凤凰水蜜桃采后低温冷藏优势保鲜方法的对比研究

Comparative Study of the Effects on the Fenghuang Peach with Different Treatments at Different Low-temperature during Storage

以凤凰水蜜桃‘白花’品种为试验材料,对比研究植酸和姜汁两种优势方法结合低温贮藏（1-9℃共9个温度梯度）下水蜜桃的保鲜效果,测定桃果实的各项主要生理生化指标。结果表明：低温结合植酸＋套袋的优势保鲜方法略微优于低温结合姜汁＋套袋的优势保鲜方法,两者均明显好于直接低温贮藏。如果单纯只追求保鲜效果,那么1℃仍然为‘白花’水蜜桃最适贮藏温度,1℃贮藏结合植酸＋套袋的组合可以达到最好的效果。如果综合考虑经济效益和保鲜效果,2-3℃低温贮藏结合植酸＋套袋的组合已经可以和直接在1℃贮藏时候的保鲜效果相比拟,因此,通过低温复合冷藏优势保鲜方法可以做到更加经济环保。低温套袋植酸、姜汁浸果处理操作极为易行且经济环保,是极具开发潜力和推广的低温保鲜方法。

The Fenghuang ＂Baihua＂ honey peaches were chosen as the experimental samples. In order to compare the effect of preser- vation with phytic acid and ginger treatment under nine graded refrigerated conditions （1-9 ℃）, the major physiological and biochemi- cal indices of peach fruit were measured. The results showed that phytic acid combined with low temperature storage was better than ginger combined with low temperature storage. Both were better than that of the reference groups. If pursuing preservation effect, phyt- ic acid combined with 1℃ storage had the best effect. If concern on economical and environmental protection, phytic acid combined with 2-3℃ storage had the same effect with 1℃storage. Phytic acid and ginger soaking operations were extremely convenient, envi- ronmental, which was a kind of promotion and development potential of refrigerated preservation methods.