不同结合方法对凤凰水蜜桃采后保鲜品质的研究

Effects of the New Different Combinating Methods on the Peach Postharvest during Storage

为寻找一种既有效又适合推广应用,而且符合食品安全的水蜜桃保鲜方法,以凤凰水蜜桃为试验材料,研究分析了在冷藏条件(1±0.5)℃下结合气调,分别用姜汁浸泡和超声波+姜汁浸泡对凤凰水蜜桃的保鲜效果。结果表明:从整体保鲜效果上来说,超声波+姜汁复合组保鲜效果最佳且显著好于对照组,与姜汁处理组差异不显著(P>0.05);姜汁处理组能够有效地抑制呼吸强度,降低可溶性糖含量和提高MDA含量,超声波+姜汁处理组对于抑制采后桃果实SSC的下降、电导率和PPO酶活性效果显著,并能有效推迟呼吸高峰从第15天至第25天;低温(1±0.5)℃贮藏有效地抑制了冷害和褐变发生,冷藏温度适宜。总之,从经济、有效、安全指标综合考虑,采后低温(1±0.5)℃+姜汁处理贮藏可以作为一种绿色有效的保鲜措施进行推广应用。

This article discussed effective honey peach preservation method suited for application and promotion, which satisfies food safety requirements. The Fenghuang honey peaches picked from Zhangjiagang city, Jiangsu Province were chosen as the experimen- tal samples. Under the refrigerated condition （1±0.5） ℃,combined with controlled atmosphere, the honey peaches were immersed in ginger juice with and without ultrasonic waves, the effects of different methods were analyzed. The results showed that the overall preservation effect of ultrasonic composite group was significantly better than the control group, and there were no obvious differences （P〉0.05） from the ginger group; ginger group could better inhibit the decrease of glucose content, the respiration rate and MDA content, while the composite group could inhibit the peach fruit SSC, conductivity and PPO activity significantly and effectively delayed the respiration peak from 15 d to 25 d. In the low-temperature （1±0.5） ℃ storage, the inhibition of chilling injury and browning was effective and the refrigerated temperature was suitable. In short, considering economic, efficiency and safety factors, （1 ±0.5） ℃ storage with ginger treatment could be used and promoted as a eeofriendly and effective approach of Fenghuang honey peaches preservation.