不同浓度番茄红素处理对青州蜜桃保鲜效果的影响

Effect of Different Lycopene Concentration on Preservation of Qingzhou Honey Peach

用不同浓度的番茄红素溶液作为保鲜剂,对青州蜜桃进行覆膜处理30 min后常温贮藏,测定各项生理指标,研究番茄红素对于青州蜜桃保鲜效果的影响。结果表明,不同浓度的番茄红素都能有效降低青州蜜桃的失重率、延迟呼吸高峰出现的时间,其中浓度为3 mg·L^(-1)的番茄红素溶液对青州蜜桃保鲜效果最好。

Qingzhou honey peaches were coated in different concentration of lycopene for 30 min and stored in room temperature. The physiological indexs of peach respectively were tested,and the effects of lycopene on preservation of Qingzhou honey peach were studied. The results showed that lycopene could inhibit the weight loss ratio of peaches and delayed the arrival of respiratory peak. Among them, lycopene with the concentration of 3 mg·L^（-1）had the best preservative effect on Qingzhou honey peach.