不同贮藏温度对桃果实品质的影响

Effect of Different Storage Temperature on the Quality of Peach

以桃新品系‘佳红’为试材,研究了不同贮藏温度对桃品质的影响。结果表明:0℃贮藏较常温、10℃和热激处理贮藏,能较好地保持‘佳红’桃果实贮藏期间糖、酸的含量,延缓桃果肉硬度的下降,抑制果实贮藏过程中呼吸强度的增加,推迟呼吸高峰出现的时间,延缓桃果实膜脂过氧化的发生,表现出较好的贮藏效果。

The new peach variety ‘Jiahong’ was used as experimental materials,the effect of different storage temperature on the quality of postharvest peach were studied.The results showed that compared to storage at normal temperature,10℃ and after heat shock treatment,storage at 0℃ could better keep the content of sugar and acid during ‘Jiahong’ peach storage period,delay the decrease of peach flesh firmness,inhibit the respiration intensity during fruit storage period,postpone the arrival of respiratory climacteric and delay membrane-lipid peroxidation.The results suggested that the quality of peach was relevant with the temperature during its storage,and storage at 0℃ showed a better storage effect.