摘要
以水蜜桃品种为试材,设低O2 ,高O2 ,茉莉酮酸甲脂( MJ) 以及MJ和高O2 混合( Mix)4 个处理,以空气(Air) 处理作对照。处理后,放在2 ℃的条件下冷藏。采样测定冷藏后果肉组织内的次生代谢物质( 异味物质) 。结果表明,与对照相比,高O2 和Mix 处理均有效抑制冷藏前、中期乙烯和CO2 产生;低氧处理,使整个冷藏期乙烯和CO2 的产生受抑;单独MJ处理,前期乙烯释放受抑,但加快了整个冷藏期CO2 的释放;Mix 处理有效抑制了水蜜桃组织中乙醇、乙醛、乙酸的积累,桃的冷藏风味较好。预处理时间愈长,这种效果愈明显。单独MJ处理和低O2 处理不能长期保持水蜜桃的风味。
Juicy Peach fruits were exposed to air,2%O 2,100%O 2,1 0nmol/L Methyl Jasmonate (pressure infiltrated 82 kpa for 5 min),or both MJ and pure O 2(Mixture)in treating duration of 2,4,8 days respectively.Fruits were kept at 2℃ in air for 24 days after treatments.Production of alcohol,esters and other volatile compounds was measured prior to and on 8,16,24 days of storage.Accumulations of ethanol,acetal dehyde and ethyl acetate were all inhibited following MIX treatment.Compared analysis of three duration treatments showed that the longer of treatment applied,the more effective was correspond in peach fruit.Continuaw stress with lower O 2 silenced ethylene productivity till the end of storage.MJ treatment alone allowed ethylene increase earlier and was not able to keep long of flavorable quality.However,the fruits from the MIX treatment and pure O 2 contained much lower content of fermentation products associated with off flavors compared with those from pretreatment in 2% O 2.Both pure O 2 and 2% O 2 pretreatments suppressed the respiration rate of peach fruit,but the later did that forever and the former was able to resume.Thus suggesting that keeping flavor of Juicy peach fruits depends on the re ripening ability during and post storage.
出处
《华北农学报》
CSCD
北大核心
1999年第4期137-141,共5页
Acta Agriculturae Boreali-Sinica
基金
国家自然科学基金
关键词
水蜜桃
茉莉酮酸酯
冷害
风味
氧气
Juicy peach
Methyl jasmonate
Volatile flavor
Low O 2
High O 2
CI
