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食品源保鲜剂对凤凰水蜜桃保鲜效果的研究

ISSN号：1674-9944
期刊名称：《绿色科技》
时间：0
分类：S662.1[农业科学—果树学;农业科学—园艺学]
作者机构：[1] 南京大学生命科学学院,江苏南京210093, [2] 张家港市凤凰镇农业服务中心,江苏张家港215600
相关基金：APN项目（ProjectARCP2013-16NMY-Li）;国家自然科学基金面上项目（41271361,J1103512,J1210026）;张家港市凤凰水蜜桃营养生理、腐烂机理及保鲜综合技术研究（ZKNl002）;国家高技术（863计划）专题项目（2007AAl02231）

作者：李阳[1], 崔志宽[1], 李建龙[1], 刚成诚[1], 陈奕兆[1], 李卉[1], 潘斌[2], 何正岳[2], 罗斌[2]

关键词：凤凰白花水蜜桃, 花椒浸提液, 生姜浸提液, 农艺方法, baihua honey peach, leaching liquor of Chinese prickly ash, leaching liquor of ginger, agronomic methods

中文摘要：

采取直接喷果的方式,观测和比较了两种食品源保鲜剂生姜浸提液和花椒浸提液对白花水蜜桃（Prunus persica）采后保鲜品质的影响,果实处理后装入保鲜袋置于常温条件下（28～30℃）,24 h后测量其生理指标.结果表明：花椒浸提液保鲜效果最优,生姜浸提液保鲜效果次之,均好于对照组.而且,这两种方法简便可行,相对安全,因此,对凤凰水蜜桃而言,两种农艺方法均为有效且无污染的生物保鲜剂,特别是花椒浸提液,适宜推广应用.

英文摘要：

Honey peaches are easily getting rotted, prolonging the storage period become the current hot point. As chemical preservatives are harmful to human beings and environment, used two basic methods which were the leaching liquor of Chinese prickly ash and ginger to protect the Baihua Honey Peach. The fruits were separately sprayed of the two liquid, then have been packed with wrapping bags and stored at the room temperature （28-30 ℃）. After 24 hours, measured 8 physiological and biochemical indexes of the peach. The result showed that Chinese prickly ash was the most effective method, ginger was better, and they were all better than the contract. As reality safety preparations, agronomic methods were effective and pollution-free bio-preservative for honey peaches which could be suitable for popularization and application.