贵州青桃贮藏过程中果实品质的变化

Changes of Fruit Quality of Guizhou Qing Peach During Storage

为了探讨贮藏对贵州青桃果实品质的影响,以艳红桃为对照,分析常温(25℃)及低温(4℃)贮藏期间青桃果实品质的变化情况。结果表明,青桃与艳红桃的可溶性固形物含量在常温贮藏条件下均逐渐升高,低温贮藏则先升后降再升高;常温和低温下贮藏,青桃和艳红桃的硬度均逐渐下降,总糖含量均先降后升高;常温贮藏条件下青桃总酸含量先升高后下降,艳红桃逐渐下降,低温条件下二者均逐渐下降;在两种贮藏条件下,艳红桃果实维生素C含量均呈下降趋势,而青桃果实维生素C含量均呈上升的趋势。

In order to discuss the effects of storage at ambient temperature（25℃） and low temperature（4℃） on fruit quality of Guizhou Qing Peach,An experiment was conducted to analyze the changes of Qing Peach fruit quality in storage period contrast with Yanhong Peach.The results showed that soluble solid content increased gradually at room temperature,while increased firstly and then decreased and increased again at low temperature.No matter at room temperature or low temperature,fruit firmness of Qing Peach and Yanhong Peach decreased gradually and total sugar contents decreased firstly and then increased.At ambient temperature,total acid contents in Qing Peach increased firstly and then decreased,while total acid contents in Yanhong Peach decreased gradually.In addition,total acid contents in Qing Peach and Yanhong Peach decreased gradually at low temperature.At last,no matter at room temperature or low temperature,vitamin C content in Yanhong Peach presented downtrend,but vitamin C content in Qing Peach was the opposite.