Effects of Three Biological Preservatives Treatment on the Storage of Fenghuang Honey Peach

doi:10.7668/hbnxb.2017.S1.033

Abstract

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

CLC Number:

S662.093

LIU Ying, DU Xiaolong, ZOU Mengmeng, ZHANG Jingjing, ZHOU Weihong, LI Jianlong. Effects of Three Biological Preservatives Treatment on the Storage of Fenghuang Honey Peach[J]. ACTA AGRICULTURAE BOREALI-SINICA, 2017, 32(S1): 189-194. doi: 10.7668/hbnxb.2017.S1.033.

/ / Recommend / Download Citations

URL: http://www.hbnxb.net/EN/10.7668/hbnxb.2017.S1.033

http://www.hbnxb.net/EN/Y2017/V32/IS1/189

References

[1] 韩艳丽,童斌,贾君,等.生物保鲜剂对丰水梨果实保鲜效果的影响[J].江苏农业科学,2012,40(6):257-259.
[2] 韩艳丽,颜志明,徐银.生物保鲜剂在草莓保鲜中的应用研究进展[J].江苏农业科学,2013,41(6):224-226.
[3] 孙文婷,王大平.天然生物保鲜剂Nisin对苦瓜保鲜效果的研究[J].食品工业,2014(4):102-104.
[4] 姚良辉,尹京苑,何惠霞,等.生物保鲜剂C06对水蜜桃采后的保鲜效果[J].农业工程学报,2010,26(4):357-361.
[5] 王亦佳,刚成诚,陈奕兆,等.不同优化处理对凤凰水蜜桃保鲜效果的对比研究[J].天津农业科学,2012,18(2):35-41.
[6] 李阳,崔志宽,李建龙,等.食品源保鲜剂对凤凰水蜜桃保鲜效果的研究[J].天津农业科学,2014,20(3):62-66,70.
[7] 宫春波,杨伟,刘永红,等.鲜姜汁抑菌效果及其在鲜肉保鲜中的研究[J].肉类工业,2005(4):29-31.
[8] 余毅,王晶,叶传发,等.肉桂酸复配型天然防腐剂在酱腌菜中的应用研究[J].现代食品科技,2009,25(3):314-316.
[9] 王瑾.β-环糊精的羧甲基化及其衍生物的保鲜作用研究[D].西安:陕西科技大学,2009:34-35.
[10] Moreno-Cerezo J M,Córdoba-Díaz M,Córdoba-Díaz D,et al. A stability study of tetracycline and tetracycline cyclodextrins in tablets using a new HPLC method[J]. Journal of Pharmaceutical and Biomedical Analysis,2001,26(3):417-426.
[11] 熊运海.不同中草药制剂对黄瓜的保鲜效应研究[J].西南大学学报:自然科学版,2007,29(6):95-98.
[12] 毛琼,宋晓岗,罗宗铭.中草药提取物保鲜水果的效果研究[J].食品科学,1999,20(5):54-56.
[13] 张志良,瞿伟菁.植物生理学实验指导[M]. 3版.台北县:艺轩图书出版社,2009:274-277.
[14] 王亦佳,刚成诚,陈奕兆,等.不同冷激处理对凤凰水蜜桃保鲜效果的研究[J].天津农业科学,2012,18(3):33-38.
[15] 陈奕兆,刚成诚,王亦佳,等. UV-C处理对水蜜桃常温保鲜效果的研究[J].天津农业科学,2012,18(4):11-14.
[16] 刚成诚,李建龙,王亦佳,等.利用不同物理方法处理水蜜桃保鲜效果的对比研究[J].江苏农业科学,2012,40(2):204-207.
[17] 刚成诚,王亦佳,陈奕兆,等.不同1-MCP处理对水蜜桃采后生理及贮藏品质的影响[J].天津农业科学,2012,18(3):26-32.
[18] 刚成诚,王亦佳,陈奕兆,等.不同化学方法处理对凤凰水蜜桃采后生理与品质的影响[J].沈阳农业大学学报,2012,43(2):195-200.
[19] 刚成诚,李建龙,王亦佳,等.自发气调包装和乙烯吸收剂对水蜜桃贮藏品质的影响[J].江苏农业科学,2012,40(3):229-232.
[20] 王亦佳,李建龙,刚诚成,等.利用拮抗菌常温保鲜凤凰水蜜桃效果系统研究[J].食品工业科技,2012(2):384-388.
[21] 陈奕兆,刚成诚,王亦佳,等.不同温度条件下PVP、CTS涂膜对水蜜桃采后保鲜效果比较[J].江苏农业科学,2012,40(5):213-216.
[22] 陈奕兆,王亦佳,刚成诚,等.壳寡糖(COS)涂膜对冷藏水蜜桃的保鲜效果[J].食品与发酵工业,2012,38(4):208-211.
[23] Tager J T,Biale J B. Carboxylase and aldolase activity in the ripening banana[J]. Physiologia Plantarum,1957,10(1):79-85.
[24] 罗颖,薛琳,黄帅,等.番茄果实可溶性固形物含量与果实指标的相关性研究[J].石河子大学学报:自然科学版,2010,28(1):23-27.
[25] 郭国宁,杨英军,楚爱香,等.三种保鲜剂对玉西红蜜桃贮藏品质的影响[J].北方园艺,2008(10):194-196.

Please choose a citation manager

Content to export