不同保鲜处理对红乳葡萄果实贮藏效果的影响  

Effects of Different Preservatives Treatment on the Storage Quality of Grape

作　　者：张攀先 张平[2] 尹川[3] 农绍庄[1] 刘霞[4] 

机构地区：[1]大连工业大学食品学院,大连116034 [2]国家农产品保鲜工程技术研究中心,天津300384 [3]天津市星火科技开发中心,天津300384 [4]天津科技大学食品工程与生物技术学院,天津300384

出　　处：《食品工业》2015年第6期150-153,共4页The Food Industry

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)

摘　　要：选用红乳葡萄为试材,研究了不同保鲜处理对红乳葡萄采后保鲜效果的影响。结果表明不同保鲜处理均可在不同程度上减小葡萄储藏期间的掉粒、腐烂,减缓果柄耐拉力和果实硬度的下降;能够有效地抑制可溶性固形物、可滴定酸、VC含量的减少,较好保持葡萄的外观和品质。并且,能有效抑制葡萄PPO活性,保持POD活性,减缓葡萄的衰老氧化进程。其中以处理Ⅲ即SO2熏蒸+8包CT2保鲜剂处理对红乳葡萄贮藏效果最好。Hongru grapes were used to explore the effect of different preservation treatments on postharvest quality.The results showed that different preservation treatments could decrease weight loss,decay,alleviate the decline of stalk resistance rally and hardness;it could effectively inhibit the decrease of soluble solrds,titratable acidity and VC content,better to maintain the appearance and quality of grapes.In addition,it could inhibit the PPO activity,and maintained POD activity,delay the maturation and senescence process of grapes.All these showed that the Hongru grape of treatment had the best storage quality.

关 键 词：不同保鲜剂 红乳葡萄 贮藏效果 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]