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Effect of Heat Treatment on Protein Content and the Quality of 'Hujingmilu' Peach [Prunus persica (L.) Batsch]

文献类型： 外文期刊

作者： Zhou, Hui-juan 1 ; Ye, Zheng-wen 1 ; Su, Ming-shen 1 ; Du, Ji-hong 1 ; Li, Xiong-wei 1 ;

作者机构： 1.Shanghai Acad Agr Sci, Forestry & Fruit Res Inst, Key Lab Protected Hort Technol, Shanghai 201403, Peoples R China

关键词： 'Hujingmilu' honey peach;heat treatment;protein content;quality;heat-stable protein

期刊名称：HORTSCIENCE （ 影响因子：1.455； 五年影响因子：1.617 ）

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收录情况： SCI

摘要： Heat treatment induces resistance to low temperature in horticultural crops. Changes in soluble protein and heat-stable protein (HSP) contents, the total soluble solids (TSS), titratable acidity (TA), reducing sugar, weight loss and firmness of honey peach (cv. Hujingmilu) during heat treatment and refrigerated storage were investigated. Low-temperature storage alone led to decreasing of TA and reducing sugar and caused severe fresh mealiness. The hot-air treatment before low temperature combined with the use of a plastic bag (thickness of 0.03 mm) could counteract this effect. Heat treatment before refrigerated storage increased both soluble protein and HSP contents, and the ratio of heat-stable to soluble protein. The most favorable effect was obtained with 46 degrees C for 30 minutes. In addition, heat treatment before storage retarded the increase in fruit firmness, maintained the highest contents of the TSS and reducing sugar and inhibited the decline of TA during refrigerated storage. Treatment for 30 minutes at 46 degrees C before low-temperature storage in combination with a 0.03-mm plastic bag might be a useful technique to alleviate chilling injury (CI) and maintain honey peach fruit quality during cold storage.

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