摘要： 研究了不同气调贮藏方式(变动气调、间歇气调、常规(静态)气调)对大久保桃冷藏及货架期3 d后果实品质变化的影响.结果表明,与冷藏对照相比,适宜的气调处理可明显降低果实冷害的敏感性、延缓果肉组织膜透性和褐变度的上升趋势、减轻出汁率的上升,有效保持了果实硬度、色泽、风味;对可溶性固形物和可滴定酸含量的影响不大;其中较适宜气体指标是% O2+ 10% CO2;与常规(静态)气调相比,变动气调贮藏进一步降低了果实的冷敏感性,减轻了在低温条件下果实的冷害症状,贮藏70 d,果肉无褐变,货架期间,仍保持了较好的后熟特性,改善了果实的贮后品质.

关键词: 大久保桃, 气调贮藏, 变动气调, 品质

Abstract: The effect of the static controlled atmosphere(CA) ,intermittent controlled atmosphere(ICA) and dynamic controlled atmosphere(DCA) on the quality of " Okubao" peach at 0℃ for 70 d and subsequent shelf-life at 15℃ for 3 d was investigated. The results showed that CA treatments significantly alleviated the harm to flesh tissue and chilling-sensitivity,delayed the chilling-induced increase of membrane permeability and reduced flesh browning, decreased the juice extraction rate,kept preferable firmness,flavor,colour,improved quality after cold storage in comparison with the control,but the soluble solid content of the fruit has not been affected obviously. The combination of 10% CO2 with 5% O 2 was recommended CA storage conditions for" Okubao" peach. Compared with the static CA storage,the DCA treatment significantly postponed the symptom of chilling injury appearing and lightened the degree of chilling injury of " Okubao" peach fruits and reduced flesh browning and maintained post-storage fruit quality at 0℃ for 70 d and subsequent shelf-life at 15℃ for 3 d

Key words: Okubao peach, Controlled atmosphere storage, Dynamic controlled atmosphere, Quality

中图分类号: 

• S662.109+.3