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中文摘要：
为进一步探索紫外线及真空包装对水蜜桃的保鲜效果和机理,寻找一种经济有效并适合在广大果农中推广且符合食品安全的水蜜桃保鲜方法,用0.25kJ·m-2·min-1的UV-C对水蜜桃进行3min的预处理,然后用食品真空包装袋包装,常温贮藏下进行保鲜试验。结果表明,本处理对保持水蜜桃硬度,降低失重率,降低细胞膜透性和丙二醛含量效果明显,但对于可溶性固形物的维持和PPO酶的抑制方面效果一般,而且真空包装会导致果实有氧呼吸被抑制,处理后7d果实的好果率在80%以上,并且能够正常后熟。由于这种方法安全高效,所以紫外线预处理加真空包装适合在水蜜桃贮运保鲜中推广应用。
英文摘要：
In order to explore the effect and mechanism of UV-C and vacuum packaging on water peach storage and find out an effective way which fit the food safety policy and easy to be promoted.An experiment using 0.25 kJ·m-2 min-1 UV-C to irradiate the peaches for 3 minutes then vacuum-pack them and stored in normal temperature （25±2） ℃ was carried. The results showed that this treatment was effectively to maintain firmness and reduce weight loss, relative electric conductivity and MDA. This treatment also had good effects on maintaining TSS and inhibiting the increase of PPO. Howevervacuum packaging may lead to inhibition of oxidative respiration. 80% of the peaches remained good after 7 days storage. Above all, due to its safety, high efficiency advantage, this method is effective in peach storage and suitable for promotion.
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