Analysis of difference in storability and flavor of yellow peaches with different maturities at non-chilling injury temperatures
摘要
ObjectiveTo study the flavor changes of yellow peaches with different maturities at non-chilling injury temperatures (12~15 ℃), as well as to determine the quality deterioration point and safe storage period.MethodsUsing 70%-, 80%- and 90%-ripened "Jinxiu" yellow peaches as materials, this paper studies the changes in the weight loss rate, rotting rate, firmness, soluble solids, sugar, acid and electronic nose sensor response values of the peaches under the temperature of 12~15 ℃ and relative humidity of 85%~90%, and carries out the correlation analysis of maturities, storage time and key quality indexes.ResultsThe rotting rate of 70%-ripened peaches on the 25th day is only 5%, significantly lower (P<0.05) than that of 80%-ripened peaches on the 15th day and 90%-ripened peaches on the 5th day. The firmness of 70%-ripened peaches stored for 15~20 days is equivalent to that of 80%-ripened peaches stored for 10 days and 90%-ripened peaches stored for 5 days. The sucrose content of 90%-ripened peaches peaks on the 10th day, which is 5 days earlier than 80%- and 90%-ripened peaches. The sucrose content of 80%-ripened peaches stored for 15~25 days is significantly higher than that of 90%-ripened peaches. Under a storage period of 0~20 days, the sorbitol content of 70%- and 80%-ripened peaches is significantly higher than that of 90%-ripened peaches (P<0.05). In the entire storage period, the content of malic acid and citric acid in 70%-ripened peaches is significantly higher than that in 80%- and 90%-peaches. The electronic nose sensor response values of all three groups of peaches at 0, 10, and 25 days can be completely distinguished, and day 10 and day 25 are the key time points for the metabolism of volatile substances in peaches. Storage time and picking maturity have a certain regulatory effect on the fruit rotting rate, firmness with peel, flesh tissue firmness, sugar and acid content, and electronic nose sensor response values. Among these, sorbitol is significantl