| 新型组合物理方法对凤凰水蜜桃的保鲜效果 |
| |
| 引用本文： | 李 卉,孙政国,李 阳,崔志宽,赵心语,陈怀艳,李建龙,何正岳,潘 斌,罗 斌.新型组合物理方法对凤凰水蜜桃的保鲜效果[J].天津农业科学,2014(4):31-36. |
| |
| 作者姓名： | 李 卉 孙政国 李 阳 崔志宽 赵心语 陈怀艳 李建龙 何正岳 潘 斌 罗 斌 |
| |
| 作者单位： | [1] 南京大学生命科学学院,江苏南京210093 [2] 南京农业大学动物科技学院,江苏南京210095 [3] 张家港市凤凰镇农业服务中心,江苏张家港215613 |
| |
| 基金项目： | 国家自然科学基金（41271361;J1103512;J1210026）;张家港市凤凰水蜜桃营养生理、腐烂机理及保鲜综合技术研究（ZKN1002） |
| |
| 摘 要： | 本研究旨在探讨不同物理方法作用于水蜜桃的保鲜效果及其机理,以期获得一种安全高效的新型复合物理保鲜方法。研究以江苏省张家港市凤凰镇的凤凰水蜜桃白花品种(Prunus persica.cv'Baihua')为试验材料,分析了在室温条件(30±5)℃下利用竹炭包装、UV-C照射、超声波清洗和预冷(3℃)的单一及复合处理对凤凰水蜜桃的保鲜效果。结果表明:各物理方法均具有一定的保鲜效果,预冷可显著(P0.05)推迟呼吸高峰;UV-C在降低呼吸速率和维持细胞膜结构方面优于其他处理;竹炭处理可有效维持果实硬度和抑制MDA的增长;复合处理组效果最好,贮藏第14 d时,复合处理的失重率、硬度和可溶性固形物含量的下降速率分别低于对照组2.45个百分点,92.78%,26个百分点,呼吸高峰由4 d推迟至10 d,MDA增长和PPO酶活性增强的速率分别低于对照组82.60%和11.04%,而且该复合处理方法操作简便、安全高效。因此,"竹炭包装+UV-C+超声波清洗+预冷"的新型复合物理保鲜方法能在保证果实品质的前提下有效延长水蜜桃的保鲜期和货架期。
|
| 关 键 词： | 凤凰水蜜桃 竹炭包装 UV-C 超声波 预冷 保鲜 |
Preservation Effects of New Combination of Different Physical Treatments on Fenghuang Honey Peach Quality |
| |
| LI Hui,SUN Zheng-guo,LI Yang,CUI Zhi-kuan,ZHAO Xin-yu,CHEN Huai-yan,LI Jian-long,HE Zheng-yue,PAN Bin.Preservation Effects of New Combination of Different Physical Treatments on Fenghuang Honey Peach Quality[J].Tianjin Agricultural Sciences,2014(4):31-36. |
| |
| Authors: | LI Hui SUN Zheng-guo LI Yang CUI Zhi-kuan ZHAO Xin-yu CHEN Huai-yan LI Jian-long HE Zheng-yue PAN Bin |
| |
| Institution: | 3, LUO Bin3 (1.College of Life Science, Nanjing University, Nanjing, Jiangsu 210093, China; 2.College of Animal Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China; 3. Fenghuang Agricultural Serve Center , Zhangjiagang, Jiangsu 215613, China ) |
| |
| Abstract: | In order to explore the effects and mechanism of physical preservation methods and find out a new combined physical effective way to preserve peaches which fits the food safety policy, the Fenghuang honey peaches picked from Zhangjiagang, Nanjing Province, were selected as the experiment materials. At normal temperature （30±5） ℃, the effect was compared and analyzed using charcoal packaging, UV-C irradiation, ultrasonic cleaning, pre-cooling either separately or all combined. The results showed that different physical method had played a role in the preservation. The pre-cooling treatment was significantly （P〈0.05） better in delaying respiratory peak. The UV-C irradiation treatment was superior to other treatments in reducing respiratory rate and maintaining cell membrane structure while the charcoal treatment could effectively maintain fruit firmness and suppress the growth of MDA. However, the combined treatment was the best. On the 14th day, the value of weight loss of combined treatment was 2.45 percentage point lower than the controlled group. The value of firmness of combined treatment was 92.78% and the value of soluble solids content was 26 percentage point lower than the controlled group. The fourth day was postponed to tenth day to reach respiratory peak. The MDA growth rate of combined treatment was 82.60% and PPO growth rate was 11.04% lower than the controlled group. What＇s more, the combined method is simple, safe and efficient. Thus, the new combined physical treatment of ＂charcoal packaging ＋ UV-C irradiation ＋ ultrasonic cleaning ＋pre-cooling＂ is an effective way to extend the shelf life of peaches which fits the food safety policy and maintains the quality. |
| |
| Keywords: | Fenghuang honey peach charcoal packaging UV-C ultrasonic cleaning pre-cooling preservation |
| 本文献已被 CNKI 维普 等数据库收录！ |
|
