利用不同化学方法处理水蜜桃保鲜效果的对比研究

以江苏省张家港市凤凰镇的凤凰水蜜桃(Prunus persica)为实验材料，在冷藏条件下，研究了分别用质量分数2%的CaCl2、0.3g/L水杨酸、0.5g/L赤霉素对凤凰水蜜桃浸泡15min的保鲜效果，并对其结果进行比较。结果表明：经过处理后的水蜜桃各种指标都好于对照组，说明以上3种化学方法均起到了保鲜作用，CaCl2处理在保持果实硬度、可溶性固形物，降低细胞膜透性、丙二醛含量和抑制多酚氧化酶活性方面要好于其他处理；水杨酸处理在保持可溶性糖含量，抑制呼吸强度方面要好于其他处理；赤霉素处理保鲜效果不如其他2种处理效果明显。此外，由于CaCl2通过果实体内的生理生化反应来发挥作用，无环境污染，因此符合食品安全的要求，而且方便获得，成本较低，所以利用CaCl2处理水蜜桃是经济实用、有效可行的最佳的化学保鲜方法。

Effects of Different Chemical Treatment Methods on Water Peach Preservation

The preservation effect of Fenghuang water peach picked from Zhangjiagang City,Nanjing Province,was investigated by using 2% calcium chloride(CaCl2),0.3 g/L salicylic acid(SA) and 0.5 g/L gibberellic acid(GA3) under refrigerated condition.The results showed that each index in treated group was better than that in control group.SA treatment revealed more effective in maintaining soluble sugar content,slowing down respiratory rate than other treatments.CaCl2 treatment was better in keeping fruit firmness and total soluble solids,reducing membrane permeability and malonaldehyde(MDA) content and inhibiting the activity of polyphenol oxidese(PPO).In addition,Due to low cost,important roles in physiological and biochemical reaction in fruits,no environmental pollution and meeting the requirements of food safety policy,CaCl2 treatment is the best choice for chemical preservation of water peach.