黄桃气调贮藏参数的优化及对品质的影响

Parameter Optimization of CA Storage of Yellow Peach and Its Effect on Quality

以黄桃为研究对象,以延长黄桃保鲜期为目的,采用正交试验方法研究1-MCP浓度、氧气体积分数、二氧化碳体积分数3个因素对黄桃货架期的影响,研究了气调贮藏对黄桃的腐烂指数、硬度、MDA含量、失重率、可溶性固形物含量、主要风味物质的影响。结果表明,黄桃最佳气调贮藏参数是3%(体积分数)氧气、9%(体积分数)二氧化碳、1-MCP浓度为30μL/L。气调贮藏能减少黄桃贮藏期的腐烂指数,减少果实硬度降低程度,延缓MDA含量的升高、失重率的增加和可溶性固形物含量的降低,缓解果实风味劣变,延长保质期。

An orthogonal array design was applied to establish the optimum parameter of 1-MCP concentration,oxygen concentration and carbon dioxide concentration for prolonging the yellow peach′s shelf life.The effects of CA storage on the rot index,hardness,MDA content,weight loss rate,soluble solid content and major flavor components were studied.The results showed that the optimum parameter for CA storage of yellow peach were found to be:3% oxygen(volume fraction),9% carbon dioxide(volume fraction) and 30 μL/L 1-MCP.CA storage could reduce the rot index of yellow peach during storage,reduce the decrease of fruit hardness,reduce the rise of MDA content and weight loss rate,delay the decrease of soluble solids content,and alleviate flavor deterioration of yellow peach,prolong the shelf life.