减压处理对水蜜桃保鲜效果的影响
Effect of pre- storage and hypobaric treatments on keeping fresh of honey peach
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摘要: 以"湖景"水蜜桃为材料,常压冷藏处理为对照,研究1.5k Pa((3±1)℃)减压处理20d和减压预处理12、24h后常压冷藏至20d,再置于常压(25±1)℃中5d对水蜜桃品质变化的影响。结果表明:在(3±1)℃低温下,贮藏20d后,减压处理20d组效果最为显著(p<0.05),失重率和相对电导率最低,呼吸受到抑制,VC和可滴定酸下降缓慢,货架期最长5d以上。同时,12h减压预处理对提高水蜜桃保鲜品质的效果略好于24h减压预处理,都显著(p<0.05)优于常压对照。减压处理及减压预处理都具有良好的保鲜效果,而减压预处理能极大节约成本,更利于推广应用。Abstract: Compared with the atmosphere storage under( 3 ± 1) ℃,various effects of 12 h or 24 h pre- storage hypobaric treatments and 20 d hypobaric storage on honey peach were studied under 1.5k Pa. The results suggested that 20 d hypobaric storage group had more than 5d shelf life and the most significant effect( p < 0.05),the lowest weight loss and relative conductivity.The change of respiration,VCand intractable acidity was inhibited.Meanwhile,some parameters of 12 h pre- storage hypobaric were more desirable than 24 h.Both hypobaric storage and pre- storage hypobaric treatments had significantly preservation effect( p < 0.05),while pre- storage can be an economical preservation suitable for Promotion and application.