新农生物葡萄保鲜剂1号的应用效果初报  

Investigation for Applied Effect of XinnongⅠBiological Preservative for Red Grape

作　　者：王许玲[1] 刘志宏[1] 王新燕[1] 霍勤[1] 杜平[1] 崔小萍[1] 陈宗轶[1] 

机构地区：[1]新疆农业职业技术学院,新疆昌吉831100

出　　处：《农产品加工（创新版）（中）》2010年第8期52-53,共2页Farm Products Processing

摘　　要：红提葡萄汁多、味浓、口感好,是消费者喜爱的水果,然而在保鲜过程中易受到微生物污染,影响葡萄的商品性。笔者历时5年,研制成新农生物葡萄保鲜剂1号。保鲜试验结果表明,新农生物保鲜剂1号具有抑制红提葡萄保鲜过程中微生物生长的作用,用质量分数为0.1%的该保鲜剂喷施的葡萄,在0~1℃条件下贮藏100d,其果穗和果粒外观优于对照;掉粒率和烂果率显著低于对照;果粒中的可溶性固形物含量高于对照。该葡萄口味浓,不含二氧化硫,无涩味。Red grape is tasty,juicy and well-received by the consumers for its special flavor,but easily polluted by microbe during the fresh-keeping period,which affects its economic benefits.XinnongⅠbiological preservative for red grape has been researched and produced after five years of hard work in Xinjiang.The results of research showed that the preservative has the effect on restraining the microbe from growing in the fresh-keeping process of the grapes.Grapes sprayed with 0.1% consistency of the preservative can be stored for 100 days with the temperature between 0 and-1 ℃.Contrast to their original conditions,the appearance is better,the ratio of fallen,browned and decayed grapes lower,and the soluble solid matter higher.

关 键 词：保鲜剂 葡萄 掉粒率 烂果率 

分 类 号：TS202.3[轻工技术与工程—食品科学]