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研究氯化钙、热空气及两者结合处理对“艳红”水蜜桃低温冷藏的效果及其氧化还原机理。研究结果表明,水蜜桃果实在4℃低温及其后的模拟货架期内迅速软化变色。氯化钙和热空气处理均能改善桃果贮藏效果,提高果皮抗坏血酸(ASC)含量和其还原状态,其中氯化钙的效果较好。氯化钙和热空气的结合处理增加了单个处理后果皮ASC含量和抗氧化状态,提高了桃果的抗冷性,在一定程度上改善了桃果的冷藏品质。
The effects of calcium chloride, hot air and the combination of the two treatments on the cryopreservation of “Yanhong” peach and its redox mechanism were studied. The results showed that the peach fruit rapidly softened and discolored during 4 ℃ low temperature and the subsequent simulation shelf life. Calcium chloride and hot air treatment can improve the peach fruit storage effect, improve the pericarp ascorbic acid (ASC) content and its reduction state, of which calcium chloride is better. The combined treatment of calcium chloride and hot air increased ASC content and antioxidant status of the pericarp, increased the chilling resistance of peach fruit and improved the chilled fruit quality to a certain extent.