保鲜剂不同组合对袋内SO2积累及葡萄保鲜质量的影响  

Effects of Different Combinations of Preservatives on SO_2 Accumulation in Packaging Bags and Quality Preservation of Grapes

作　　者：韩洁[1] 陈存坤[2] 王文生[2] 郑艳[1] 董成虎[2] 

机构地区：[1]沈阳农业大学食品学院,辽宁沈阳110866 [2]国家农产品保鲜工程技术研究中心天津、农业部农产品采后生理与贮藏保鲜重点实验室、天津市农产品采后生理与贮藏保鲜重点实验室,天津300384

出　　处：《食品科学》2015年第24期319-325,共7页Food Science

基　　金：公益性行业(农业)科研专项(201303075);“十二五”农村领域国家科技计划课题(2012AA101606);2015天津市农业科技成果转化与推广项目(201502030)

摘　　要：采用不同剂型及包装形式、不同扎眼工艺、放置高分子吸水纸坛及其组合,形成6种保鲜处理方式,在-1～0℃条件下对无核白葡萄进行贮藏,研究贮藏期间不同保鲜剂组合对袋内SO2积累量及无核白葡萄保鲜品质的影响,比较不同剂型保鲜剂及其组合对果肉SO2残留量、果柄耐拉力、果实汁液pH值、可溶性固形物含量以及果实腐烂率、漂白率、落粒率的影响.结果表明：3.5 kg包装的无核白葡萄,放入CT2号保鲜剂5小包＋免扎眼保鲜剂l小包效果最好,在贮藏50 d后,果柄耐拉力为2.44 N,果实汁液pH值为3.43,可溶性固形物含量为17.16％,在贮藏105 d后,果肉SO2残留量为10.21 mg/kg,残留量明显低于其他处理,且腐烂率、漂白率、落粒率均较低.The effects of six different combinations of preservatives on SO2 accumulation in packaging bags and quality preservation of Thompson seedless grape during -1-0 ℃ storage were compared by determining their SO2 residue stem attachment, juice pH, soluble solid content, decay rate, bleaching rate and expulsion rote. The results indicated that 3.5 kg of Thompson seedless grape packaged with five bags of CT2 preservative and one unpierced bag of preservative （food-grade sodium metabisulfite and filler） had the best storage quality. After 50 days of storage, the attachment of stern, pH and soluble solid content were 2.44 N, 3.43 and 17.16%, respectively. The SO2 residue after 105 days of storage was 10.21 mg/kg, which exhibited a prominent decrease when compared with all other trealment groups. Moreover, the decay rate, bleaching rate and expulsion rate were also lower.

关 键 词：无核白葡萄 二氧化硫(SO2) 残留量 贮藏 品质 

分 类 号：TS205.7[轻工技术与工程—食品科学]