文献类型：期刊文献

中文题名：不同气体成分贮藏对大久保桃果实品质的影响

英文题名：Effects of various O_2 and CO_2 concentrations on the quality of "Okubao" peach fruit during storage

作者：王友升[1] 王贵禧[1] 梁丽松[1]

第一作者：王友升

机构：[1]中国林业科学研究院林业研究所国家林业局林木培育实验室

年份：2006

卷号：22

期号：8

起止页码：214-218

中文期刊名：农业工程学报

外文期刊名：Transactions of the Chinese Society of Agricultural Engineering

收录：CSTPCD;;EI(收录号：20064310201339);Scopus(收录号：2-s2.0-34248657115);北大核心:【北大核心2004】；CSCD:【CSCD2011_2012】；

基金：国家质量监督检验检疫总局项目(K058-2000);北京市重点农业技术试验示范项目(20020101)

语种：中文

中文关键词：大久保桃;气调贮藏;气体成分;品质;货架期

外文关键词：＂Okubao＂ peach fruit ; controlled area storage ; gas composition; quality ; shelf-life

分类号：S662.1;TS255.3

摘要：该文研究了大久保桃在不同气体成分下贮藏60d以及出库后在20℃下货架期3d后果实硬度、褐变指数、可溶性固形物含量、pH值、膜透性、出汁率和感官品质的变化。结果表明，1％的0z对桃果实产生伤害，表现为表面色泽非正常变化、桃固有风味丧失并产生严重异味；（5～10）％O2、（5～10）％CO2气体成分能够在60d的贮藏期内保持桃果实的品质，尤其是10％O2＋10％CO2处理较好地保持了果实的风味、质地和色泽，出库后果肉不褐变。与冷藏对照相比，气调贮藏能有效地延缓果实软化，抑制pH值和出汁率的升高，但对可溶性固形物的影响不大；在相同O2浓度下，随CO2浓度升高（〈10％），果实在货架期期间的软化程度、褐变指数下降幅度、pH值上升程度和膜透性增加幅度均增大，表明果实能够进行正常后熟。本研究推荐的大久保桃果实气调贮藏的适宜气体指标是10％O2＋10％CO2。
Peach fruits （Prunus persica L. Batsch. cv. Okubao）were stored in various gas composition（O2： 1%, 5%, 10%, CO2： 1%, 5%, 10%） at 0℃ for 60 d, and then sensory evaluated and measured firmness, browning intensity, soluble solids contents （SSC）, pH value, membrane permeability and juice extraction rate immediately as well as after 3 days shelf-life at 20℃. Results show that 1% O2 is harmful to peach fruit which surface colour changes unnormally, and off-flavor is lost. As compared with cold-stored fruits, peach fruits stored in （5～10）% O2＋ （5～10）% CO2, especially in 10%O2 ＋ 10%CO2, remain preferable quality including flavor, texture and colour, slower softening speed as well as lower pH value and juice extraction rate after 60 days, which means chilling injury is reduced greatly, but the soluble solid content of the fruit has not been affected obviously. Under the same O2 concentrations, the softening degree, brown-index decrease degree, pH value increase degree and membrane permeability increase degree increase with the increase of CO2 concentration, which show that the fruit can ripe normally. The results show that the optimum gas composition is 10% O2＋10% CO2 for ＂Okubao＂ peach in controlled area storage.