摘要
对水蜜桃在10～20 kPa和20～30 kPa不同时间的真空处理后进行常压冷藏试验,研究了水蜜桃贮藏过程中的生理生化变化.结果表明,采用10～20 kPa的高真空处理水蜜桃7 d以上,可明显提高水蜜桃的贮藏效果,而真空处理时间少于4 d时,其贮藏效果与普通常压冷藏差异不明显,其中以10～20 kPa高真空压力处理7 d,调节真空压力至20～30 kPa再处理7 d后移入常压库冷藏的贮藏效果最佳.
This paper studied the physiological and boichemical changes of Honey Peach during its atmosphere pressure cold storage , after subject to vacuum pressure treatment with 10～20 kPa and 20～30 kPa for various thime. The results showed that the fresh effects of Honey Peach were raised obviously if using 10～20 kPa vacuum pressure treatment more than one week. Howerver, the fresh effects were similar to that of atmosphere pressure cold storage if the vacuum pressure treatment continued less four days. The best could be achieved by treating the honey peach with 10～20 kPa vacuum pressure for one week, shifting to 20～30 kPa vacuum pressure for another week again, and then carring the atmosphere pressure cold storage.
出处
《食品与生物技术学报》
CAS
CSCD
北大核心
2006年第3期58-62,共5页
Journal of Food Science and Biotechnology
基金
江苏省农业科技攻关项目(BE2003349)
关键词
水蜜桃
真空处理
真空冷藏
常压冷藏
honey peach
vacuum pressure treatment
vacuum pressure cold storage
atmosphere pressure cold storage
