Microstructure Changes of Peach Texture and Pectin in Controlled Atmosphere Storage

作     者：Hongshun Yang PhD Candidate1954 Huashan Rd. Institute of Refrigeration & Cryogenics Shanghai Jiao TongUniversity Shanghai 200030 P. R. China. Guoping Feng2678 Qixin Rd. Department of Food Science & Technology Shanghai Jiao TongUniversity Hongjie An PhD Candidate1954 Huashan Rd. School of Life Science & Technology Shanghai Jiao TongUniversity Yunfei Li Dr2678 Qixin Rd. Department of Food Science & Technology Shanghai Jiao TongUniversity Shanghai 201101 P. R. China. 

会议名称：《国际农业工程大会》

会议日期：2004年

学科分类：09[农学] 0902[农学-园艺学] 090201[农学-果树学] 

关 键 词：Controlled atmosphere (CA) Peach Pectin Texture Atomic force microscopy 

摘      要：正 The effects of air compositions on the microstructure of texture and pectin of yellow peaches （prunus persicu L. Batsch） during controlled atmosphere （CA） storage were evaluated. Firmness and texture profile analysis （TPA） were studied by TA-XT texture analyzer. The contents of water-soluble （WSP）, chelate-soluble （CSP） and alkaline-soluble （SSP） pectin were assayed by carbazole spectrophotemetry, and the microstructure of pectin investigated