新型水果保鲜剂对葡萄冷藏保鲜的作用研究  

Effects of the fresh-keeping agents on grape(Vitaceae Vitis L.cv.Tengyuan) during cold storage

作　　者：庞博[1] 杨志轩[1] 任浩[1] 梁生强 张利平[1] 蓝蔚青[1] 

机构地区：[1]上海海洋大学食品学院,上海201306

出　　处：《食品科技》2014年第6期52-56,共5页Food Science and Technology

基　　金：上海海洋大学大学生创新活动计划项目(A-0218-12-0001-031)

摘　　要：研究了水果保鲜剂对葡萄贮藏品质和生理代谢的影响,以腾远葡萄为研究材料,在4℃条件下,测定贮藏期间的失重率、Vc含量、可溶性固形物、可滴定酸与色度等指标的变化。结果表明保鲜剂处理组能明显降低葡萄贮藏期间的水分散失速率,降低其呼吸代谢强度,减缓营养物质Vc、可滴定酸(TA)和可溶性固形物(SSC)的损耗,提升水果表面的光泽度,从而相对延长了葡萄的保鲜时间。The research was about the effects of fruit fresh-keeping agent on keeping fresh and physiological metabolism of grape （Vitaceae Vitis L. cv. Tengyuan） during cold storage. The weight loss rate, Vc, titratable acid （TA）, soluble solids content （SSC） and chromaticity were investigated. The results show that fruit fresh-keeping agent could reduced the water loss of grapes, decreased the respiratory metabolism, inhibit the loss of Vc, titratable acid （TA）, soluble solids content （SSC） and improve the gJossiness, so as to prolong the storage time of grapes.

关 键 词：水果保鲜剂 腾远葡萄 冷藏 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]