食品科学2012，Vol.33Issue(8)：289-295,7.
低温条件下不同品种桃果实的耐藏性差异研究
Storability Difference of Peach Varieties during Low-Temperature Storage
摘要
Abstract
In order to explore the injury status of peach varieties during low-temperature storage and shelf-life period,15 peach varieties were analyzed for hardness,juice yield,relative conductivity,ethylene production,flesh color and sensory evaluation during 0 ℃ storage and 3 days of shelf-life period at 20 ℃.The results showed that hardness,juice yield,relative conductivity of different peach varieties revealed a significant change during low-temperature storage.The peak of ethylene production was observed at different time points.Nectarine 75,Jintong 7,Ruipan 4,Jingyu and Huayu peach fruits had no flesh browning;however,other varieties had various flesh browning after 30 days of storage.The flesh browning of Lvhua 9 was observed at the beginning of storage,but the flesh browning of all other varieties became more obvious with the increase of storage time.After the shelf-life period at 20 ℃,the varieties except nectarine 75 and Jintong 7 revealed hardness change at different degrees or rebound at different storage periods.Meanwhile,the yield of juice and relative conductivity of different varieties were also different.In conclusion,different peach varieties have different sensitivity to low temperature.Nectarine 75 and Jintong 7 reveal the least sensitivity to low temperature among 15 peach varieties,but Okubo,Ruipan 3,Ruipan 4,Wan 24,Jingyu,Huayu,Jingyan and Yanhong varieties are sensitive to low temperature.Dadong,Lvhua 9,Gaofeng,Bixia and Zhonghuashoutao varieties reveal the most sensitive to low temperature and chilling injury.关键词
品种/桃果实/冷藏/冷害/货架期/品质Key words
varieties/peach fruits/cold storage/chilling injury/shelf-life/quality分类
农业科技引用本文复制引用
祝美云,党建磊,梁丽松,王贵禧..低温条件下不同品种桃果实的耐藏性差异研究[J].食品科学,2012,33(8):289-295,7.基金项目
国家自然科学基金面上项目 （）
