葡萄冰点测定及冰温贮藏实验的研究  

Study on the Freezing Points and Ice Temperature Storage of Grape

作　　者：尚海涛 凌建刚 朱麟 康孟利 俞静芬 林旭东 

机构地区：[1]宁波市农科院农产品加工研究所,宁波315040

出　　处：《制冷学报》2014年第5期55-60,共6页Journal of Refrigeration

摘　　要：为了研究葡萄冰温贮藏技术的适宜性和明确最佳冰温贮藏温度,测定分析了果实、果浆和果梗的冰点,研究了不同贮藏温度对腐烂率及品质的影响。结果表明:果梗的冰点最高,是贮藏温度的限制性因素;果实和果浆冰点与TSS呈现高度负相关,果浆冰点较果实冰点高约0.7℃,可通过速测TSS来估算果实果浆冰点,但果梗榨汁难度大而无法速测;贮藏温度越低,腐烂率越低,1~0℃、0^-1℃、-1^-2℃、-2^-3℃,90 d腐烂率分别为9.5%、4.9%、3.3%、2.2%,但冻害风险性却越大,-1^-2℃轻微冻害,-2^-3℃严重冻害。葡萄贮藏温度的确定需首要防止果梗冻害,贮藏温度以0^-1℃为最佳,而如贮藏对果梗品质无要求,以-2^-3℃为最佳。To study on the suitability of ice temperature storage in grape and define the optimal storage temperature, the freezing points of fruit grain, fruit pulp and fruit stem were measured and the changes of the decay rate and storage quality of grape stored at different storage temperatures were investigated. The results showed that the stem freezing point was the highest, which was the decisive factor to limit stor-age temperature;both grain and pulp freezing points were highly negatively correlated with TSS, and the pulp freezing point was higher than that of grain about 0. 7 ℃, their freezing points could be estimated quickly by measuring TSS, except stem, which was difficulty to squeeze juice;the lower the temperature, the lower the decay rate, which was 9. 5%, 4. 9 %, 3. 3%, 2. 2% respectively at 1-0 ℃、0- -1 ℃、-1- -2 ℃、-2- -3 ℃ for 90d, but the greater risk to freeze, at -1- -2℃ slightly freezed and at -2℃ - -3℃ se-verely freezed. In order to decide the grape storage temperature, It was critical to prevent stem being freezed. The optimal storage tempera-ture was 0- -1 ℃, if there was no stem quality requirements, the optimal storage temperature could be -2- -3 ℃.

关 键 词：食品包装与储藏 冰温贮藏 冰点 葡萄 果梗 贮藏温度 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程] S609.3[轻工技术与工程—食品科学与工程]