不同保鲜剂处理对红地球葡萄贮藏期间SO_2残留量的影响  

Influence on SO_2 Residues of Red Globe Grape Treated by Different Preservatives during Storage

作　　者：杨敦敦[1] 张平[1] 赵飞[2] 邹欣[3] 朱志强[1] 

机构地区：[1]国家农产品保鲜工程技术研究中心(天津),天津市农产品采后生理与贮藏保鲜重点实验室,天津300384 [2]大连工业大学食品学院,辽宁大连116034 [3]天津农学院食品系,天津300384

出　　处：《保鲜与加工》2014年第5期8-13,共6页Storage and Process

基　　金：国家葡萄产业技术体系(CARS-30);天津市应用基础与前沿技术研究计划(13JCQNJC15100);天津市农业科学院院长基金(11010)

摘　　要：以蓟县、抚宁和张家口三个产地的红地球葡萄为试材,检测分析采用PE膜包装,(0±0.5)℃下贮藏165 d期间亚硝酸盐类保鲜剂(熏蒸结合简化保鲜剂、新型简化保鲜剂、新型保鲜纸、红地球专用7+1型保鲜剂)处理的果实中SO2残留量。结果显示,贮藏期内,三个产地葡萄果实均以简化保鲜剂处理的SO2残留量最高,其他处理的果实SO2残留量均低于美国FDA和我国国家相关标准的规定;采用相同类型保鲜剂处理,蓟县葡萄果实中的SO2残留量均高于另外两个产地,对于SO2的敏感性最高,抚宁次之,张家口最低;对于张家口和抚宁果实,熏蒸结合新型保鲜纸能够有效降低SO2残留,而蓟县果实更合适熏蒸结合红地球专用7+1型保鲜剂;贮藏期间果实不同部位的SO2残留量为:穗轴>果刷>果肉≥果皮>果籽,且增加的幅度顺序也相同。The paper detected and analyzed SO2 residues of Red Globe grapes from three producing areas （Jixian, Funing and Zhangjiakou）, which were treated by sulfite of preservatives （simplified preservative agent, new simplified preservative agent, new preservative paper and Hongti 7＋1） respectively and fumigation. The results showed that, during 165 days storage at（0±0.5） ℃, SO2 residues of fruit treated by simplified preservative agent was the highest among all fruit and SO2 residues of other treatments fruit did not exceed formulary requirement of FDA in American and the national standards of China. Treated by the same type of preservatives, SO2 residues of Jixian grape was higher than that of other producing areas and SO2 sensibility of Jixan grape was the highest,the next was Funing grape and the last was Zhangjiakou grape. For Funing and Zhangjiakou grape, new preservative paper combined fumigation could effectively reduce the S02 residues, but Hongti 7＋1 combined fumigation was suited for Jixian grape. During storage, S02 residues of different part ofgrape was cob〉brush〉pulp I〉 peel 〉seeds, and the order of value added was the same with it.

关 键 词：红地球葡萄 产地 果实部位 保鲜剂 SO2残留量 

分 类 号：S663.1[农业科学—果树学]