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減壓貯藏對(duì)軟溶質(zhì)水蜜桃采后生理和品質(zhì)的影響?yīng)?/div>
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Hypobaric Storage on Postharvest Physiology and Quality of Flesh-melting Textured Juicy Peach
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    摘要:

    研究了（10±5）kPa和（80±5）kPa不同減壓冷藏及常規(guī)常壓冷藏對(duì)軟溶質(zhì)水蜜桃貯藏期間生理生化和主要品質(zhì)指標(biāo)的影響,。結(jié)果表明,，減壓處理可顯著減少乙烯釋放量和抑制呼吸代謝，減少貯藏期可滴定酸,、維生素Ｃ的損失,，保持果肉硬度和色澤；能夠有效保持超氧化物歧化酶,、過(guò)氧化氫酶的活性,，延緩細(xì)胞膜通透率的增大，從而減輕冷害的發(fā)生和延緩貯藏期的品質(zhì)劣變,。采用（10±5）kPa壓力處理保鮮效果最好,，經(jīng)30 d冷藏和3 d常溫貨架期后，仍能正常后熟,，未出現(xiàn)絮敗,、褐變等冷害現(xiàn)象,，保持了水蜜桃獨(dú)特的品質(zhì)。

    Abstract:

    The effects of hypobaric storage under different pressures on the physiological and quality characteristics of flesh-melting textured juicy peach fruit were studied. The pressures were controlled at (10±5)kPa and (80±5)kPa, respectively with air storage as control. The results indicate that hypobaric storage not only significantly slows down respiratory and ethylene production rates, but also inhibits the decreases of fruit firmness, L*, titratable acids and Vitamin C contents. Hypobaric storage can maintain higher SOD and CAT activities, maintain the stability of membrane system, and retard occurrence of senescence and decay. Hypobaric storage under (10±5)kPa can extend the storage life up to 30 days. It is concluded that the hypobaric storage is an effective method of prolonging the postharvest life of juicy peach fruit.

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陳文烜,郜海燕,陳杭君,毛金林,宋麗麗,葛林梅.減壓貯藏對(duì)軟溶質(zhì)水蜜桃采后生理和品質(zhì)的影響?yīng)琜J].農(nóng)業(yè)機(jī)械學(xué)報(bào),2010,41(9):108-112. Hypobaric Storage on Postharvest Physiology and Quality of Flesh-melting Textured Juicy Peach[J]. Transactions of the Chinese Society for Agricultural Machinery,2010,41(9):108-112.

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