热浸处理对桃品种“绿化9号”贮藏品质的影响

doi:10.12190/j.issn.2096-1197.2020.02.14

北方农业学报 ›› 2020, Vol. 48 ›› Issue (2): 89-95.doi: 10.12190/j.issn.2096-1197.2020.02.14

热浸处理对桃品种“绿化9号”贮藏品质的影响

张雪丹¹, 王丹¹, 邹曼¹, 张静¹, 刘涛²

1.山东省果树研究所,山东泰安 271000;
2.黄岛海关,山东青岛 266555

收稿日期:2020-02-10 出版日期:2020-04-20 发布日期:2020-07-17
通讯作者: 刘涛（1982—）,男,高级工程师,学士,主要从事食品检验与检测的分析工作。
作者简介:张雪丹（1983—）,女,助理研究员,硕士,主要从事果品贮藏加工技术的研究工作。
基金资助:
山东省重点研发计划项目（2019GNC106053）; 山东省农业科学院农业科技创新工程项目（CXGC2017B06）

Effects of heat treatment on postharvest quality of peach ‘Lvhua No.9’

ZHANG Xuedan¹, WANG Dan¹, ZOU Man¹, ZHANG Jing¹, LIU Tao²

1. Shandong Institute of Pomology,Tai'an 271000,China;
2. Huangdao Customs,Qingdao 266555,China

Received:2020-02-10 Online:2020-04-20 Published:2020-07-17

摘要/Abstract

摘要： 【目的】研究热浸处理对晚熟桃冷藏后常温货架期的品质保持效果。【方法】以晚熟桃“绿化9号”为试验材料,研究了经55 ℃热浸处理2 min的桃果实在0 ℃冷藏30 d后在20 ℃常温货架期的腐烂率、呼吸速率、色泽、硬度等生理和品质变化。【结果】热浸处理桃果实在常温保鲜6 d时的腐烂率为（26.67±3.33）%、呼吸速率为（54.81± 3.44）mg CO₂/(kg·h)、果面色泽亮度L值为55.86±1.81、红色a值为21.43±1.51、黄色b值为18.78±0.74、硬度为（16.81±0.51）N、固形物含量为（11.10±0.13）%、可滴定酸含量为（0.235±0.005）%。【结论】热浸处理可以显著降低桃果实腐烂率,提高呼吸高峰值,保持果实色泽和硬度,促进固形物含量的升高,抑制可滴定酸含量的降低,即热浸处理可以有效保持桃果实食用品质和商品价值。

关键词: 桃, 热浸处理, 贮藏品质, 腐烂率

Abstract: 【Objective】The effect of heat treatment on maintaining shelf life quality of late ripened peach after cold storage was studied.【Methods】The changes of physiological characteristics and postharvest quality of late ripened peach ‘Lvhua No.9’, which were placed at room temperature (20 ℃) after hot water treatment at 55 ℃ for 2 min and followed by storage for 30 d at 0 ℃,including decay rate, respiration rate, color, firmness,etc .【Results】The results showed that hot treated fruit after 6 d, its decay rate was （26.67±3.33）%; the respiration rate was （54.81± 3.44）mg CO₂/(kg·h);the color and brightness value of L was 55.86±1.81; a red value was 21.43±1.51;and b yellow value was 18.78±0.74; firmness was （16.81±0.51）N; total soluble solid content was （11.10±0.13）%; and titratable acid contents was （0.235±0.005）%.【Conclusion】Heat treatment had the effect of reducing the decay rate of peach fruit, enhancing the respiration peak values, keeping fruit color and firmness,increasing the content of soluble solids and inhibiting the reduction of titratable acid content. All this indicated that the heat treatment could maintain sensorial quality and commodity value for peach fruits.

Key words: Peach, Heat treatment, Postharvest quality, Decay rate

中图分类号:

S662.1

张雪丹, 王丹, 邹曼, 张静, 刘涛. 热浸处理对桃品种“绿化9号”贮藏品质的影响[J]. 北方农业学报, 2020, 48(2): 89-95.

ZHANG Xuedan, WANG Dan, ZOU Man, ZHANG Jing, LIU Tao. Effects of heat treatment on postharvest quality of peach ‘Lvhua No.9’[J]. Journal of Northern Agriculture, 2020, 48(2): 89-95.

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热浸处理对桃品种“绿化9号”贮藏品质的影响

Effects of heat treatment on postharvest quality of peach ‘Lvhua No.9’

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