不同预冷方式对红提葡萄的预冷效果  

Different Effects of Pre-cooling Methods on Red Globe Grapes

作　　者：吴思[1] 

机构地区：[1]天津科技大学食品工程与生物技术学院,天津300457

出　　处：《中国果菜》2015年第8期1-3,共3页China Fruit & Vegetable

基　　金：天津市科技计划项目(13ZXCJCX07800)

摘　　要：以新疆红提葡萄为实验材料,研究差压预冷装置和冷库预冷两种预冷方式对红提葡萄预冷速率及贮藏期间保鲜效果的影响。结果表明:差压预冷处理的红提葡萄降温速率明显比冷库预冷的速率快,贮藏腐烂率低,在贮藏90d时腐烂率为4.36%,但差压预冷处理红提葡萄的失重率高于冷库预冷。In the paper, red globe grape of Xinjiang was used to study the influence of the speed and storage with the forced-air pre-cooling and cold storage pre-cooling. The results indicated that the cooling rate of the forced-air pre-cooling on red globe grapes was significantly faster than that of the cold storage pre-cooling, and the moisture loss of the former was higherer than that of the latter,but the decay rates of the former was lower than that of the latter in 90 days.

关 键 词：红提葡萄 差压预冷 冷库预冷 失重率 腐烂率 

分 类 号：S663.1[农业科学—果树学]