Study on Ripening Condictions of Amydalus persica cv. Okubao
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Abstract:
The impacts of the ripening method, temperature and time of refrigerated Amydalus persica cv. Okubao on the sensory quality and physiochemical index of canned soft white peach were studied, and the utilization rate of raw materials was researched. Result showed that, packaged using the PE bags with punched holes, the Amydalus persica cv. Okubao had good ripening results with low decay and browning indexes, and its flavor was strong. Both the sensory and physiochemical indexes of canned soft white peach could meet the national standards if the Amydalus persica cv. Okubao was effectively refrigerated for 18 d and then ripened for 3 d at 30 ℃.At this time, the utilization rate of the materials could be maintained above 83.31%. The study provided technical basis for the ripening methods of Amydalus persica cv. Okubao for the production of canned soft white peach.
