Effects of Different Preservation Treatments on Storage Quality of Chick Peach
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Abstract:
The softening mechanism of chick peach was studied to provide new ideas for the preservation of chick peach in this study. . The distribution and status of water in the chick peach fruit were determined by LF-NMR, and the effects of treatments with CaCl2, ethylene adsorbent and heat shocking on the firmness, respiration, enzyme activity and pectin content of the peach were studied. The results showed that the peaches contain 3 states of moisture, of which free water accounted for about 90%. The hardness was positively correlated with the raw pectin content. During storage, the respiration peak occurred at 3d and 7d. With the extension of storage time, the firmness of fruit and the content of pectin decreased gradually, the activity of PME increased, and the soluble pectin increased firstly and then decreased.. All the above treatments could inhibit the changes of firmness, respiration rate, PME activity and pectin content, among which ethylene adsorbent was the best. This research can provide theoretical basis for the study of softening mechanism and preservation technology of chick peach.
