大久保桃的催熟条件研究

本文研究了冷藏后的大久保桃适宜的催熟方式、温度和时间对桃果实和软白桃罐头感官品质和理化指标的影响，并分析了原料利用率。结果表明：大久保桃采用打孔的PE袋包装，催熟效果较好，此时桃的腐败指数和褐变指数低，风味浓郁；有效冷藏18d内的大久保桃，30℃催熟3d后，生产的软白桃罐头感官和理化指标均达到国标要求；原料利用率均保持在83．31％以上。该研究为软白桃罐头加工中的桃催熟处理提供了技术依据。

Study on Ripening C ondictions of Amydaluspersica cv. Okubao

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 Amydaluspersica 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 ofAmydaluspersica cv. Okubao for the production of canned soft white peach.