Method for improving color stability of pulp of red pulp peach

Abstract

The invention provides a method for improving the color stability of pulp of a red pulp peach. The method comprises the following steps of: sequentially treating a fruit tree as follows: spraying 3-7mg / L sorbitol aqueous solution to a bearing branch of the fruit tree on the 10 th-15 th day when a selected variety of red pulp peach fruits enter a hard pit period; if the time interval between the picking period of the selected variety of the red pulp peach fruits and the hard pit period is less than 30 days, directly picking the fruits in the picking period; and otherwise, spraying 3-7 mg / L sorbitol aqueous solution to the bearing branch of the fruit tree on the 10 th-15 th day before the picking period. The method is simple to operate, economic and effective, and free of harmful substanceresidues, the color stability of the pulp of the red pulp peach is effectively improved, and the economic value is increased.

Description

technical field [0001] The invention belongs to the technical field of fruit tree planting, and in particular relates to a method for improving the color stability of red-fleshed peach pulp. Background technique [0002] Red-fleshed peaches are named for their varying degrees of red color when ripe. At present, the fine varieties of red-fleshed peaches used in agricultural production are limited, and the color properties of the flesh are affected by many factors, and the performance fluctuates greatly. Long-term production practice shows that different water, fertilizer, light, heat conditions and cultivation management levels all affect the color stability of red-fleshed peaches, showing that the same variety of red-fleshed peaches has red flesh in different regions, different years, different orchards, and even different trees. There are differences in all of them, and even some fruit pulps cannot evenly accumulate red, which affects consumers' sensory evaluation of red-f...

AI Technical Summary

Problems solved by technology

At present, the fine varieties of red-fleshed peaches used in agricultural production are limited, and the color properties of the flesh are affected by many factors, and the performance fluctuates greatly

Long-term production practices have shown that different water, fertilizer, light, heat conditions and cultivation management levels all affect the stability of red-flesh peach flesh color, showing that the same variety of red-flesh peach has red flesh in different regions, different years, different orchards, and even different trees. There are differences, and even some fruit pulps cannot evenly accumulate red, which affects consumers' sensory evaluation of red-flesh peaches.