摘要
质地是果实重要的品质特征之一。以平谷久保桃为试验材料,采用质构仪穿刺法研究不同处理（1-MCP结合PE膜包装、PE膜包装、微孔袋包装）对常温（25~28℃）货架期间桃果实质地的影响和各质地参数间的相互关系。结果表明,1μL/L浓度的1-MCP结合PE膜包装处理可以显著减少果实腐烂率,有效延缓桃果皮强度、果皮脆性、果肉平均硬度和果肉匀质指数的降低,抑制果皮破裂深度的上升;桃果皮强度与果皮脆性、果肉平均硬度、果肉匀质指数呈极显著正相关（R分别为0.928、0.974、0.795）,与果皮破裂深度呈极显著负相关（R=-0.864）;果皮脆性与果肉平均硬度、果肉匀质指数呈极显著正相关（R分别为0.968、0.956）,与果皮破裂深度呈极显著负相关（R=-0.897）。
Texture is one of the important characteristics of the fruit quality. Taking Jiubao peach from Pinggu as the test material, the effects of different treatments （1 -methylcyclopropene combined with PE film, PE film packaging and microporous membrane packaging） on the texture of peach fruit during normal temperature （25-28 ℃） shelf-life and the relationships in the texture parameters were studied by using texture analysis hardness testing. The result showed that, 1-MCP combined with 40μm PE film treatment could significantly reduce the rotten fruit rate, effectively delay the decrease of peach pericarp break force, pericarp brittleness, mean flesh firmness and the number of peaks, and inhibit the increase of pericarp break distance compared with control. The result also showed that the pericarp break force of peach had good positive correlations with pericarp brittleness, mean flesh firmness and the number of peaks（R were 0.928, 0.974 and 0.795 respectively）, and had a high negative correlation with pericarp break distance（R=-0.864）. Meanwhile, pericarp brittleness had a good positive correlation with mean flesh firmness and the number of peaks（R were 0.968 and 0.956 respectively）, and had an obviously negative correlation with pericarp break distance （R=-0.897）.
出处
《保鲜与加工》
CAS
2014年第6期17-21,共5页
Storage and Process
基金
国家科技支撑计划项目(2012BAD38B01)
关键词
桃
质构仪
穿刺法
质地
1-MCP
PE膜
peach
texture analyzer
punture methods
texture
1-MCP
PE film
