摘要： 为了解3种生物保鲜剂对水蜜桃保鲜效果的影响，以期发现对水蜜桃最为安全有效的保鲜剂。以江苏省张家港市凤凰镇的凤凰水蜜桃为试验材料，在室温（25~32℃）条件下，使用3种生物保鲜剂（姜汁、Vc保鲜剂、中草药保鲜剂）对采后水蜜桃进行喷洒处理，自然晾干后，测定其硬度、失重率、相对电导率、呼吸强度、丙二醇含量、可溶性固形物含量、多酚氧化酶活性7项生理生化指标，试验周期7 d，每天定时测定相关指标。结果表明，3种保鲜剂都能够有效保持果实硬度和质量，推迟呼吸高峰，维持可溶性固形物含量，对采后水蜜桃都有一定的保鲜效果。Vc保鲜剂在维持果实硬度、膜透性等各个方面都明显好于其他处理组，在贮藏第7天，硬度、可溶性固形物含量分别高于对照组44%，89%，相对电导率、丙二醇含量、多酚氧化酶活性低于对照组43%，28%，49%；姜汁与中草药保鲜剂之间保鲜效果均好于对照组，差异不显著。为此，Vc保鲜剂综合保鲜效果相对最好，最为安全有效、经济可行，可在生产上进行推广使用。

关键词: 凤凰水蜜桃, 姜汁, Vc保鲜剂, 中草药保鲜剂, 生物安全性

Abstract: Storage characteristics of three biological preservatives on honey peach were conducted in the paper. The effects of ginger juice storage treatment,Vc preservative storage treatment and Chinese herbs extracts storage treatment on various indexes of physiologic and biochemical of Fenghuang Honey Peach (firmness,weight loss rate,respiratory rate,TSS,membrane,MDA,PPO) were studied at the room temperature(25-32℃) after spray treatment,span test for 7 days,every day measuring related physiologic and biochemical indexes. The result showed that three biological preservatives could keep the honey peach fresh,in which Vc preservative could maintain fruit hardness and membrane permeability better,was the most effective method-keeping firmness and TSS in 7 days were higher than the control group 44%,89%,respiratory rate,MDA and PPO lower than the control group 43%,28%,49%;There was no significant difference in fresh keeping effect between ginger juice and Chinese herbal extracts.Vc preservative could be used as a new type of peach fruit preservation methods to promote the widespread utilization.

Key words: Fenghuanghoney peach, Ginger juice, Vc preservative, Chinese herbs extracts, Biosafety

中图分类号: 

• S662.093