作　　者： ; ; ; ; ;

机构地区： 新疆农业大学食品科学与工程学院

出　　处： 《石河子大学学报（自然科学版）》 2006年第6期732-735,共4页

摘　　要： 采用频率为50kHz输出功率为200W的超声波分别对“大久保”桃和“八月脆”桃进行处理,处理时间分别为1min、5min和10min,研究了以桃果实在(10±2)℃条件下贮藏13d的品质变化情况。结果表明:超声波处理5min可明显降低两个品种桃的腐烂率,且5min处理可明显降低“大久保”桃前期果肉硬度的下降,到后期两个品种桃5min处理的酸含量均较高。 Okuba and Sanshisanhao peaches were treated with ultrasonic wave for lmin,5min and 10min in 200W. Quality changes of two kinds of peaches during 10 ± 2℃ temperature storage respectively were investigated. It showed that the 5min treatment decreased the rotten of two varieties of peaches and the 5min treatment not only delayed the decline of firmness of Okuba peach in early storage,but also delayed the decline of content of titric acid of two varieties of peaches in later storage.

关 键 词： 超声波 桃 品质

领　　域： [化学工程] [农业科学] [农业科学]