低压静电场协同冰温对水蜜桃的保鲜效果分析

Analysis of the Preservation Effect of Low-voltage Electrostatic Field Combined with Ice Temperature on Peach

摘要:

为研究低压静电场（Low Voltage Electrostatic Field, LVEF）协同冰温（Ice Temperature, IT）对水蜜桃保鲜品质的影响，在低温（Low Temperature, LT）贮藏（8±0.5 ℃）、低温+低压静电场贮藏（8±0.5 ℃, 150 V）、冰温贮藏（-0.5±0.5 ℃）和冰温+低压静电场贮藏（-0.5±0.5 ℃, 150 V）四种不同贮藏条件下，考察了水蜜桃果实在0~15 d的外观、感官、营养品质以及关联酶活性的变化。结果表明，不同处理对果实外观品质、感官品质、营养品质的保持能力表现为LT

Abstract:

To explore the effect of low-voltage electrostatic field (LVEF) and ice temperature (IT) on the preservation quality of peach, the changes in appearance, sensory attributes, nutritional quality and associated enzyme activities of peach fruit were examined under four different storage conditions within 0~15 days: low temperature (LT) storage (8±0.5 ℃), low temperature+low-voltage electrostatic field storage (8±0.5 ℃, 150 V), ice temperature storage (-0.5±0.5 ℃), and ice temperature+low-voltage electrostatic field storage (-0.5±0.5 ℃, 150 V). The results showed that the abilities of different treatments to maintain fruit appearance quality, sensory quality and nutritional quality were in this order: LT