摘要
研究了不同减压贮藏条件(10、50和90 k Pa)对"川中岛"水蜜桃在(4±0.5)℃下贮藏的影响。结果表明:减压贮藏能有效地延缓水蜜桃果实品质下降。其中,经50 k Pa处理贮藏效果较好,经其处理的果实褐变程度较低,并明显延缓水蜜桃后熟速率,保持了较高的硬度,与常压对照相比,失重率降低了40.00%,腐烂指数减少了87.50%,保持了水蜜桃较佳的感官品质,对保持水蜜桃色泽、香气、味道有显著效果。
The effects of hypobaric storage （ 10,50,90 kPa） of＂ Chuan Zhongdao＂ peach under （4±0.5）℃ were studied.Results showed that hypobaric storage could effectively delay the quality decline of peach under（4 ± 0.5 ） %, meanwhile, the effect of 50 kPa group was better, the browning degree of peach was low treated by the 50 kPa group, and it can significantly delay the ripening rate of peach and maintained a high hardness, compared with the control group, the weightloss rate of 50 kPa group decreased by 40.00%, and the decay index decreased by 87.50%, the sensory attributes of peach keep well, and has a significant effect on the color, aroma and taste of peach.
作者
黄宇斐
乔勇进
刘晨霞
甄凤元
王晓
王新其
HUANG Yu-fei1,2, QIAO Yong-jin1 ,LIU Chen-xia1 ,ZHEN Feng-yuan1, WANG Xiao1,WANG Xin-qi1(1.Research Center for Agricuhural Products Preservation and Processing, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China ; 2.College of Medical Devices and Food, University of Shanghai for Science ＆ Technology, Shanghai 200093, Chin)
出处
《食品工业科技》
CAS
CSCD
北大核心
2018年第7期267-270,共4页
Science and Technology of Food Industry
基金
上海市科技兴农重点攻关项目(沪农科推字[2016]第2-3-1号)
上海市农产品保鲜加工专业技术服务平台项目(14DZ2293900
关键词
减压贮藏
水蜜桃
保鲜
hypobaric storage
peach
preservation
