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对水蜜桃在(0±0.5)℃,不同减压条件下生理生化的变化进行研究。结果表明,减压贮藏可以显著地降低水蜜桃贮藏期的呼吸强度,减少VC的损失,有利于保持果实含水量、硬度和可溶性总糖,显著地延缓果实褐变。较适宜的贮藏压力为50～60kPa,过低的分压会在贮藏后期对果实产生伤害。
Physiological and biochemical changes of peaches under (0 ± 0.5) ℃ and different decompression conditions were studied. The results showed that vacuum storage could significantly reduce the respiration intensity during storage and reduce the loss of VC, which was beneficial to maintain fruit moisture content, hardness and soluble total sugar, and significantly retard fruit browning. The most suitable storage pressure is 50 ~ 60kPa. If the partial pressure is too low, the fruit will be harmed in later storage.