食品源保鲜剂对凤凰水蜜桃保鲜效果的研究

Research of Food Source Antistaling Agent on Honey Peach to Retain Its Freshness during Storage

采取直接喷果的方式,观测和比较了两种食品源保鲜剂生姜浸提液和花椒浸提液对白花水蜜桃（Prunus persica）采后保鲜品质的影响,果实处理后装入保鲜袋置于常温条件下（28～30℃）,24 h后测量其生理指标.结果表明：花椒浸提液保鲜效果最优,生姜浸提液保鲜效果次之,均好于对照组.而且,这两种方法简便可行,相对安全,因此,对凤凰水蜜桃而言,两种农艺方法均为有效且无污染的生物保鲜剂,特别是花椒浸提液,适宜推广应用.

Honey peaches are easily getting rotted, prolonging the storage period become the current hot point. As chemical preservatives are harmful to human beings and environment, used two basic methods which were the leaching liquor of Chinese prickly ash and ginger to protect the Baihua Honey Peach. The fruits were separately sprayed of the two liquid, then have been packed with wrapping bags and stored at the room temperature （28-30 ℃）. After 24 hours, measured 8 physiological and biochemical indexes of the peach. The result showed that Chinese prickly ash was the most effective method, ginger was better, and they were all better than the contract. As reality safety preparations, agronomic methods were effective and pollution-free bio-preservative for honey peaches which could be suitable for popularization and application.