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为寻找一种既有效又适合推广应用,而且符合食品安全的水蜜桃保鲜方法,以凤凰水蜜桃为试验材料,研究分析了在冷藏条件(1±0.5)℃下结合气调,分别用姜汁浸泡和超声波+姜汁浸泡对凤凰水蜜桃的保鲜效果。结果表明:从整体保鲜效果上来说,超声波+姜汁复合组保鲜效果最佳且显著好于对照组,与姜汁处理组差异不显著(P>0.05);姜汁处理组能够有效地抑制呼吸强度,降低可溶性糖含量和提高MDA含量,超声波+姜汁处理组对于抑制采后桃果实SSC的下降、电导率和PPO酶活性效果显著,并能有效推迟呼吸高峰从第15天至第25天;低温(1±0.5)℃贮藏有效地抑制了冷害和褐变发生,冷藏温度适宜。总之,从经济、有效、安全指标综合考虑,采后低温(1±0.5)℃+姜汁处理贮藏可以作为一种绿色有效的保鲜措施进行推广应用。
In order to find a peach preservation method that is both effective and suitable for popularization and application and meets the requirements of food safety, Fenghuang peach was used as the experimental material to study and analyze the effects of the combination of the air-conditioning under the refrigerating condition (1 ± 0.5) ° C, Soaking and ultrasonic + ginger soaked Phoenix preservative effect. The results showed that the preservation effect of ultrasonic + ginger juice group was the best and significantly better than that of the control group, but the ginger juice group had no significant difference (P> 0.05). The ginger juice group could effectively inhibit the respiration Intensity, reducing soluble sugar content and increasing MDA content. The ultrasonic + ginger juice treatment group was effective in inhibiting the decrease of SSC, conductivity and PPO activity of postharvest peach fruit and effectively delayed the respiration peak from day 15 to day 25 ; Low temperature (1 ± 0.5) ℃ storage effectively inhibited the occurrence of chilling damage and browning, refrigeration temperature is appropriate. In a word, considering the economic, effective and safety indexes, post-harvest low temperature (1 ± 0.5) ℃ + ginger juice storage can be popularized and applied as a green and effective preservation measure.