EXPERIMENTAL STUDY ON PHASE CHANGE COOL STORAGE OF PINGGU PEACH

摘要

Pinggu peach is easy to soften and rot after being harvested. In order to prolong the storage period, thestorage of cold storage of Pinggu peach has been studied by using a cool storage incubator. It comparedsodium chloride coolant and without coolant. The 72h experiment has been carried out under the condition of25°C environmental temperature. The temperature measurement has been performed every 8h and sensoryquality and biochemical indexes have been assessed every 24h. The results shows that the content of vitaminC decreased from 96mg/100g to 84mg/100g, down 12.5%; titratable acid content decreased from 0.58% to0.47%, down 18.97%; the hardness decreased from 57N to 38N, down 33.33%; the content of soluble solidsincreased first and then decreased. Moreover, it has been found that the short-term storage effect of phasechange storage for Pinggu peach was obvious. It has a meaningful reference for the development of Pinggupeach industry in Beijing Tanjing area.