安徽农业科学2012，Vol.40Issue(9)：5324-5325,2.
通过低温贮藏原料延长软白桃罐头加工期的可行性研究
Feasibility Study on Prolonging Throughput of Canned Soft White ‘ Okubao’ Peach (Amygdalus persica cv.‘ Okubao’ ) by Fruit Cool Storage
摘要
Abstract
[ Objective ] The aim was to study sensory quality, some physical and chemical indices and material use efficiencies of canned soft white ' Okubao' peach produced through suitable technology using different cold storage periods of ' Okubao' peach as material, and discuss the feasibility of prolonging throughput of canned soft white ' Okubao' peach by fruit cold storage. [ Method] Six treatments were designed and recorded as A1 , A2, A3, A4, A5, A6, respectively. Thereinto, cool storage temperature and time of A1 was 0 - 2 ℃ and 0 day respectively, its ripening temperature and time was 30 ℃ and 3 days respectively; Cool storage temperature and time of A2 was 0-2℃ and 6 days respectively , its ripening temperature and time was 30 ℃ and 3 days respectively; Cool storage temperature and time of A3 was 0 - 2 ℃ and 12 days respectively, its ripening temperature and time was 30 ℃ and 3 days respectively; Cool storage temperature and time of A4 was 0 - 2 ℃ and 18 days respectively, its ripening temperature and time was 30 ℃ and 3 days respectively; Cool storage temperature and time of A5 was 0-2 ℃ and 24 days respectively, its ripening temperature and time was 30 ℃ and 2 days respectively; Cool storage temperature and time of A6 was 0- 2℃ and 30 days respectively, its ripening temperature and time was 25 ℃ and 2 days respectively. [Result] The results showed that sensory quality, some physical and chemical indices of canned soft white ' Okubao' peach were no significant differences with contrast when the cool storage time of ' Okubao' peach was within 18 days, and its material use efficiency was 90. 1 % of the control at the 18th day of cool storage. When the cool storage time of ' Okubao' peach was more than 18 days, the material use efficiency decreased significantly, and prolonging storage time could increase the storage cost and raw material cost was increased correspondingly. [Conclusion] It has the feasibility of expanded production that using 'Okubao' peach stored in cool for 18 days to produce canned products.关键词
大久保桃/冷藏/加工/品质/原料利用率Key words
' Okubao' peach/ Cool storage/ Process/ Quality/ Material use efficiency分类
农业科技引用本文复制引用
王静,苗利军,王华..通过低温贮藏原料延长软白桃罐头加工期的可行性研究[J].安徽农业科学,2012,40(9):5324-5325,2.基金项目
河北省秦皇岛市科技攻关计划项目(201001A174). （201001A174）
