利用不同化学方法处理水蜜桃保鲜效果的对比研究-河南农业科学.PDF

※包装贮运 食品科学 2012, Vol. 33, No. 06 269 刚成诚，李建龙 * ，王亦佳，陈奕兆，范 娟 (南京大学生命科学学院，江苏 南京 210093) 以江苏省张家港市凤凰镇的凤凰水蜜桃(Prunus persica)为实验材料，在冷藏条件下，研究了分别用质量分 数 2% 的CaCl2 、0.3g/L 水杨酸、0.5g/L 赤霉素对凤凰水蜜桃浸泡 15min 的保鲜效果，并对其结果进行比较。结果 表明：经过处理后的水蜜桃各种指标都好于对照组，说明以上 3 种化学方法均起到了保鲜作用，CaCl2 处理在保持 果实硬度、可溶性固形物，降低细胞膜透性、丙二醛含量和抑制多酚氧化酶活性方面要好于其他处理；水杨酸处 理在保持可溶性糖含量，抑制呼吸强度方面要好于其他处理；赤霉素处理保鲜效果不如其他 2 种处理效果明显。此 外，由于 CaCl2 通过果实体内的生理生化反应来发挥作用，无环境污染，因此符合食品安全的要求，而且方便获 得，成本较低，所以利用 CaCl2 处理水蜜桃是经济实用、有效可行的最佳的化学保鲜方法。 ：凤凰水蜜桃；水杨酸；氯化钙；赤霉素；化学保鲜方法 Effects of Different Chemical Treatment Methods on Water Peach Preservation GANG Cheng-cheng ，LI Jian-long* ，WANG Yi-jia ，CHEN Yi-zhao ，FAN Juan (College of Life Science, Nanjing University, Nanjing 210093, China) Abstract：The preservation effect of Fenghuang water peach picked from Zhangjiagang City, Nanjing Province, was investigated by using 2% calcium chloride (CaCl2), 0.3 g/L salicylic acid (SA) and 0.5 g/L gibberellic acid (GA3) under refrigerated condition. The results showed that each index in treated group was better than that in control group. SA treatment revealed more effective in maintaining soluble sugar content, slowing down respiratory rate than other treatments. CaCl2 treatment was better in keeping fruit firmness and total soluble solids, reducing membrane permeability and malonaldehyde (MDA) content and inhibiting the activity of polyphenol oxidese (PPO). In addition, Due to low cost, important roles in physiological and biochemical reaction in fruits, no environmental pollution and meeting the requirements of food safety policy, CaCl2 treatment is the best choice for chemical preservation of water peach. Key words ：Fenghu