Effects of heat treatment on postharvest quality of peaches

被引：73

作者：

Zhou, T

Xu, SY

Sun, DW

Wang, Z

机构：

[1] Natl Univ Ireland Univ Coll Dublin, Dept Agr & Food Engn, FRCFT Grp, Dublin, Ireland

[2] Wuxi Univ Light Ind, Dept Food Sci & Engn, Wuxi 214036, Jiangsu, Peoples R China

来源：

JOURNAL OF FOOD ENGINEERING | 2002年 / 54卷 / 01期

关键词：

peach; heat treatment; firmness; mass loss; postharvest; fruit; hot water; hot moist air;

D O I：

10.1016/S0260-8774(01)00179-0

中图分类号：

TQ [化学工业];

学科分类号：

0817 [化学工程与技术];

摘要：

Hujin and "Baihua" peaches (Prunus persica (L.) Batsch.) were treated at temperatures ranging from 37 to 43 degreesC for 1-3 h with hot water and for 3-48 h with hot moist air. respectively. Heat treatment with hot water caused heat injury to Hujin peach, and therefore is not suitable for Hujin peach. Hujin peaches were heated by moist air at 37 degreesC for 3-48 h. Heating of Hujin peach at 37 degreesC for 12 h was most effective in maintaining hardness and reducing mass loss. while for Baihua peach, the most effective treatment was heating at 37 degreesC for 16 h. (C) 2002 Elsevier Science Ltd. All rights reserved.

引用

页码：17 / 22

页数：6

共 24 条

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