不同化学方法处理对凤凰水蜜桃采后生理与品质的影响

通过探讨化学方法对水蜜桃的保鲜效果及机理,进而寻找一种既有效又适合在广大果农中推广,而且符合食品安全的水蜜桃化学保鲜方法。以江苏省张家港市凤凰镇的凤凰水蜜桃(Prunus persica)为试验材料,研究分析了在冷藏条件(3±1)℃下,分别用质量分数为2%的氯化钙(CaCl2)、0.3g·L-1的水杨酸(SA)、0.5g·L-1的赤霉素(GA3)单一及复配处理浸泡凤凰水蜜桃15min的保鲜效果。结果表明:从整体保鲜效果上来说,复配处理的效果好于单一处理;2%CaCl2+0.3g·L-1SA处理在保持可溶性糖含量、降低细胞膜透性、抑制呼吸强度方面要好于其他处理;2%CaCl2单一处理在保持果实硬度、可溶性固形物和降低失重率方面要好于其他处理。2%CaCl2+0.3g·L-1SA处理的水蜜桃保鲜效果最佳,有效的抑制了果实冷害和褐变的发生,保持了水蜜桃的果实品质;而由于CaCl2成本较低,且方便获得,符合食品安全要求,因此,利用2%CaCl2进行水蜜桃保鲜则更适合在广大果农中推广应用。

Effect of Different Chemical Treatments on Postharvest Physiology and Quality of FengHuang Honey Peach during Storage

In order to explore the effect and mechanism of chemical preservation methods and find out an effective way to fit the food safety policy and easy to be promoted,the FengHuang water peaches picked from Zhangjiagang,Nanjing Province,were selected as the experiment materials.At refrigerated temperature(3±1℃),the preservation effect was compared and analyzed using 20% calcium chloride(CaCl2),0.3g·L-1 salicylic acid(SA),0.5g·L-1 gibberellic acid(GA3) either separately or combined.Overall,effects of mixture treatments were better than single treatments.The 2% CaCl2+0.3g·L-1 SA treatment was better in keeping the soluble sugar,controlling the membrane permeability,slowing down the respiration rate,the 2% CaCl2 treatment was superior in maintaining the firmness,soluble solids content(SSC) and slowing down the weight loss rate.Combined of 2% CaCl2 and 0.3g·L-1 SA was an effective method to alleviate chilling and internal browning in peaches preservation.What`s more,CaCl2 treatment was more suitable for promotion due to low cost and easy operation.