| 不同降温方式与钙处理对大久保桃采后生理的影响 |
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| 引用本文： | 邢震,闫师杰,马照春,江英,朱本忠.不同降温方式与钙处理对大久保桃采后生理的影响[J].保鲜与加工,2009,9(6):38-40. |
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| 作者姓名： | 邢震 闫师杰 马照春 江英 朱本忠 |
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| 作者单位： | 石河子大学食品学院,新疆,832003;天津农学院食品科学系,天津市农产品加工科技创新与成果转化基地,天津,300384;山西农业大学食品科学与工程学院,太谷,030801;中国农业大学食品科学与营养工程学院,北京,100083 |
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| 基金项目： | 天津市农委科技合作项目，"十一五"国家科技支撑计划重点项目 |
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| 摘 要： | 以大久保桃果实为试材,研究了急速与缓慢两种不同降温方式下,钙处理对桃果实品质及采后生理变化的影响。研究结果表明,钙处理能够不同程度地抑制桃果实的呼吸强度,减缓乙烯释放速率,较好地保持桃果实硬度,减少可溶性固形物和可滴定酸含量的下降,从而延缓了桃果实品质的下降,而以急速降温的处理方式效果更好。
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| 关 键 词： | 大久保桃 钙处理 降温方式 生理 |
Effect of Ca Treatment and Different Cooling Methods on Physiology of Okubo Peach after Harvest |
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| XING Zhen,YAN Shi-jie,MA Zhao-chun,JIANG Ying,ZHU Ben-zhong.Effect of Ca Treatment and Different Cooling Methods on Physiology of Okubo Peach after Harvest[J].Storage & Process,2009,9(6):38-40. |
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| Authors: | XING Zhen YAN Shi-jie MA Zhao-chun JIANG Ying ZHU Ben-zhong |
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| Institution: | XING Zhen1,YAN Shi-jie2,MA Zhao-chun3,JIANG Ying1,ZHU Ben-zhong4 (1. Food College,Shihezi University,Xinjiang 832003,China,2. Department of Food Science,Tianjin Agricultural University,Tianjin Agricultural Products Processing Scientific Innovation & Achievement Transform Base,Tianjin 300384,3. College of Food Science , Engineering,Shanxi Agricultural University,Taigu 030801,4. College of Food Science , Nutritional Engineering,China Agricultural University,Beijing 100083,Chi... |
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| Abstract: | This paper was designed to research the effect of Ca treatment on physiology of okubo peach fruit after harvest at rapidly or slowly two different cooling methods. The results showed that, the Ca treatment inhibited the respiration intensity of peach fruit, reduced the release rate of ethylene, delayed the decline of peach fruit firmness, the content of the soluble solids and titratable acidity and the quality of fruit, and the effect of rapidly cooling was better. |
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| Keywords: | okubo peach Ca treatment cooling method physiology |
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