贾晓昱,邵丽梅,李金金,张鹏,李江阔.桃贮藏技术的研究进展[J].包装工程,2022,43(3):96-104.
JIA Xiao-yu,SHAO Li-mei,LI Jin-jin,ZHANG Peng,LI Jiang-kuo.Research Progress of Peach Storage Technology[J].Packaging Engineering,2022,43(3):96-104. |
| 桃贮藏技术的研究进展 |
| Research Progress of Peach Storage Technology |
| 投稿时间：2021-06-09 |
| DOI：10.19554/j.cnki.1001-3563.2022.03.012 |
| 中文关键词: 桃 贮藏 影响因素 研究进展 |
| 英文关键词: peach storage affecting factor research progress |
| 基金项目:天津市农业科学院青年科研人员创新研究与实验项目（2021016）；兵团重点领域科技攻关项目（2019AB024） |
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| 中文摘要: |
| 目的 通过对桃的各种贮藏保鲜技术进行综述，选择适合的贮藏方法，为我国桃保鲜技术的发展提供参考和思路。方法 探讨桃果实采后生理变化、采后品质的影响因素，以及在桃贮藏保鲜中所应用的物理、化学、生物等保鲜技术。结果 将保鲜技术应用于桃果实中，在一定程度上提高了果实的货架期，降低了贮藏过程中的腐败率，拓宽了桃产业在我国的经济发展。结论 桃果实在贮藏过程中易发生碰撞破损和腐败变质等，其中温度和贮藏方式是影响桃品质的主要因素。探讨了多种保鲜技术，其中物理保鲜技术应用最广，但能源消耗较大，化学保鲜技术效果明显，但无法保障绝对的安全性，生物保鲜技术应用较少，尚需研究，因此要建立一个综合有效的保鲜体系还需要进一步研究探讨。 |
| 英文摘要: |
| The work aims to provide reference and idea for the development of peach preservation technology in China by summarizing various storage and preservation technologies of peach and selecting suitable storage methods. The factors affecting the physiological changes and the quality of postharvest peach were discussed, and the physical, chemical and biological preservation technologies applied in peach storage and preservation were investigated. The application of preservation technology to peach increased the shelf life to some extent, reduced the spoilage rate in the storage process, and expanded the economic development of peach industry in China. During the storage of peach, collision, damage and spoilage are easy to occur and temperature and storage method are the main factors affecting peach quality. A variety of preservation technologies are discussed, among which physical preservation is the most widely used, but consumes a large amount of energy, chemical preservation has obvious effect, but cannot guarantee absolute safety, and biological preservation is less widely used and still needs to be studied. Therefore, how to establish a comprehensive and effective preservation system still needs to be further studied and discussed. |
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