气调结合生物保鲜剂对葡萄冷藏品质及电子鼻判别的影响  

Effects of modified atmosphere combined with biological preservatives on storage quality of grape during cold storage

作　　者：张鹏 刘振通[2] 李江阔 叶盛德 颜廷才[2] ZHANG Peng;LIU Zhen-tong;LI Jiang-kuo;YE Sheng-de;YAN Ting-cai(Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products, National Engineering and Technology Research Center for Preservation of Agricultural Products （Tianjin）, Tianjin 300384;College of Food Science, Shenyang Agricultural University, Shenyang 110866;Zhejiang Silver-Elephant Bio-engineering Co., Ltd., Tianta 317200)

机构地区：[1]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 [2]沈阳农业大学食品学院,沈阳110866 [3]浙江新银象生物工程有限公司,天台317200

出　　处：《食品科技》2017年第12期40-47,共8页Food Science and Technology

基　　金："十二五"国家科技支撑计划项目(2015BAD16B0903);天津市科技支撑重点项目(15ZCZDNC00140)

摘　　要：为了提高无核寒香蜜葡萄的贮运品质,在箱式气调的基础上,研究800、1000 mg/L浓度的纳他霉素和500、1000 mg/L浓度的ε-聚赖氨酸对无核寒香蜜葡萄微环境气体含量、感官、质地、营养、生理品质及电子鼻判别的影响。结果表明:生物保鲜剂的添加可以维持箱内较高的CO_2含量和较低的O_2含量,且不同浓度的相同生物保鲜剂间具有显著差别(P<0.05);1000 mg/L纳他霉素和500 mg/L的ε-聚赖氨酸均可在不同程度保证无核寒香蜜葡萄的品质,且1000 mg/L纳他霉素处理无核寒香蜜葡萄的贮藏品质最佳,至60 d时,其落粒率和腐烂率为12.00%,果皮强度和脆性保持在4.04 N、196.00 g/s,TSS、TA及Vc含量分别为15.80%、0.68%、4.2 mg/100 g,呼吸强度和乙烯生成速率分别为40.60 mg CO_2/kg·h、1.20μL/kg·h。PCA和LDA方法均适用于气调结合生物保鲜剂处理无核寒香蜜葡萄冷藏期的风味分析判别,NATA800、ε-PL1000处理与其余处理风味有一定的差异。In order to improve the storage and transportation quality of the suffolk red seedless grapes, on the basis of box-type atmosphere the concentration of natamycin and the concentration of ε-polylysine in（5001000）mg/L were studied on effects of gas content, sensory, texture, nutrition, physiological quality and electronic nose on the micro-environment of the suffolk red seedless grapes. The results showed that the addition of bio-preserving agent could maintain the higher CO2 content and lower O2 content in the box, and there was significant difference（P〈0.05） with the same concentration of different preservatives at different concentrations; 1000 mg/L natamycin and 500 mg/L ε-polylysine could guarantee the quality of the suffolk red seedless grapes in different degrees, and the storage quality of 1000 mg/L natamycin was the best for 60 d TSS, TA and Vc contents were 15.8%, 0.68%, 4.2 mg/100 g, respectively, fruit drop rate and the decay rate were 12.00%, the peel strength and brittleness were kept at 4.04 N, 196.00 g/s, the respiration rate and the ethylene production rates were 40.60 mg CO2/kg·h, 1.20 μL/kg·h, respectively. PCA and LDA methods were suitable for the combination of air conditioning combined with biological preservative treatment of the suffolk red seedless grapes during the cold season to determine the difference, NATA800, ε-PL1000 treatment and the rest of the treatment flavor had some differences.

关 键 词：气调 生物保鲜剂 葡萄 品质 电子鼻判别 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]