Effects of controlled freezing-point storage treatment on quality of “Hujingmilu” juicy peaches

Authors

ZHU Lin, Institute of Agricultural Products Processing, Ningbo Academy of Agricultural Science, Ningbo, Zhejiang 315040, China; Ningbo Key Laboratory for Preservation Engineering of Agricultural Products, Ningbo, Zhejiang 315040, China
LING Jiangang, Institute of Agricultural Products Processing, Ningbo Academy of Agricultural Science, Ningbo, Zhejiang 315040, China; Ningbo Key Laboratory for Preservation Engineering of Agricultural Products, Ningbo, Zhejiang 315040, China
SHANG Haitao, Institute of Agricultural Products Processing, Ningbo Academy of Agricultural Science, Ningbo, Zhejiang 315040, China; Ningbo Key Laboratory for Preservation Engineering of Agricultural Products, Ningbo, Zhejiang 315040, China
LIN Xudong, Institute of Agricultural Products Processing, Ningbo Academy of Agricultural Science, Ningbo, Zhejiang 315040, China; Ningbo Key Laboratory for Preservation Engineering of Agricultural Products, Ningbo, Zhejiang 315040, China
YU Jingfen, Institute of Agricultural Products Processing, Ningbo Academy of Agricultural Science, Ningbo, Zhejiang 315040, China; Ningbo Key Laboratory for Preservation Engineering of Agricultural Products, Ningbo, Zhejiang 315040, China
CHEN Shuyin, Institute of Agricultural Products Processing, Ningbo Academy of Agricultural Science, Ningbo, Zhejiang 315040, China; Ningbo Key Laboratory for Preservation Engineering of Agricultural Products, Ningbo, Zhejiang 315040, China

Abstract

In order to provide theoretical basis for applying controlled freezing-point storage preservation technology to soft peaches in south China, this research investigated the effects of controlled freezing-point storage and different temperatures treatment on quality of “Hujingmilu” juicy peaches during storage. Controlled freezing-point storage(-0.8 ℃) were used to keep properties of peaches, and low temperature treatment as 3～4 ℃, (0±0.5) ℃ was taken as control. Changes in physicochemical indexes (flesh firmness, total soluble solids, titratable acidity, ascorbic acid and relative conductivity), sensory indexes (browning index, colouration and sensory evaluation) of different storage times and shelf-life were investigated. Factor analysis was used to evaluate the quality changes. Two principal components were extracted to instead of original indexes, which could explain products overall quality difference of 91.703%.

Publication Date

12-28-2016

First Page

115

Last Page

118,123

DOI

10.13652/j.issn.1003-5788.2016.12.025

Recommended Citation

Lin, ZHU; Jiangang, LING; Haitao, SHANG; Xudong, LIN; Jingfen, YU; and Shuyin, CHEN (2016) "Effects of controlled freezing-point storage treatment on quality of “Hujingmilu” juicy peaches," Food and Machinery: Vol. 32: Iss. 12, Article 25.
DOI: 10.13652/j.issn.1003-5788.2016.12.025
Available at: https://www.ifoodmm.cn/journal/vol32/iss12/25

References

［1］ 吴剑, 任芳, 褚伟雄. 热激—冷藏联合处理对水蜜桃保鲜品质的影响［J］. 食品与机械, 2014, 30(5): 176-179.
［2］ 刘伟, 卢立新. 1-MCP和MAP对水蜜桃低温储藏保鲜效果的影响［J］. 包装工程, 2015, 36(1): 57-60.
［3］ 郜海燕, 陈杭君, 陈文烜, 等. 采收成熟度对冷藏水蜜桃果实品质和冷害的影响［J］. 中国农业科学, 2009, 42(2): 612-618.
［4］ 陈杭君, 毛金林, 宋丽丽, 等. 温度对南方水蜜桃贮藏生理及货架期品质的影响［J］. 中国农业科学, 2007, 40(7): 1 567-1 572.
［5］ 付坦, 鲁晓翔, 李江阔, 等. 冬枣冰温贮藏工艺研究［J］. 食品与机械, 2012, 28(5): 176-180.
［6］ 周娟娟, 马海霞, 李来好, 等. 无硫复合保鲜剂结合冰温气调保鲜南美白对虾［J］. 食品与机械, 2011, 27(6): 204-208.
［7］ 申江, 刘丽, 宋烨, 等. 冰温气调贮藏对平谷大桃品质影响的实验研究［J］. 食品工业科技, 2013, 34(5): 330-333.
［8］ 朱麟, 凌建刚, 尚海涛, 等. 因子分析法综合评价冰温结合1-MCP处理对“玉露”水蜜桃贮藏品质的影响［J］. 果树学报, 2016, 33(9): 1 164-1 172.
［9］ 曹建康, 姜微波, 赵玉梅. 果蔬菜后生理生化实验指导［M］. 北京: 中国轻工出版社, 2011: 37-39.
［10］ 朱麟, 凌建刚, 张平, 等. 不同保鲜膜包装对“玉露”水蜜桃保鲜效果的影响［J］. 保鲜与加工, 2011, 11(4): 12-15.
［11］ LURIES, CRISOSTO C H. Chilling injury in peach and nectarine［J］. Postharvest Biology and Technology, 2005, 37: 195-208.
［12］ 蔡琰, 余美丽, 邢宏杰, 等. 低温预贮处理对冷藏水蜜桃冷害和品质的影响［J］. 农业工程学报, 2010, 26(6): 334-338.
［13］ 丁晔, 刘敦华, 雷建刚, 等. 不同处理羊羔肉挥发性风味物质的比较及主成分分析［J］. 食品与机械, 2013, 29(3): 16-20.
［14］ 张文彤, 董伟. 统计分析高级教程［M］. 北京: 高等教育出版社, 2014: 214, 217-219.