低温下壳聚糖和热水处理对“绿化9号”桃贮藏品质的影响

Effects of Chitosan and Hot Water on Preservation Quality of 'Lvhua 9' Peaches Under Low Temperature

以晚熟桃品种"绿化9号"为试材,研究了壳聚糖(2g/100mL)、热水处理(50℃,20min),以及二者复合作用对"绿化9号"桃(0±1)℃低温贮藏下品质的影响。结果表明:与CK相比,各处理组均能缓解低温对桃的冷害,明显抑制果实呼吸速率,延缓果实硬度的下降,减少褐变指数(P<0.05),但对可溶性固形物含量的影响不显著(P>0.05)。其中壳聚糖+热水处理保鲜效果最优,能有效地保持"绿化9号"桃的贮藏品质,延长货架期。

Taking ＇Lvhua 9＇ peaches as material,the effects of 2 g/100mL chitosan,hot water（50℃,20 min）and combination of chitosan and hot water treatments on the quality of cold stored peaches were studied.The results showed that all treatments were able to relieve the injure of peaches,decreased the respiration rate of the peaches.The firmness and the incidence of decay were decreased（P0.05）.The change of soluble solids content was not obviously（P0.05）.Among the three treatments,the third one showed significantly higher inhibitory effect than the former two.Combination of 2 g/100mL chitosan and hot water treatments could effectively extend the shelf-life of ＇Lvhua 9＇ peaches.