A method for improving the color stability of red-fleshed peach pulp

Abstract

The invention provides a method for improving the color stability of red-flesh peach pulp, and the fruit trees are sequentially processed as follows: when the red-flesh peach fruit of the selected variety enters the 10-15th day of the hard-core stage, the fruit branches of the fruit tree are sprayed Apply 3-7mg / L sorbitol aqueous solution, if the time interval between the picking period and the hard core period of the red flesh peach fruit of the selected variety is less than 30 days, then directly pick at the picking period, otherwise it will be picked within 10 days before the picking period. ‑15 days, the sorbitol aqueous solution of 3‑7mg / L was sprayed to the fruiting branches of fruit trees. The method is simple to operate, economical and effective, has no harmful substance residue, effectively improves the color stability of red-flesh peach pulp, and increases economic value.

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.