低温贮藏结合SO_2保鲜剂对无核白葡萄保鲜效果研究  

Study on low temperature storage and SO_2 preservative on preservation of Thompson Seedless grape

作　　者：王宁[1] 邓冰[2] 李珍[1] 陈计峦[1] 崔艳[3,4] 梁丽雅[3,4] 闫师杰[3,4] 

机构地区：[1]石河子大学食品学院,新疆石河子832003 [2]天津农学院园艺园林学院,天津300384 [3]天津农学院食品科学与生物工程学院,天津300384 [4]天津市农副产品深加工技术工程中心,天津300384

出　　处：《食品工业科技》2016年第6期330-334,345,共6页Science and Technology of Food Industry

基　　金：农业部公益性行业(农业)科研专项(201303075)

摘　　要：以新疆无核白葡萄为试材,研究了在不同贮藏温度(0、-1℃)下CT-2、CT-5保鲜剂处理的葡萄果实品质变化。结果表明:低温配合保鲜剂处理能有效抑制果穗呼吸,减少葡萄贮藏期间的腐烂率、落粒率、果穗失重率,延缓果实贮藏过程中可溶性固形物、可滴定酸含量的下降,使果梗耐拉力保持较高水平。其中-1℃结合保鲜剂贮藏能够减轻果实漂白伤害,贮藏70 d的漂白率为2.69%,好果率也显著高于其余处理,为88.15%(p<0.05),处理效果更好。综上所述,-1℃结合保鲜剂处理能够有效延长无核白葡萄贮藏期,保持果实品质。Thompson Seedless grape was used to investigate the effect of 0 ℃ and-1 ℃ storage temperature with CT- 2 and CT- 5 preservative treatments on the grapes quality. The results showed that low（ ice）temperature combined with preservative could inhibit the respiration of fruit,decreased the decay rate,thresh rate and weight loss rate,alleviated the decline of total soluble solids and titratable acidity during the storage,kept the stem pulling resistance at high level.-1 ℃ combined with preservative could reduce the damage of fruit bleaching,the preservation was better,after 70 d,bleaching rates were 2.69%,healthy fruit rates（88.15%）were significantly（p〈0.05） higher than other treatments. In conclusion,-1 ℃ combined with preservative could extend the storage period of Thompson Seedless,kept the quality of fruit.

关 键 词：无核白葡萄 SO2 冰温贮藏 品质 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]