交变磁场对葡萄保鲜效果的影响研究  

Preservation Study on Fresh Grapes by Alternating Magnetic Field

作　　者：高梦祥[1] 张长峰[1] 樊宏彬[1] 

机构地区：[1]长江大学生命科学学院,湖北荆州434025

出　　处：《食品科学》2007年第11期587-590,共4页Food Science

基　　金：湖北省科技攻关计划资助项目(2006AA201C36)

摘　　要：用不同强度的交变磁场对葡萄进行处理,并对其腐烂率、脱果率、出糖率、外观、可溶性糖含量、pH值、细胞膜相对透性和多酚氧化酶活性进行了对比研究。结果表明:磁场强度为0.87A/m和1.79A/m的交变磁场处理果实的腐烂率、脱果率、出糖率均明显降低,外观也很好。其可溶性糖含量比对照组的降低幅度小;pH值比对照组小;细胞膜的通透性降低;多酚氧化酶活性受到抑制。The fresh grapes were processed by different intensities of the alternating magnetic field, the decay ratio, shedding ratio, seeping sugar ratio, sensible judgement, pH, activity of PPO, peneteativity of cell membrane, content of sugar were evaluated. The results showed that the fresh grapes are processed by 0.87A/m and 1.79 A/m intensity of magnetic field to give the best effect. The decay ratio, shedding ratio and seeping sugar ratio are all reduced remarkably, and the seneory judgement is also the best. Its content of soluble sugar is less than the control. While its pH, and permeability of cell membrane become less and its activity of PPO is inhibited more than the control.

关 键 词：保鲜 交变磁场 葡萄 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程] S663.1[轻工技术与工程—食品科学与工程]