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为探讨不同浓度O_2处理对蟠桃果实冷藏后货架品质的影响,以“玉露”蟠桃为试材,对冷藏期和货架期间果实失重率、腐烂率、果肉硬度、可溶性固形物含量和果肉褐变度等指标变化开展研究。结果表明,0%~1%和1%~3%的O_2对蟠桃果实造成了伤害,表现为果实腐烂发酵、产生严重异味;对照果实冷藏后期和货架期间,果实风味丧失,果肉褐变;3%~5%、6%~8%和8%~10%的O_2处理均在一定程度上抑制了果肉褐变的发生,较好地保持了果实的固有风味和外观色泽,货架期间,果肉未发生褐变,其中以O_2浓度为3%~5%和6%~8%处理效果较好。推荐玉露蟠桃的气调冷藏的O_2参数为6%~8%。
In order to investigate the effect of different concentrations of O_2 treatment on the shelves quality of flat peach fruits after cold storage, the fruit weight loss rate, decay rate, fruit firmness, soluble solids content, Variability and other indicators to carry out research. The results showed that 0% ~ 1% and 1% ~ 3% of O_2 harmed flat peach fruits, which showed rotting and rotting of fruit, which resulted in severe peculiar odor. During the later period of cold storage and shelf life of fruit, O 2 treatment of% ~ 5%, 6% ~ 8%, and 8% ~ 10% inhibited the browning of the pulp to a certain extent and maintained the inherent flavor and appearance of the fruit well. During the shelf life, Browning occurs, of which O_2 concentration of 3% to 5% and 6% to 8% treatment effect is better. It is recommended that the O_2 parameter of modified Lulu peach should be 6% ~ 8%.