一种复合保鲜剂对巨峰葡萄保鲜的影响  

Effect of composite antistaling agent on preservation of kyoho grape

作　　者：宋慧波[1] 师邱毅[1] 孙志栋 

机构地区：[1]浙江医药高等专科学校食品学院,宁波315100 [2]宁波市农业科学研究院,宁波315040

出　　处：《食品科技》2015年第11期251-254,261,共5页Food Science and Technology

基　　金：浙江医药高等专科学校校级科研项目(ZPCSR2011008)

摘　　要：为了延长葡萄的货架期,研制了一种新型的复合固体保鲜剂。首先测定二氧化氯(ClO_2)、高锰酸钾(KMn O_4)、氧化钙(Ca O)分别对巨峰葡萄保鲜的影响,然后通过正交实验评价3种保鲜成分复合作用对巨峰葡萄保鲜的影响。单因素实验表明,二氧化氯、高锰酸钾和氧化钙均有一定的保鲜效果,且保鲜效果为高锰酸钾>二氧化氯>氧化钙。正交实验表明,3种保鲜成分复合作用的保鲜效果明显优于单种保鲜成分的保鲜效果,且最佳保鲜条件为:二氧化氯用量为0.1 g/kg、高锰酸钾用量为0.6 g/kg、氧化钙用量为25 g/kg。In order to extend the shelf life of kyoho grape, a new type of composite solid antistaling agent was developed. At first, kyoho grape was treated by chlorine dioxide, potassium permanganate and calcium oxide respectively. Then orthogonal test was adopted to optimize preservative formulations for the compound of chlorine dioxide, potassium permanganate, calcium oxide. The single factor test indicated that chlorine dioxide, potassium permanganate and calcium oxide all had fresh-keeping effect, and the fresh-keeping effect was KMn O_4Cl O_2Ca O. The orthogonal test indicated that fresh-keeping effect of the compound was obviously superior to the single, and the optimum storage condition was that the dosage of chlorine dioxide was 0.1 g/kg, the dosage of potassium permanganate was 0.6 g/kg, the dosage of calcium oxide was 25 g/kg.

关 键 词：固体保鲜剂 巨峰葡萄 货架期 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]