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Effet des diverses basses températures sur le maintien de l'état de fraîcheur de pêches "Datuanmilu".

[In Chinese. / En chinois.]

Auteurs : ZHOU H., QIAO Y., WANG H., et al.

Type d'article : Article

Résumé

Datuanmilu is a kind of soft-pulp peach with abundant nutritional qualities and a sweet flavour, but its storage and maintenance of freshness is still difficult because of its particular biological and physical characteristics. In the study, changes in weightlessness rate, firmness, respiration rate, ascorbic acid, total soluble solids, total sugar content, titratable acidity and MDA content of Datuanmilu peaches were measured during storage at 0, 2 and 4°C, respectively. The results show that the drop in the content of total soluble solids, titratable acidity, and Vc could be restrained during storage at 0 or 2°C. Moreover, the firmness and sarcocarp tint could be maintained, and the peak of peach respiration could be delayed. In addition, the changes in the total sugar content and weight rate were slight. It appears that 2°C may be the optimum storage temperature for Datuanmilu peaches.

Documents disponibles

Format PDF

Pages : pp. 41-44

Disponible

  • Prix public

    20 €

  • Prix membre*

    15 €

* meilleur tarif applicable selon le type d'adhésion (voir le détail des avantages des adhésions individuelles et collectives)

Détails

  • Titre original : [In Chinese. / En chinois.]
  • Identifiant de la fiche : 2010-0153
  • Langues : Chinois
  • Source : Journal of Refrigeration - vol. 30 - n. 129
  • Date d'édition : 10/2009

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