摘要
三年的研究表明,降低贮藏温度,明显降低肥城桃果实硬度下降速率,延缓果肉褐变发生时间。3℃和0℃条件可导致果肉发生冷害褐变,且3℃条件下果肉褐变表现早于0℃条件。0℃条件进行间歇升温处理可以明显延缓由冷害导致的果肉褐变发生。0℃,5%O2+5%CO2气调贮藏较好保持果实硬度,延迟果肉褐变发生,1%O2提前果肉褐变发生时间。0℃,5%O+5%CO2,间歇升温条件可以延长肥城桃贮藏期达70d,货架期5d,保持果实良好食用品质,果肉不褐变。
yr studies revealed that CA storage with 1%O2+5%CO2at 3℃was not favorable for fruit of peach Feicheng, because 3℃ and 1%O2 caused generation of flesh browning earlier than 0℃ and 5%O2.CA storage with 5%O2+5%CO2 at 0℃in combination with intermittent raising of temperature 5%O2 +5%CO2 significantly delayed the beginning of flesh browning, better maintained fruit firmness, and prolonged the storage period up to 70d with shelf life being of 5d, keeping the fruit in good consuming quality.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2002年第9期112-114,共3页
Food Science
关键词
温度
气体成分
肥城桃果实
贮藏效果
间歇升温
褐变
Peach Feicheng Temperature CA storage Iintermittent raising of temperature.(IRT) Browning