中国农业科学（英文版）2002，Vol.1Issue(2)：207-212,6.
Changes in Enzymatic Activity and Quality Attributes of Late-mature Peaches in Response to Controlled Atmosphere Conditions
Changes in Enzymatic Activity and Quality Attributes of Late-mature Peaches in Response to Controlled Atmosphere Conditions
TIAN Shi-ping 1XU Yong 1JIANG Ai-li 1WANG Yi1
作者信息
- 1. Institute of Botany, Chinese Academy of Sciences, Beijing 100093
- 折叠
摘要
Abstract
Late-mature peaches (Prunus persica L. Batsch, cv. Dongxuemi ) were stored in air,modification atmosphere (MA) and controlled atmospheres (CA) at 1℃ to investigate enzymatic activities,flesh browning, quality attributes and fruit storability during storage periods. Peaches stored in CA conditions showed significant lower activities of polyphenol oxidase (PPO) and peroxidase (POD) compared to that kept in MA and in air during the early period of storage. CA treatments indicated a better result in maintaining fruit firmness, color and titratable acidity than MA and control treatments. But there was no significant difference in vitamin C and total soluble solids of peaches stored in CA, MA and air. Increasing PPO activity obviously stimulated flesh browning. Peach fruits stored in CA conditions showed a lower activity of POD and higher firmness in the early period of storage. The peaches stored in 5%CO2 + 5%O2 and 10%CO2 + 5%O2 for 92 days had a good quality without any off-flavor. The results indicated CA conditions obviously inhibited the enzymatic browning, delayed senescence and maintained quality of late-mature peaches.关键词
Peaches/Controlled atmospheres/PPO/POD/Quality attributesKey words
Peaches/Controlled atmospheres/PPO/POD/Quality attributes引用本文复制引用
TIAN Shi-ping,XU Yong,JIANG Ai-li,WANG Yi..Changes in Enzymatic Activity and Quality Attributes of Late-mature Peaches in Response to Controlled Atmosphere Conditions[J].中国农业科学（英文版）,2002,1(2):207-212,6.
