品质。这些结果表明,12℃、6d预贮处理在桃果实贮藏中具有较好的应用前景。

The effects of low temperature conditioning（LTC）in alleviating chilling injury of juicy peach fruit and its optimum conditions were investigated in this study.＇Xiahui No.5＇peach fruit were pre-conditioned at temperatures of 4,8 and 12℃ for 2,4,6,8and 10 days,respectively,and then transferred to 0℃ for 28 days followed by 3 days shelf life holding at 20℃.Fruit texture profile analysis and sensory evaluation were done and fruit quality parameters including surface color values,contents of soluble solids and titratable acids,internal browning index and percentage juice were also measured after 3 day shelf-life period.The results indicated that the control fruit directly stored at 0℃without pre-conditioning developed chilling injury symptoms including flesh wooliness and internal browning after 28 days of storage.Fruit pre-conditioned at 4℃also exhibited severe chilling injury manifested as flesh leatheriness.Severe internal browning was observed in fruit pre-conditioned at 8℃.LTC at 12℃for 6 days was found most effective in inhibiting the development of flesh wooliness and internal browning and maintaining sensory quality.These results suggest that LTC at 12℃for 6 days might be a useful technique to alleviate chilling injury and maintain peach fruit quality during cold storage.