新疆鲜食葡萄保鲜过程中SO2残留行为的研究  

Study on SO_2 Accumulation on Table Grapes in Storage

作　　者：武建明[1] 钟梅[1] 吴斌[1] 王吉德[1] 

机构地区：[1]新疆大学化学化工学院,教育部石油天然气重点实验室,新疆乌鲁木齐830046

出　　处：《食品科学》2008年第3期486-489,共4页Food Science

基　　金：国家自然科学基金资助项目(20362008)

摘　　要：研究得出了四种不同品种的新疆鲜食葡萄在常温及冷藏条件下使用不同剂量SO2熏蒸后果实出现的伤害阈值,同时测定了果实贮藏期结束后果实的可溶性固形物(SSC)、硬度、果汁pH值、果皮和果肉中的SO32-残留量。结果表明果实贮藏过程中SSC、硬度较对照样均有不同程度下降,果汁pH值没有明显变化。SO2对葡萄持续熏蒸后对葡萄果皮和果肉中的SO32-和总S量的测定结果表明:总S量随着贮藏时间的而不断增加,而SO32-在贮藏过程中没有出现积累。SO2 injury threshold of four different varieties table grapes in Xinjiang province at different fumigation level were investigated. And the soluble solid content （SSC）, rigidity, pH, SO2 accumulation in pericarp and sarcocarp were determined at the end of the shelf life. Results showed that SSC and rigidity were declined compared with the control, pH was not significantly changed. Results of continuous SO2 fumigation showed that the total sulfur was increased along with the storage time. But the excessively accumulation of sulfite was not appeared both in pericarp and sarcocarp.

关 键 词：鲜食葡萄 二氧化硫伤害阈值 保鲜 残留量 

分 类 号：TS207.5[轻工技术与工程—食品科学]