热处理对葡萄品质及保护性酶的影响  

Effect of heat treatment on quality and protective enzymes of grapes

作　　者：黄锐[1] 安力[1] 王强[2] 张海霞[1] 

机构地区：[1]甘肃农业大学农学院,甘肃兰州730070 [2]重庆教育学院生命科学与化学系,重庆400067

出　　处：《食品工业科技》2009年第8期300-302,共3页Science and Technology of Food Industry

摘　　要：以失富罗莎葡萄为实验材料,研究了用不同温度的热水处理对葡萄贮藏过程中部分品质和保护性酶活性的影响。结果表明:50℃和55℃处理3min与对照相比,明显抑制了果实腐烂和VC含量的下降,提高了好果率。并且能够提高过氧化物酶(POD)、过氧化氢酶(CAT)和超氧化物歧化酶(SOD)在贮藏期间的活性。60℃处理3min会对葡萄产生热伤害,不利于保鲜。The grapes ＂Shifuluosha＂ was treated with different temperature.In order to explore the influence of heat treatment on quality and protective enzymes.The results indicated that 50℃ and 55℃ treatment for 3min rot of fruit was inhibited and the content of Vc decreased.It also raised POD activity,CAT activity,and SOD activity compared to CK.So heat treatment could increase the good fruit rate.The 60℃ treatment 3min will cause harm by over-heat, it was not propitious for keeping fresh.

关 键 词：热处理 葡萄 品质 保护性酶 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]