摘要
为了延长水蜜桃常温环境下的货架期,以奉化水蜜桃为研究对象,探究超声波+维C保鲜剂、紫外+维C保鲜剂、超声波+姜汁、紫外+姜汁、超声波+海藻酸钠和紫外+海藻酸钠处理对水蜜桃采后常温下(28±2℃)贮藏品质的影响,并测定各项理化和感官指标。结果表明,6种复合保鲜均能有效延缓水蜜桃果实的腐烂变质。其中,超声波+姜汁处理组保鲜效果最好。贮藏至第7天时,超声波+姜汁处理组腐烂指数仅为1.3,失重率为5.18%,相对电导率为0.52%,感官评价综合评分为22分。超声波+姜汁处理组有效延缓了水蜜桃的后熟速率,对保持水蜜桃质地、甜度、色泽、香气均有显著作用。
In order to prolong the shelf life of honey peach at room temperature,Fenghua honey peach was used as experimental materials to study the effects of ultrasonic+VC preservative,UV+VC preservative,ultrasonic+ginger juice,UV+ginger juice,ultrasonic+sodium alginate and UV+sodium alginate on the storage quality of honey peach at room temperature(28±2℃).The results showed that six kinds of compound preservation could effectively delay the decay and deterioration of peach fruit.Among them,ultrasonic+ginger juice treatment group had the best fresh-keeping effect.At the 7th day of storage,the decay index of ultrasonic+ginger juice treatment group was only 1.3,the weight loss rate was 5.18%,the relative conductivity was 0.52%,and the comprehensive sensory evaluation score was 22.Ultrasonic+ginger juice treatment group effectively delayed the ripening rate of honey peach,and played a significant role in maintaining the texture,color and taste of honey peach.
作者
张瑞娟
朱亚珠
ZHANG Ruijuan;ZHU Yazhu(Zhejiang International Maritime College,Zhoushan,Zhejiang 316021,China)
出处
《农产品加工》
2022年第10期26-30,共5页
Farm Products Processing
关键词
水蜜桃
复合保鲜
品质
honey peach
compound preservation
quality
