摘要
研究氯化钙、热空气及两者结合处理对"艳红"水蜜桃低温冷藏的效果及其氧化还原机理。研究结果表明,水蜜桃果实在4℃低温及其后的模拟货架期内迅速软化变色。氯化钙和热空气处理均能改善桃果贮藏效果,提高果皮抗坏血酸(ASC)含量和其还原状态,其中氯化钙的效果较好。氯化钙和热空气的结合处理增加了单个处理后果皮ASC含量和抗氧化状态,提高了桃果的抗冷性,在一定程度上改善了桃果的冷藏品质。
This research investigated the effect of calcium chloride（CaC12）, hot air（HA） and the combination of CaCl2 and HA on the quality and the redox mechanism involved in ＇Yanhong＇ peach fruit during cold storage. The results revealed that peach fruit quickly softened and changed color during cold storage at 4 % and simulated shelf-life. Both CaCl2 and HA treatment can improve the quality of peach fruit, increase peel ascorbate （ASC） content and ASC/dehy- droascorbate （DHA） ratio, and CaCl2 treatment have better effect than HA. The combination of CaCl2 and HA treatment increased the peel ASC content and ASC/DHA ratio under single treatment, increased antioxidative capacity and chilling tolerance.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2013年第2期137-142,共6页
Journal of Chinese Institute Of Food Science and Technology
基金
国家重点基础研究发展计划(973计划)课题资助(2013CB127101)
作者简介
千春录，男，1982年出生，博士
通讯作者：茅林春
