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Experimental study on phase change cool storage of pinggu peach.

Number: pap. 58

Author(s) : WANG M., ZANG R.

Summary

Pinggu peach is easy to soften and rot after being harvested. In order to prolong the storage period, the storage of cold storage of Pinggu peach has been studied by using a cool storage incubator. It compared sodium chloride coolant and without coolant. The 72h experiment has been carried out under the condition of 25? environmental temperature. The temperature measurement has been performed every 8h and sensory quality and biochemical indexes have been assessed every 24h. The results shows that the content of vitamin C decreased from 96mg/100g to 84mg/100g, down 12.5%; titratable acid content decreased from 0.58% to 0.47%, down 18.97%; the hardness decreased from 57N to 38N, down 33.33%; the content of soluble solids increased first and then decreased. Moreover, it has been found that the short-term storage effect of phase change storage for Pinggu peach was obvious. It has a meaningful reference for the development of Pinggu peach industry in Beijing Tanjing area.

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Pages: 7

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Details

  • Original title: Experimental study on phase change cool storage of pinggu peach.
  • Record ID : 30023411
  • Languages: English
  • Source: 5th IIR International Conference on Sustainability and the Cold Chain. Proceedings: Beijing, Chine, 6-8 avril 2018
  • Publication date: 2018/04/06
  • DOI: http://dx.doi.org/10.18462/iir.iccc.2018.0058

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