摘要
本试验以‘寒露蜜’桃为材料,探讨连续式减压处理和一次性减压处理两种短时减压处理方式对常温保鲜桃果实品质的影响。结果表明,20℃常温放置5天时,连续性减压处理桃果实的腐烂率为21.43%,失重率为3.72%,硬度为67.77 N,可溶性固形物含量为12.67%,可滴定酸含量为0.27%。与其它处理相比,连续式减压处理可以降低‘寒露蜜’桃果实腐烂率、失重率,保持呼吸速率、硬度和可滴定酸含量,因此,该处理方式可以作为一种保持常温保鲜桃果实品质的技术。
In this study,the effects of continuous hypobaric treatment and disposable hypobaric treatment on the quality of Hanlumi peach under normal-temperature storage were studied.The results showed that when placed at 20℃ for 5 days under continuous hypobaric treatment,the decay rate,weight lost rate,firmness and the content of soluble solids and titration acid were 21.43%,3.72%,67.77 N,12.67% and 0.27%,respectively.Compared with the other treatments,continuous hypobaric treatment could reduce the decay rate and weight lost rate of Hanlumi peach fruit,and maintain the respiration rate,firmness,titration acids content.Therefore,continuous hypobaric treatment could be used as a technique to maintain the fruit quality of peach at room temperature.
作者
张雪丹
刘伟
孙山
郝传浩
李桂祥
辛力
Zhang Xuedan;Liu Wei;Sun Shan;Hao Chuanhao;Li Guixiang;Xin Li(Shandong Institute of Pomology,Taian 271000,China;Taocun Town People’s Government of Qixia City,Qixia 265301,China)
出处
《山东农业科学》
2019年第12期43-47,共5页
Shandong Agricultural Sciences
基金
山东省重点研发计划项目(2019GNC106053)
山东省现代农业产业技术体系水果创新团队专项基金(SDAIT-06-13)
国家重点研发计划项目(2017YFD0401303)
关键词
桃
连续式减压处理
一次性减压处理
果实品质
Peach
Continuous hypobaric treatment
Disposable hypobaric treatment
Fruit quality
