本科毕业设计（论文）--水蜜桃保鲜技术的研究.docVIP

编号 论文 题目： 食品 学院专业 学 号 学生姓名 指导教师 二〇一〇年月 摘 要 关键词：水蜜桃、保鲜、1-MCP、包装材料  ABSTRACT Peach is famous of its thin skin and flesh peaches, sweet and juicy aroma, but the peach is not easy to bring their market supply storage is difficult to satisfy consumer demand. Through the use of appropriate storage and preservation techniques to extend the shelf peach can alleviate the problem. This experiment studies preservative 1 - methylcyclopropene (1-MCP) and packaging materials on storage of peaches and quality, to seek the most appropriate preservation technology for peach during storage. Experiment focused on the detection of rotting peaches, taste and flavor changes in. Specific methods are: 1、1 - methylcyclopropene (1-MCP) of: peach to maturity, preservatives, storage temperature in three areas, examination and decay rate, decay index, full texture, sugar and acid content of four indicators 2,、Packaging material: Peach for packaging materials, storage temperature, two-pronged approach to detect decay rate, the whole texture, sugar acid ratio, the four indicators of volatile substances. Through this experiment come to the following two conclusions :1,1-MCP fumigation to extend shelf life of peaches, but the decline in taste brought about. 2, PVC, PE packaging treatments could extend the shelf life of peaches, under the influence of taste different at different temperatures, and PVC packaging treatment can better maintain the peach flavor and aroma. Keywords : Peach, Fresh , 1-MCP, Packaging materials  目 录 I ABSTRACT II 目 录 i 第1章 绪论 1 1.1保鲜技术作用机理 1 1.1.1 1-MCP保鲜作用机理 1 1.1.2 包装材料保鲜作用机理 2 第2章 材料与方法 3 2.1 实验材料 3 2.1.1 实验原料 3 2.1.2 实验试剂 3 2.1.2 实验设备 3 2.2实验方法 4 2.2.1 实验处理 4 2.2.2 保鲜技术对水蜜桃贮藏性的影响规律研究 4 2.2.3 保鲜技术对水蜜桃质构的影响规律研究 5 2.2.4 保鲜技术对水蜜桃口感的影响规律研究 5 2.2.5 保鲜技术对水蜜桃芳香气味的影响规律研究 6 2.2.5 感官评定 7 第3章 结果与讨论 9 3.1 保鲜剂1-MCP对水蜜桃贮藏性及品质的影响 9 3.1.1 腐烂情况 9 3.1.2 全质构 11 3.1.3 水蜜桃口感 14 3.2 包装材料对