|Table of Contents|

Quality and Changes of Fresh-cut Peach During Cold Storage

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2023年04
Page:
79-85
Research Field:
Publishing date:

Info

Title:
Quality and Changes of Fresh-cut Peach During Cold Storage
Author(s):
YAN Shaobin; ZHOU Ping; GUO Rui; JIN Guang; LIAO Ruyu
(Fruit Institute，Fujian Academy of Agricultural Sciences，Fuzhou,Fujian 350013)
Keywords:
peach; cold storage; quality
PACS:
-
DOI:
10.11937/bfyy.20222057
Abstract:
Taking white-fleshed cultivar ‘MX14-1’，red-fleshed cultivar ‘YH-T33’，yellow-fleshed cultivar ‘Jinxiang’ as test materials,fresh-cut was used,the changes of color，soluble sugar，soluble proline，malondialdehyde，anthocyanins，flavonoids and superoxide anion clearance rate during cold storage were studied.The results showed that the Chromatism H value of fresh-cut ‘YH-T33’ remained relatively stable for 48 hours and that of fresh-cut ‘Jinxiang’ remained relatively stable for 24 hours under 4 ℃ cold storage.The Chromatism H value of fresh-cut ‘MX14-1’ remained stable for less than 24 hours.The soluble sugar content of fresh-cut ‘MX14-1’ was relatively stable，and fresh-cut ‘YH-T33’ and fresh-cut ‘Jinxiang’ showed a trend of decreasing first and then increasing.The contents of soluble proline，malondialdehyde，anthocyanins，flavonoids and superoxide anion clearance rate of fresh-cut ‘YH-T33’ increased gradually 48 hours before cold storage，and stabilized or decreased after 48 hours.The change trend of soluble proline and anthocyanin contents of fresh-cut ‘MX14-1’ were the same as that of fresh-cut ‘YH-T33’，but the contents of malondialdehyde，flavonoids and superoxide anion clearance rate gradually increased.The contents of soluble proline，malondialdehyde and flavonoids in fresh-cut ‘Jinxiang’ showed a trend of gradual increase，which were more obvious 24 hours before refrigeration and tended to be stable after 24 hours.The contents of anthocyanins and the clearance rate of superoxide anion fluctuated slightly，but the difference was not statistically significant.Therefore，under the condition of 4 ℃ cold storage，the color and quality of fresh-cut ‘Jinxiang’ could be kept stable for 24 hours.The color and quality of fresh-cut ‘YH-T33’ can be kept stable for 48 hours.The quality of fresh-cut ‘MX14-1’ remained stable for more than 24 hours，while the color remained stable for less than 24 hours.

References:

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Last Update: 2023-03-28