油桃常温贮藏保鲜试验

• 作 者: 梁志宏 吕英忠
• 机 构: 山西省农业科学院果树研究所,
• 出 处: 中国果树
• 发表日期: 2011年03期
• 关键词: 常温贮藏 桃果 可滴定酸含量 壳聚糖涂膜 晚金 热激处理 涂膜处理 果实硬度 涂膜液 果实风味

以晚金油桃果实为试材,研究了1%壳聚糖涂膜液浸泡和45℃热水浸泡处理后果实常温贮藏效果。结果表明,壳聚糖涂膜、壳聚糖涂膜+热激、热激处理均可以抑制常温贮藏油桃果实呼吸强度,降低桃果电解质渗出率,维持果实较高硬度和可滴定酸含量,保持果实风味,减少果实腐烂及水分散失,延长桃果常温贮藏期;以涂膜+热激处理的油桃保鲜效果最好,常温下贮藏10天,桃果食用品质良好。

The fruits of late peach Nectarine were used as materials to study the storage effect of 1% chitosan film soaking and soaking in 45 ℃ hot water at room temperature. The results showed that both chitosan coating and chitosan coating + heat shock and heat shock treatment can restrain the respiration intensity of nectarine fruit stored at room temperature, reduce the leakage rate of peach electrolyte, maintain the higher hardness and titratable acid content of fruit, Maintaining fruit flavor, reducing fruit decay and water loss, prolonging the storage period of peach at room temperature; the best preservation effect of the coating film + heat shock treatment was nectarine, which was stored at room temperature for 10 days and had good eating quality.