Effect of different refrigeration processing on physiological quality of flat peach

SONG Fang-yuan; DENG Xiao-rong; LI Ji-xin; ZHAO Zhi-yong

doi:10.13386/j.issn1002-0306.2017.11.054

SONG Fang-yuan, DENG Xiao-rong, LI Ji-xin, ZHAO Zhi-yong. Effect of different refrigeration processing on physiological quality of flat peach[J]. Science and Technology of Food Industry, 2017, (11): 324-328. DOI: 10.13386/j.issn1002-0306.2017.11.054

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Effect of different refrigeration processing on physiological quality of flat peach

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To enhance cold storage quality of the flat peach, the quality change of direct refrigeration 0 ℃ and precool 6 ℃ for5 days and then stored at 0 ℃ combined with the different packing including control, modified atmosphere packaging ( MA) and modified atmosphere packing combined with ethylene absorbent ( MAP + EA) of flat peach were studied.The result showed that, compared with other treatment, precool and MAP + EA can maintain sugar acid and hardness of fruit, which can effectively maintain the low fruit respiration intensity and increase the content of soluble solids content and significantly ( p < 0.05) decrease the rate of fruit rot.

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Science and Technology of Food Industry

Effect of different refrigeration processing on physiological quality of flat peach

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