Effect of Precise Temperature Control Technology on Cold Storage and Shelf Quality of Flat Peach at Room Temperature

ZHANG Peng, LI Xin-yue, XUE You-lin, JIA Xiao-yu, LI Jiang-kuo

Packaging Engineering ›› 2021 ›› Issue (15) : 19-29.

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PDF(23362 KB)
Packaging Engineering ›› 2021 ›› Issue (15) : 19-29. DOI: 10.19554/j.cnki.1001-3563.2021.15.003

Effect of Precise Temperature Control Technology on Cold Storage and Shelf Quality of Flat Peach at Room Temperature

  • ZHANG Peng1, JIA Xiao-yu1, LI Jiang-kuo1, LI Xin-yue2, XUE You-lin2
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Abstract

The purpose of this paper is to study the effect of precise temperature control technology on the quality of cold storage and normal temperature shelf of flat peach. Using Beijing pinggu flat peach as the experimental materials, one control group and three precise temperature control groups are set with the flat peach in ordinary foam boxes for CK group, normal foam box + cool storage agent record for points 1 group, accurate temperature preservation box for points 2 group, accurate temperature control box and cool storage agent for phase temperature group. Measure them every 10 d and carry out 3 d room temperature shelf experiments to analyze the change of respiratory intensity, ethylene formation rate, flesh color, nutrients, Vc, titratable acid, soluble solids), and relative electrical conductivity. Experimental results show that accurate temperature control technology could make the temperature fluctuation range smaller, which the temperature fluctuations of minimum phase temperature group, during the whole cold CK group, points 1, 2 group and phase temperature points, the temperature in the cabinet were (0.06±0.30), −(0.14±0.16), −(0.09±0.14), −(0.21±0.06)℃. During the cold storage period and room temperature shelf period, decay and browning index was on the rise, CK group first appeared decay and browning phenomenon, and decay index and browning index greater than points and phase temperature group, group of sensory quality of the optimal phase temperature, compared with CK group, the other three treatments could reduce fruit respiration intensity, inhibit ethylene production rate, and maintain fruit nutrients at a high level. Through SPSS analysis, the comprehensive score of CK group < freezing temperature group 1 < freezing temperature group 2 < phase temperature group was the best, and the preservation effect of phase temperature groupwas the best. Therefore, the precise temperature control technology was beneficial to cold storage and storage of peaches at room temperature, among which phase temperature storage was better.

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ZHANG Peng, LI Xin-yue, XUE You-lin, JIA Xiao-yu, LI Jiang-kuo. Effect of Precise Temperature Control Technology on Cold Storage and Shelf Quality of Flat Peach at Room Temperature[J]. Packaging Engineering. 2021(15): 19-29 https://doi.org/10.19554/j.cnki.1001-3563.2021.15.003
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