热水处理对木纳格葡萄保鲜效果的影响  

Effect of Hot Water Treatment on Fresh-keeping of ‘Munage’ Grape

作　　者：于建娜[1] 窦荣[1] 谢佩佩[1] 刘新华[1] 张利莉[2] 

机构地区：[1]塔里木大学植物科技学院,新疆阿拉尔843300 [2]新疆生产建设兵团塔里木盆地生物资源保护利用重点实验室,阿拉尔843300

出　　处：《保鲜与加工》2008年第3期22-24,共3页Storage and Process

基　　金：新疆生产建设兵团科技攻关项目(05GG06)

摘　　要：研究了热水处理对轻度加工木纳格葡萄贮藏保鲜效果的影响。试验结果表明,45℃条件下8min热处理能够明显地降低果实腐烂率,抑制葡萄相对电导率的上升与果肉硬度、CAT活性下降,提高果实的POD活性,从而提高葡萄果实贮藏品质与延长货架期。The effectiveness of hot water treatment on storage of lightly processed grape were studied in this paper. The test results indicated that at 45℃ 8 min hot water can depress the rotting rate of fruit abviausly and suppress the increasing of relative electric conductivity, descending of fruit firmness and CAT activities, it also increase the POD activities of fruit, therefore, 45 ℃ 8 min hot water can improve storage quality and prolong the shelf life of grape fruit.

关 键 词：葡萄 热水处理 轻度加工 保鲜效果 

分 类 号：S663.1[农业科学—果树学]