几种香辛料提取物对红提葡萄保鲜效果的影响  

Efficacy of several kinds of spices extracts on red globe(Eriobotrya japonica)preservation

作　　者：吕明珠[1] 于爽[1] 朱恩俊[1] 

机构地区：[1]南京财经大学食品科学与工程学院,江苏省现代粮食流通与安全协同创新中心,南京210023

出　　处：《食品安全质量检测学报》2016年第3期1335-1343,共9页Journal of Food Safety and Quality

基　　金：江苏高校优势学科建设工程项目(YXK1403)~~

摘　　要：目的比较大蒜、八角和肉桂提取物处理对红提葡萄在贮藏过程中的烂果率、呼吸强度、失重率及葡萄糖等主要的风味品质的影响,确定保鲜效果较好的提取物保鲜液。方法用0.1%、0.5%和1.0%3种浓度的大蒜、八角及肉桂保鲜液对红提葡萄进行处理,在温度为2℃、湿度分别为50%、70%和90%环境下贮藏,根据烂果率变化确定适于经提取物保鲜液处理后红提葡萄的贮藏条件及保鲜液浓度。在优化条件下,研究红提葡萄的贮藏品质的变化。结果通过比较对照组和处理组发现,经3种不同浓度的大蒜(A-0.1%、A-0.5%、A-1.0%)、八角(H-0.1%、H-0.5%、H-1.0%)和肉桂(N-0.1%、N-0.5%、N-1.0%)提取物保鲜液处理后,90%湿度条件下各组的烂果率较低,而1.0%浓度的3种提取物保鲜液能更好地降低红提葡萄的烂果率。其中,A-1.0%组红提的呼吸强度较低,风味品质含量保持较好。在贮藏63 d时,该组葡萄糖、可滴定酸、失重率和硬度分别为10.17 g/100 g、1.34 g/100 g、0.26%和1009 g,保持在较优水平。结论大蒜提取物保鲜液能有效地延长贮藏时间,对红提葡萄的保鲜效果优于八角和肉桂提取物保鲜液。Objective To determine the extracts with better preservation by comparing the rotting-pod rate,respiration rate,weight loss rate,glucose content and other major flavor quality of red globe during storage,treated with garlic,star anise and cinnamon extracts.Methods Red globe treated with 0.1%,0.5%）and 1.0%concentration of garlic,star anise and cinnamon extracts preservation liquid,stored at 2 ℃ with 50%,70%,90%humidity.According to the change of rotting-pod rate,suitable storage condition and preservation liquid concentration was ascertained.Under the optimized conditions,the changes of storage quality were observed.Results Comparing the control group and treatment group,the rotting-pod rate was lower while stored with 90%humidity and 1.0%concentration of 3 kinds of extracts preservation liquid could reduce the rotting-pod rate of red globe effectively after treated with 3 kinds of different concentrations of garlic（A-0.1%,A-0.5%,A-1.0%）,star anise（H-0.1%,H-0.5%,H-1.0%） and cinnamon（N-0.1%,N-0.5%,N-1.0%） extracts preservation liquid.1.0%concentration of garlic extracts preservation liquid showed the better ability to inhibit the growth of pathogenic bacteria on red globe＇ surface.Meanwhile,the grapes in A-1.0%had low respiration rate and maintained good flavor quality.Until stored at 63 d,the qualities remained on the optimal level and the glucose content,and titratable acid level,weightlessness rate and firmness were 10.17 g/100 g and 1.34 g/100 g,0.26%,and 1009 g,respectively.Conclusion Garlic extracts preservation liquid can extend the storage time effectively,and the effect of preservation on red grape is better than star anise and cinnamon extracts.

关 键 词：红提葡萄 烂果率 呼吸强度 风味品质 贮藏保鲜 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]