Effects Of Different Storage Methods On The Quality Of Storage And Preservation Of Chick Peach

Chick peach,because it is rich in vitamins,minerals and other nutrients has high nutritional and edible value,by agricultural experts as "peach best",and was named "south of the Five Ridges ten fruit" and sold outside the province.Peach olecranon annually in 7 ~ August in Guangdong province is the most mature,two month of hot,not more than 10 days in the days of storage at room temperature,and the storage of peach on olecranon scientific research report is lacking in the local preservation only by low temperature storage than the traditional.Therefore,it is of great practical significance to study the effects of different storage methods on postharvest storage and preservation of the peach.The test in Guangdong province Heyuan City Lianping County olecranon peach as test materials,studied in(4±1)temperature,low temperature,low temperature and blank treatment fresh preservative treatment,low temperature,low temperature,waxing,ozone treatment,changes of four kinds of storage methods on the quality of the sensory score of olecranon peach and the color change,in order to find a suitable storage type olecranon peach;using low field nuclear magnetic resonance technology,the research of olecranon in the peach(4±1)under high temperature and low temperature treatment at low temperature: Blank "fresh doctor" preservative,change and moisture migration of two kinds of storage methods in water content in order to olecranon peach,by changing the moisture content and moisture migration can be fast,nondestructive and accurate judgment of the olecranon preservation of the stage of peach.The main results are as follows:1.In the low temperature low temperature treatment,"Dr.blank fresh" preservative treatment,low temperature,low temperature waxing ozone treatment,four kinds of treatment methods of weight loss rate of olecranon peach,low fruit wax processing in the preservation of the olecranon peach take care effect in low temperature storage at the end of treatment of olecranon peach fruit wax the weight loss rate is only 11.6%,significantly lower than the other three treatments;2.In the study of four kinds of treatment of olecranon peach good fruit rate,titratable acid content,the hardness change,we found that 3 indicators in the early storage decreased slowly,slowly in the first 20 days of storage rate of decline,in 20 days after the 3 index drop speed.In these 3 indexes,the low temperature ozone treatment of the peach can get better results.At the end of storage,the good fruit rate was 81.6%,the hardness was 7.3kg/cm2,and the titratable acid content was about(malic acid);3.In four olecranon peach soluble solids content of the treatment is increased after the first drop,low temperature,low temperature treatment of olecranon peach blank "fresh" preservative on storage for tenth days when the soluble solids content reaches the maximum value,respectively: 11.3%,12.9%;the maximum value of the olecranon peach soluble low temperature and waxing solids content stored in twentieth days: 12%;low temperature ozone treatment on the thirtieth day of the olecranon peach storage contents of soluble solids before it reaches the maximum value: 12.5%.At the end of storage,the content of soluble solids was 6.6%,8.7%,and 9.8%,respectively,and the content of soluble solids in the treatment of low temperature and low temperature ozone treatment,such as refined blank treatment,low temperature "fresh" preservative treatment,low temperature wax treatment and low temperature ozone treatment;4.Four kinds of treatment methods on the content of vitamin C in vitamin C olecranon peach,decreased gradually during the whole storage,in the 20 days before storage,the content of vitamin C decreased rapidly after 20 days of vitamin C content of chickpea peach decreased slowly.In the four storage methods,the low temperature ozone treatment of the peach is the most effective protection of vitamin C,at the end of storage,the vitamin C content of the olecranon peach was 5.9mg/100g;5.Low temperature,low temperature control treatment fresh preservative treatment,low temperature,low temperature,ozone treatment waxing,in storage at the end of the sensory scores of four methods were 18.57,24.44 olecranon peach,25.34,29.13.Although the low temperature ozone treatment of olecranon peach in sensory score is not low,but the overall look of the other three groups did not taste the best period,low blank treatment group in tenth days when the sensory score reaches a maximum value of 35.69 at low temperature,"Dr.fresh" preservative treatment,low temperature treatment were fruit wax on the twentieth day of sensory score the maximum value of 34.29 and 34.97;6.Four kinds of storage methods in the research on color change of the olecranon peach,L* and a* values were increased during storage,while the b* and delta E decreased during storage.The change in storage at the end of L*,a*,b*,E are low temperature ozone treatment of olecranon peach minimum in storage at the end of L*,a*,b*,E,-3.11,-18.06 respectively: 30.54,35.62;7.In the use of low field NMR study of low temperature low temperature treatment,"Dr.blank fresh" preservative treatment of two kinds of treatment methods of olecranon peach change of moisture content and moisture migration in moisture content during storage increased from 0 to 9 days,from 9 to 21 days,21 days after the moisture content tended to be stability;mobile free water peak gradually left,illustrate the transformation of free water to bound water in grayscale weighted images and pseudo color image can be found in low temperature water treatment of olecranon peach blank olecranon peach and low-temperature "Dr.fresh" treatment is gradually dissipated,evaporation,pulp and stone layer.