Science and Technology of Food Industry

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HUANG Yu-fei, QIAO Yong-jin, LIU Chen-xia, ZHEN Feng-yuan, WANG Xiao, WANG Xin-qi. The preservation effects of low temperature and hypobaric storage on “Chuan Zhongdao” peach[J]. Science and Technology of Food Industry, 2018, 39(7): 267-270. DOI: 10.13386/j.issn1002-0306.2018.07.048
Citation: HUANG Yu-fei, QIAO Yong-jin, LIU Chen-xia, ZHEN Feng-yuan, WANG Xiao, WANG Xin-qi. The preservation effects of low temperature and hypobaric storage on “Chuan Zhongdao” peach[J]. Science and Technology of Food Industry, 2018, 39(7): 267-270. DOI: 10.13386/j.issn1002-0306.2018.07.048
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The preservation effects of low temperature and hypobaric storage on “Chuan Zhongdao” peach

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    • Abstract
  • The effects of hypobaric storage(10,50,90 kPa) of "Chuan Zhongdao" peach under(4±0.5)℃ were studied.Results showed that hypobaric storage could effectively delay the quality decline of peach under(4±0.5)℃,meanwhile,the effect of 50 kPa group was better,the browning degree of peach was low treated by the 50 kPa group,and it can significantly delay the ripening rate of peach and maintained a high hardness,compared with the control group,the weightloss rate of 50 kPa group decreased by 40.00%, and the decay index decreased by 87.50%, the sensory attributes of peach keep well, and has a significant effect on the color,aroma and taste of peach.
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