| 周慧娟.氧气浓度对蟠桃果实品质及果肉褐变 的影响[J].中国南方果树,2017,46(1): |
| 氧气浓度对蟠桃果实品质及果肉褐变 的影响 |
| Effect of different oxygen concentration on flat peach storability and browning |
| 投稿时间：2016-05-25 修订日期：2016-06-24 |
| DOI： |
| 中文关键词: 氧气浓度，耐贮性，果肉褐变，蟠桃 |
| 英文关键词:oxygen concentration, storability, browning, flat peach |
| 基金项目:基金项目：国家桃产业技术体系（国家农业部项目编号：CARS-31）;上海市果业产业技术体系（上海市农委项目编号：2121316）；气调库在蟠桃储藏中的应用技术研究[项目编号：上海市农委沪农科种字(2015)第22号] |
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| 中文摘要: |
| 摘 要：为探讨不同浓度氧气处理对蟠桃果实冷藏后货架品质的影响，以 ‘玉露’蟠桃为试材，对冷藏期和货架期间果实失重率、腐烂率、果肉硬度、可溶性固形物含量和果肉褐变度的等指标变化的研究。结果表明：0-1%和1-3%的O2对蟠桃果实造成了伤害，表现为果实腐烂发酵、产生严重异味；对照果实冷藏后期和货架期间，果实风味丧失，果肉褐变；3-5%、6-8%和8-10%的O2处理均在一定程度上抑制了果肉褐变的发生，较好的保持了果实的固有风味和外观色泽，货架期间，果肉未发生褐变，其中以氧气浓度为3-5%和6-8%的O2处理效果较好。推荐‘玉露’蟠桃的气调冷藏的O2参数为6-8%。 |
| 英文摘要: |
| Abstract: To discuss the changes of flat peach storability and shelf-quality under different oxygen concentration, which were stored at controlled-atmosphere low-temperature. The ‘Yulu’ flat peach were selected as materials, the weight loss, bad fruit rate, pulp firmness, total soluble solids and browning was researched under low-temperature and shelf. The result showed that the fruit was hurt stored under oxygen concentration of 0-1% and 1-3%, the fruit was rotted and fermented which smelled odor as well as. The flavor of CK fruit was lost and the pulp was browning which was stored under 1℃ with oxygen concentration of 21%. The browning was inhibited under 1℃ with oxygen concentration of 3-5%、6-8% and 8-10%, the flavor was good and the appearance was color during low-temperature. Browning was not occurred in flat peach during shelf too. We suggest that oxygen concentration of 6-8% and carbon dioxide concentration of 3-5% was suitable for ‘Yulu’ flat peach for long-term storage. |
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