Study On The Effect Of Different Fresh-keeping Agents And Compound Preservative On Storage Of Juicy Peach

The technology of fresh-keeping of peach is a problem needed to solve currently, especially at room temperature condition, the peach rots quickly. In this experiment, peaches treated with citric acid, calcium chloride, ascorbic acid, salicylic acid separately to study the quality of peach at first, then orthogonal experiment was designed to investigated the effectiveness of fresh-keeping agents composed of citric acid,calcium chloride,ascorbic acid and salicylic acid, as well as carboxymethyl konjac glucomannan(CMKGM) composite, select the best combination. At last we studyed the quality and physiological effects of peach fruit treeted with compound preservatives and composite coating agent. Research results as follows:1. It was found that calcium chloride can maintain the flesh firmness, fruit flavor, ascorbic acid obvious and keep soluble solids at a low level.2 g/L and 4 g/L calcium chloride have the best effect on hardness and flavor,4 g/L calcium chloride have the best results on ascorbic acid.The peaches treeted with salicylic acid have little effect on firmness, but keep ascorbic acid obviously. It can keep the soluble solids of peach at a low level and inhibit the peach fruit ripening. 0.1 g/L salicylic acid inhibited the after-ripening of peach most obvious,0.2 g/L salicylic acid treatment has the best result on ascorbic acid.The peaches treeted with citric acid have some effect on firmness of peach obviously. It can keep the soluble solids of peach at a low level. Peaches deeled with 2 g/L citric acid keep firmness most obviously,4 g/L citric acid maintain flavor best and 4 g/L,6g/L citric acid treatments have the best result on ascorbic acid.Ascorbic acid can maintain the flesh firmness, maintain fruit flavor and ascorbic acid, inhibit fruit ripening effectively. Peaches treeted with 2 g/L ascorbic acid have the best effect on firmness and treated with 4 g/L ascorbic acid maintain ascorbic acid of peach best.2. Through determine of weight loss and organic acids,the best combination of preservative compound is 1 g/L citric acid+4 g/L calcium chloride+1 g/L ascorbic acid+0.05 g/L salicylic acid; by weight loss determination, the best combination compound coating is 1 g/L CMKGM+1 g/L sodium carboxymethyl cellulose+1.5 g/L glycerol.3. The result showed that the three kinds of methods slowed down respiratory rate, keep firmness and taste; complex fresh-keeping agent and complex fresh-keeping agent+1%CMKGM heightened POD activity and inhibited PPO activity; just complex fresh-keeping agent decreased the weight losses of juicy peach fruits Significant.