不同优化处理对凤凰水蜜桃保鲜效果的对比研究

以江苏省张家港市凤凰镇的凤凰水蜜桃(Prunus persica)为试验材料,对比研究了姜(Zingiber officincde Roscoe)汁、冷激和罗伦隐球酵母(Cryptococcus laurentii)发酵液3种处理对桃果实保鲜效果的影响。试验采取直接浸果的方式,浸果时间和浸果液浓度由前两年的保鲜试验确定。果实处理后装入保鲜袋置于常温条件下(25℃),放置5d后测量其失重率等8种生理指标。通过多年多指标的综合比较表明:经过不同处理后的水蜜桃各种指标都优于对照组,说明以上3种处理方法均起到了保鲜的作用;罗伦隐球酵母发酵液浸果处理在降低细胞膜透性、MDA含量和抑制PPO活性方面均优于其他处理,姜汁浸果处理在保持果实质量、抑制腐烂指数和呼吸强度方面较优,冷激处理效果相对较差,但仍具有一定保鲜效果。综合考虑,罗伦隐球酵母菌液浸果处理由于其操作复杂性,更适宜工厂化推广使用;姜汁浸果处理操作方便、原料易得,适宜在无大规模工厂化生产条件的广大果农中推广使用。

Comparative Effects of Different Methods on Preservation of Fenghuang Juicy Peach Fruits

In order to find out an effective way which fit the food safety policy and easy to be promoted, the Fenghuang juicy peach picked from Zhangjiagang City, Nanjing Province, were selected as the experiment material. The preservation effect was compared and analysed using ginger juice, cold shock and the suspensions of Cryptococcus laurentii. Treatment time and concentration was determined by previous experiments. After treatments, the fruits were packed with wrapping bag and stored at room temperature (25 ℃). 5 days later, 8 physiological and biochemical indexes of juicy peach fruits were measured. The results showed that indexes of treated groups were better than that of the control group. The C.laurentii was better in reducing the membrane permeability and MDA content and refraining the activity of PPO, and the ginger juice was more effective in maintaining the weight and slowing down rod index and respiratory rate. Cold shock also had some effects on juicy peach preservation. Due to feasibility, food safety and effectiveness, the ginger juice preservation method was suitable for popularization in fruit growers, and the C.laurentii method was fit for factory production application.