摘要： 以水蜜桃品种为试材,设低O₂,高O₂,茉莉酮酸甲脂(MJ)以及MJ和高O₂混合(Mix)4个处理,以空气(Air)处理作对照。处理后,放在2℃的条件下冷藏。采样测定冷藏后果肉组织内的次生代谢物质(异味物质)。结果表明,与对照相比,高O₂和Mix处理均有效抑制冷藏前、中期乙烯和CO₂产生;低氧处理,使整个冷藏期乙烯和CO₂的产生受抑;单独MJ处理,前期乙烯释放受抑,但加快了整个冷藏期CO₂的释放;Mix处理有效抑制了水蜜桃组织中乙醇、乙醛、乙酸的积累,桃的冷藏风味较好。预处理时间愈长,这种效果愈明显。单独MJ处理和低O₂处理不能长期保持水蜜桃的风味。

关键词: 水蜜桃, 茉莉酮酸酯, 异味物质, 低氧, 高氧, 冷害, 风味

Abstract: Juicy Peach fruits were exposed to air,2% O₂,100%O₂,1.0nmol/L Methyl Jasmonate (pressure infiltrated 82 kpa for 5 min),or both MJ and pure O₂(Mixture) in treating duration of 2,4,8 days respectively.Fruits were kept at 2℃ in air for 24 days after treatments.Production of alcohol,esters and other volatile compounds was measured prior to and on 8,16,24 days of storage.Accumulations of ethanol,acetal dehyde and ethyl acetate were all inhibited following MIX-treatment.Compared analysis of three duration treatments showed that the longer of treatment applied,the more effective was correspond in peach fruit.Continuaw stress with lower O₂ silenced ethylene productivity till the end of storage.MJ treatment alone allowed ethylene increase earlier and was not able to keep long of flavorable quality.However,the fruits from the MIX-treatment and pure O₂ contained much lower content of fermentation products associated with off flavors compared with those from pretreatment in 2% O₂.Both pure O₂ and 2% O₂ pretreatments suppressed the respiration rate of peach fruit,but the later did that forever and the former was able to resume.Thus suggesting that keeping flavor of Juicy peach fruits depends on the re ripening ability during and post-storage.

Key words: Juicy peach, Methyl jasmonate, Volatile flavor, Low-O₂, High-O₂, CI

中图分类号: 

• S662.109.3