《水蜜桃保鲜技术研究》-毕业设计论文（学术).docVIP

编号 本科生毕业设计（论文） 题目： 水蜜桃保鲜技术研究 食品 学院 食品科学与工程 专业 学 号 0103060812 学生姓名 指导教师 副教授 二〇一〇年六月 摘 要 水蜜桃以其皮薄肉厚、汁多味甜和香气浓郁驰名中外，但水蜜桃贮藏不易致使其市场供应难以满足广大消费者的需求。通过采用适宜的贮藏保鲜技术延长水蜜桃的保鲜期可缓解这一矛盾。本实验通过研究保鲜剂1-甲基环丙烯（1-MCP）及包装材料对水蜜桃贮藏性及品质的影响，寻求最适宜的保鲜技术，应用于水蜜桃的贮藏过程。 实验着重于检测水蜜桃的腐烂、口感、风味方面的变化。具体方法为：1、1-甲基环丙烯（1-MCP）研究：水蜜桃进行成熟度、保鲜剂、贮藏温度三方面的处理，检测腐烂率、腐烂指数、全质构、糖酸含量四个指标 2、包装材料研究：水蜜桃进行包装材料、贮藏温度两方面处理，检测腐烂率、全质构、糖酸比、挥发性物质四个指标。通过此次实验得出以下两点结论：1、1-MCP熏蒸处理可延长水蜜桃保质期，但带来口感下降问题。2、PVC、PE包装处理均可延长水蜜桃保质期，口感方面不同温度下影响不同，且PVC包装处理能更好的保持水蜜桃的口感及芳香气味。 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 main