程序升温对不同成熟度水蜜桃保鲜效果的影响

以七、八成熟"湖景蜜露"水蜜桃为试材,研究了程序升温处理和0℃低温贮藏条件下果实失重率、硬度、呼吸速率、可溶性固形物含量、可滴定酸含量、总糖含量、丙二醛含量和果肉色差L*值等品质指标的变化。结果表明:在没有造成细胞不可逆冷害损伤前,程序升温可以使七、八成熟果实正常后熟、软化,成熟度愈低呼吸高峰出现愈早;程序升温处理果实丙二醛含量低,总糖和维生素C含量均高于0℃下贮藏的果实;整个试验过程中,程序升温处理果实含有较高的总糖和维生素C,贮藏效果较好。

Effects of Temperature Programming on Fresh Keeping Effectiveness of Honey Peach of Different Maturity

The experiment was conducted with seven tenth and eight tenth maturity "Hujingmilu" honey peach,and weight loss,firmness,respiration rate,total soluble solids,titratable acidity,total sugar,MDA and chromatic aberration parameter L~* of pulp were investigated at 0℃ and temperature-programming.The results showed that fruits could mature and soften generally when stored at temperature-programming,and the lower maturity degree the earlier that respiratory climacteric appeared;when stored at temperature-programming,the fruits had lower MDA content,and it had better effectiveness on seven tenth maturity;seven tenth and eight tenth maturity honey peach had higher total sugar,VC and titratable acidity content than that stored at 0℃;during the storage,eight tenth maturity had higher total sugar,VC and titratable acidity content and better storage effectiveness.