食品科学 ›› 2002, Vol. 23 ›› Issue (9): 112-114.
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张培正, 李坤, 施小培, 李大鹏
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ZHANG Pei-Zheng, LI Kun, SHI Xiao-Pei, LI Da-Peng
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摘要： 三年的研究表明,降低贮藏温度,明显降低肥城桃果实硬度下降速率,延缓果肉褐变发生时间。3℃和0℃条件可导致果肉发生冷害褐变,且3℃条件下果肉褐变表现早于0℃条件。0℃条件进行间歇升温处理可以明显延缓由冷害导致的果肉褐变发生。0℃,5%O2+5%CO2气调贮藏较好保持果实硬度,延迟果肉褐变发生,1%O2提前果肉褐变发生时间。0℃,5%O+5%CO2,间歇升温条件可以延长肥城桃贮藏期达70d,货架期5d,保持果实良好食用品质,果肉不褐变。
关键词: 肥城桃, 温度, 气调, 间歇升温, 褐变
Abstract: yr studies revealed that CA storage with 1%O2+5%CO2at 3℃was not favorable for fruit of peach Feicheng, because 3℃ and 1%O2 caused generation of flesh browning earlier than 0℃ and 5%O2.CA storage with 5%O2+5%CO2 at 0℃in combination with intermittent raising of temperature 5%O2 +5%CO2 significantly delayed the beginning of flesh browning, better maintained fruit firmness, and prolonged the storage period up to 70d with shelf life being of 5d, keeping the fruit in good consuming quality.
Key words: Peach , Feicheng , Temperature , CA storage , Iintermittent raising of temperature.(IRT) Browning
张培正, 李坤, 施小培, 李大鹏. 温度和气体成分对肥城桃果实贮藏效果的影响[J]. 食品科学, 2002, 23(9): 112-114.
ZHANG Pei-Zheng, LI Kun, SHI Xiao-Pei, LI Da-Peng. Effects of Temperature and Gas Elements on Controlled Atmosphere Storage of Peach‘feicheng’[J]. FOOD SCIENCE, 2002, 23(9): 112-114.
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