摘要
安丘蜜桃采后(20℃±1℃)具有典型的呼吸跃变过程,跃变峰过后,果实硬度明显下降,果肉衰败、褐变、风味显著变淡。0℃低温显著延缓呼吸峰和乙烯峰的出现,保持果实品质。气调组合实验证明,2%～5%O2+2%～5%CO2可以明显抑制果肉衰败、褐变,经70d贮藏后,此处理和空气对照果实的衰败率分别为0.2%和75.4%。与对照相比,气调处理可以维持较高的果肉硬度、Vc和可滴定酸含量,延长货架寿命。
Anqu' peach fruit showed typical climacteric after harvest at 20℃±1℃ The marked there were breakdown and browning in flesh, and poor flavor. Low temperature at 0℃±1℃resulted in decrease of respiratory rate and C2H4 production significantly, and retained good quality of fruits for a longer storage period. A desirable result was obtained in CA storage with 2%～5%O2+2%～5%CO2 at 0℃±1℃. After 70 days storage the breakdown rate in flesh of CA storage and control fruits were 0 2%and 75 4%respectively. Compared with control fruits, fruits with CA storage remained higher firmness?Vc and titratable acidity contents and prolonged shelf life.
出处
《食品科技》
CAS
北大核心
2002年第7期57-59,共3页
Food Science and Technology
关键词
安丘蜜桃
气调贮藏
乙烯
呼吸强度
果肉衰败
褐变
Anqu' peach, C2H4,respiratory rate, breakdown of fruit, browning, CA storage
