食品工业科技2018，Vol.39Issue(7)：267-270,4.DOI:10.13386/j.issn1002-0306.2018.07.048
低温减压贮藏对“川中岛”水蜜桃保鲜效果的影响
The preservation effects of low temperature and hypobaric storage on "Chuan Zhongdao" peach
摘要
Abstract
The effects of hypobaric storage (10,50,90 kPa) of" Chuan Zhongdao" peach under(4 ± 0.5) ℃ were studied.Results showed that hypobaric storage could effectively delay the quality decline of peach under(4 ± 0.5) ℃,meanwhile,the effect of 50 kPa group was better,the browning degree of peach was low treated by the 50 kPa group,and it can significantly delay the ripening rate of peach and maintained a high hardness,compared with the control group,the weightloss rate of 50 kPa group decreased by 40.00％,and the decay index decreased by 87.50％,the sensory attributes of peach keep well,and has a significant effect on the color,aroma and taste of peach.关键词
减压贮藏/水蜜桃/保鲜Key words
hypobaric storage/peach/preservation分类
轻工纺织引用本文复制引用
黄宇斐,乔勇进,刘晨霞,甄凤元,王晓,王新其..低温减压贮藏对“川中岛”水蜜桃保鲜效果的影响[J].食品工业科技,2018,39(7):267-270,4.基金项目
上海市科技兴农重点攻关项目(沪农科推字[2016]第2-3-1号) （沪农科推字[2016]第2-3-1号）
上海市农产品保鲜加工专业技术服务平台项目(14DZ2293900). （14DZ2293900）
