热处理对轻度加工巨峰葡萄呼吸强度和贮藏品质的影响  

Effects of Respiratory Intensity and Storage Quality of Lightly Processed Kyoho Grape in Hot Water Treatment

作　　者：寇莉萍[1] 刘兴华[1] 张重庆[1] 庚秀丽[1] 

机构地区：[1]西北农林科技大学食品科学与工程学院

出　　处：《食品与发酵工业》2006年第5期143-146,共4页Food and Fermentation Industries

基　　金：教育部春晖计划项目资助(No.2002-317);西北农林科技大学青年专项基金资助(No.08080218)

摘　　要：为探索热处理对轻度加工葡萄贮藏保鲜的效果,以巨峰葡萄为试验材料,按照鲜切果蔬的原理与技术对葡萄进行处理后,研究45℃6、8、10 min热水处理对轻度加工巨峰葡萄呼吸强度和贮藏品质的影响。结果表明,热处理能明显抑制相对电导率的上升和果肉硬度、好果率的下降;但热处理对轻度加工葡萄的可滴定酸和可溶性固形物无显著影响;采用45℃,8min热水处理效果最好。To explore the effectiveness of pre - storage heat treatment on storage quality of fresh - cut grape, Kyoho grape were treated according to the principle and technology of fresh- cut fruit and vegetable, then fresh- cut Kyoho grape were used to study the effects of hot water treatment on storage effectiveness during the storage of senescence and softening. Fresh - cut Kyoho grape were treated at either 45℃ for 6min, 8min, 10 min before stored. The results indicated that Fresh - cut Kyoho should be no- climacteric fruits; the hot treatment can increase the relative conductivity, reduce the respiratory intensity, prevent grapes from firming so that the fresh rate can be improved; However,the effects of Titratable acidity, soluble solid content were not significantly changed; the best condition of the process is treated at 45℃ for 8 min.

关 键 词：热处理 轻度加工 巨峰葡萄 呼吸强度 贮藏品质 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]