摘要
对水蜜桃在(0±0.5)℃,不同减压条件下生理生化的变化进行研究。结果表明,减压贮藏可以显著地降低水蜜桃贮藏期的呼吸强度,减少VC的损失,有利于保持果实含水量、硬度和可溶性总糖,显著地延缓果实褐变。较适宜的贮藏压力为50～60kPa,过低的分压会在贮藏后期对果实产生伤害。
The changes of physiological and biochemical indexes under the conditions of low pressure were studied. The result showed that hypobaric storage slowed down markedly respiratory rate and the loss rate of VC. Hypobaric storage could inhibit the decrease of firmness, the losses of water and the decrease of soluble sugar, inhibited the browning rate of juicy peach significantly. The results also showed that the effect of treatment with 50～60 kPa was the best. However,the treatment with too low pressure could caused fruit injury by anaerobic respiration during the latter storage period.
出处
《保鲜与加工》
CAS
2004年第6期16-18,共3页
Storage and Process
关键词
水蛮桃
减压贮藏
生理生化指标
juicy peach
hypobaric storage
physiological and biochemical index
