不同褐变程度葡萄果实常温货架期品质变化研究  

Study on the Quality Change of Different Browning Degrees of Grape Fruits during the Shelf Life under Room Temperature

作　　者：王淼[1] 王辰[2] 孙瑾[3] 朱志强[3] 

机构地区：[1]内蒙古大学鄂尔多斯学院,内蒙古鄂尔多斯017000 [2]天津商业大学机械工程学院,天津300134 [3]国家农产品保鲜工程技术研究中心(天津),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：《保鲜与加工》2016年第2期32-37,共6页Storage and Process

基　　金：国家葡萄产业技术体系建设专项(CARS-30);天津市应用基础与前沿技术研究计划(13JCQNJC15100)

摘　　要：以0℃冷库中贮藏85 d后的白罗莎里奥葡萄果实为试材,进行常温(25℃)货架试验,研究不同褐变程度(1、2、3级)葡萄果实的品质变化。结果表明:随着货架期的延长,葡萄果皮由原来的鲜绿色逐渐转变为红褐色,原红褐色则逐渐加深;果实表皮褐变度和色差a*值均呈增加趋势,但不同褐变程度变化差异较大;果实硬度呈缓慢下降趋势;可滴定酸含量呈缓慢增加趋势;各级果实VC含量均呈下降趋势;1级果实丙二醛含量随货架时间的延长而增加,而2级和3级果实随货架时间延长而降低;可溶性固形物含量变化不大;相关性分析结果表明,葡萄表皮褐变度与各生理和品质指标之间存在一个二次方程关系,且大部分有较高的拟合度。In the paper, the Rosario Bianco grape fruits which had been stored at 0 ℃ for 85 days were selected as experimental materials. The browning speed and quality changes of the grapes which had different browning degrees were researched during the shelf life under room temperature. The results showed that, the color of the peel gradually transformed from fresh green into red-brown with the extension of shelf life, and previous reddish-brown became darker. The peel browning degree and chromatic aberration a＊showed an increasing trend, but different degrees of browning fruits changed quite differently. The fruit hardness decreased marginally. TA content increased,but the trend was slow. The VC content of all levels fruit tended to decrease. The MDA content of grade 1 fruit increased as the shelf life prolonged, but the fruit of grade 2 and 3 decreased as the shelf life prelonged, the TSS content changed little. Meanwhile, the relation between browning degree and other indexes had the quadratic equation, and had high fitting degree mostly.

关 键 词：鲜食葡萄 褐变 品质变化 货架期 

分 类 号：S663.1[农业科学—果树学]