海藻酸钠(SAA)复合Vc保鲜纸包装处理对采后水蜜桃保鲜效果的对比系统研究

Comparison of Sodium Alginate and Vc Packaging Effects on Postharvest Juicy Peaches

旨在寻找到对水蜜桃安全有效的生物保鲜新方法。通过不同浓度的海藻酸钠(SAA)及采后利用Vc保鲜纸包装处理进行组合,研究在室温(28±1)℃条件下,对白花水蜜桃的采后保鲜效果。结果表明:1%SAA对抑制果实呼吸强度、相对电导率的上升,减缓硬度、可溶性固形物(TSS)下降具有一定效果。与CK组相比,可将腐烂指数有效降低68.1%,丙二醛含量降低12.4%,是不同浓度的SAA中的最佳处理,因而选择1%SAA与Vc保鲜纸进行复合处理。复合试验中,1%SAA与Vc保鲜纸复合处理的果实在贮藏末期能减少果实的褐变,保存果实的TSS,使其显著高于CK(P<0.05),有效延缓物质分解速率,贮藏到第7天时,SAAPVc组的失重率为1.5%,而CK组失重率接近2.8%,复合处理在抑制果实失重率方面效果显著。综上所述,在常温条件下,利用1%SAA与Vc保鲜纸复合处理能够提升水蜜桃采后保鲜品质。

The purpose of this paper is to find biological preservation of peach which is safe and effective. This study investigated the effects of SAA and Vc plastic wrap packaging on preservation quality of baihua peaches during normal temperature( 28 ± 1) ℃. The results showed that 1% SAA achieved lower respiration intensity,conductivity,hardness and TSS than other treatments,thus chose it for the synthesize treatments. It reduced the decay index by 68. 1% and MDA content by 12. 4% compared with the CK. In synthesize part during preservation,1% SAA and Vc plastic wrap packing effectively reduced the decrease of TSS and being brown,which was significantly better than CK( P < 0. 05),by delaying substance decomposes. The tests under normal temperature of the 7th day,the SAAPVc sets could remarkably reduce the weight loss rate to 1. 5% while the CK group nearly reached 2. 8%. In summary,under normal temperature conditions,the combination of 1% SAA and Vc plastic wrap packing could effectively improve the storage quality of juicy peaches.