复合有机酸保鲜剂(OAA-7)在水蜜桃保鲜中的应用

食品科学 ›› 2008, Vol. 29 ›› Issue (2): 440-443.

复合有机酸保鲜剂(OAA-7)在水蜜桃保鲜中的应用

杨水兵, 梁瑞红, 刘成梅, 刘伟, 钟业俊

南昌大学食品科学与技术国家重点实验室；南昌大学食品科学与技术国家重点实验室江西南昌330047 南昌大学中德食品工程中心；江西南昌330047；江西南昌330047 南昌大学中德食品工程中心；

出版日期:2008-02-15 发布日期:2011-08-24

Application of Fresh-keeping Agent of Complex Organic Acid (OAA-7) on Juicy Peach

YANG Shui-Bing, LIANG Rui-Hong, LIU Cheng-Mei, LIU Wei, ZHONG Ye-Jun

1.State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China;2.Sino-German Food Engineering Center, Nanchang University, Nanchang 330047, China

Online:2008-02-15 Published:2011-08-24

摘要/Abstract

摘要： 研究了天然复合有机酸保鲜剂(OAA-7)在"浅间白桃"中的应用效果,发现300×10-6OAA-7结合热处理(45±1℃,相对湿度为90%～95%)12h和冷藏(1.0±0.5℃)处理可以降低水蜜桃失重率,延缓还原糖和可溶性固形物含量的上升,对抑制腐烂、保持水蜜桃硬度、防止VC被氧化也有一定的帮助,显著提高水蜜桃的优果率。

关键词: 有机酸保鲜剂, 复合有机酸, 水蜜桃保鲜

Abstract: Researched the application of natural fresh-keeping agent of complex organic acid (OAA-7) on juicy peach. Results showed that the effect of juicy peach fruit storage treated by 300×10-6 OAA-7 followed by heat treatment(with the temperatures of 45±1℃, and relative humidity ranging from 90% to 95%) for 12 hours and cold storage (1.0±0.5℃) was wonderful. The weight losses of juicy peach fruits decreased during storage. Moreover, this treatment was beneficial to inhibit fruits decay, keep pulp firmness, prevent vitamin C from being oxidized effectively, and it was beneficial to delay the rise of reducing sugar content and soluble solids content. The treatment effectively improved the unchanged-fruit-rate of juicy peach.

Key words: fresh-keeping agent of organic acid, complex organic acid, juicy peach fresh-keeping

杨水兵, 梁瑞红, 刘成梅, 刘伟, 钟业俊. 复合有机酸保鲜剂(OAA-7)在水蜜桃保鲜中的应用[J]. 食品科学, 2008, 29(2): 440-443.

YANG Shui-Bing, LIANG Rui-Hong, LIU Cheng-Mei, LIU Wei, ZHONG Ye-Jun. Application of Fresh-keeping Agent of Complex Organic Acid (OAA-7) on Juicy Peach[J]. FOOD SCIENCE, 2008, 29(2): 440-443.