黑提葡萄临界低温高湿贮藏过程中品质变化的研究  

Quality Change of Black Grape under Critical Low Temperature and High Humidity Storage Conditions

作　　者：赵鑫[1] 陈国刚[1,2] 郭文波[1] ZHAO Xin;CHEN Guo-gang;GUO Wen-bo(College of Food, Shihezi University, Shihezi 832000, China;Shihezi Development Zone Zhiyuan Technology Co., Ltd,Shihezi 832000, China)

机构地区：[1]石河子大学食品学院,新疆石河子832000 [2]石河子开发区致远科技有限公司,新疆石河子832000

出　　处：《中国果菜》2016年第10期10-14,共5页China Fruit & Vegetable

基　　金：八师石河子市科技计划项目(2016TX44)

摘　　要：本文以黑提葡萄为试验材料,研究了临界低温高湿贮藏条件对黑提葡萄的贮藏保鲜效果,贮藏期间定期对葡萄的品质和生理指标进行测定。结果表明,临界低温高湿的贮藏条件可以有效地降低果实的呼吸强度,保持较好的果实硬度,有效地减缓了可溶性固形物含量和可滴定酸含量的下降速率,并进一步延缓了MDA含量的升高。综合评价,临界低温高湿贮藏条件有利于延长黑提葡萄的贮藏保鲜时间。In this paper, we used black grape as the experimental material. The storage and preservation effects of critical low temperature and high humidity storage conditions on grape were studied. The quality and physiological index of grape were measured periodically during storage. The results showed that, this storage conditions could effectively reduce the respiration intensity of fruit, and keep better fruit firmness, and more effectively delay the rate of decline in content of titratable acid and SSC, and further delay the increase of MDA content. Comprehensive evaluation, this storage conditions are favorable to prolong the storage and preservation time of grape.

关 键 词：黑提葡萄 临界低温高湿 贮藏 生理指标 

分 类 号：S663.1[农业科学—果树学]