| 短时升温对桃果实贮藏效应的影响 |
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| 引用本文： | 黄万荣,白景云,韩涛,李丽萍,李树臣. 短时升温对桃果实贮藏效应的影响[J]. 果树学报, 1993, 0(2) |
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| 作者姓名： | 黄万荣 白景云 韩涛 李丽萍 李树臣 |
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| 作者单位： | 北京农学院食品系 102208(黄万荣，白景云，韩涛，李丽萍)，北京农学院食品系 102208(李树臣) |
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| 摘 要： | 以大久保桃果实为试材,研究了贮前不同温度(35℃、30℃及常温下,历时2d)处理对桃贮藏效应的影响.结果表明,与30℃处理和对照相比,35℃处理①可提高贮藏期间的果肉硬度;②显著降低贮藏前期果实的呼吸强度;③可溶性同形物含量,与对照相比,不受热处理的影响;④果实贮藏15d,仍能保持良好风味;⑤与对照相比,并不增加果实失重.
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| 关 键 词： | 短时升温 大久保桃果实 贮藏 |
Effect of Temporary Heat Treatment on the Storage Behavior of''''Okuba''''Peach Fruits |
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| Huang Wanrong,Bai Jingyun,Han Tao,Li Liping,Li Shuchen. Effect of Temporary Heat Treatment on the Storage Behavior of''''Okuba''''Peach Fruits[J]. Journal of Fruit Science, 1993, 0(2) |
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| Authors: | Huang Wanrong Bai Jingyun Han Tao Li Liping Li Shuchen |
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| Abstract: | The effect of heat treatment on storage behavior of‘Okuba’peach fruits was investigat-ed.It showed that the fruits held at 35℃ for two days before cold storage at 2℃,comparedwith the fruits held at 30℃ and control,maintained signaficantly the flesh hardness duringstorage and the soluble solid concentration(SSC)was not affected by the temperature oftreatment.Heating to a temperature of 35℃ reduced signaficantly the respiration of peachfruits during early days of storage. |
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| Keywords: | Temporary heat treatment Peach fruit Storage |
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