保鲜剂不同组合对无核白葡萄贮藏保鲜的影响  

Effects of Different Preservative Combinations on Preservation of Thompson Seedless Grape

作　　者：那广宁[1] 高聪聪 纪海鹏 张飞鹏 李奔腾 陈存坤 张娜 NA Guang-ning;GAO Cong-cong;JI Hai-peng;ZHANG Fei-peng;LI Ben-teng;CHEN Cun-kun;ZHANG Na(College of Life Engineering,Shenyang Institute of Technology,Fushun 1131221,China;Yunnan Agricultural University,Kunming 650000,China;National Engineering Technology Research Center for Preservation of Agricultural Products(Tianjin),Tianjin 300384,China)

机构地区：[1]沈阳工学院生命工程学院,辽宁抚顺1131221 [2]云南农业大学,昆明650000 [3]国家农产品保鲜工程技术研究中心(天津),天津300384

出　　处：《包装工程》2020年第1期11-16,共6页Packaging Engineering

基　　金：十三五重点研发项目（2016YFD0400903-05,2018YFF0213605-2）;天津市林果现代产业技术体系创新团队项目（ITTFPRS2018009）;天津市科技计划（17YFYZCG00010,17JCQNJC14700）;天津市农业科技成果转化与推广项目（201701100）;天津市青年科研人员创新研究与实验项目（2018010）;国家葡萄产业技术体系项目（CARS-29)

摘　　要：目的为了研究不同保鲜剂组合对无核白葡萄采后贮藏品质的影响。方法以无核白葡萄为实验材料,选取CT24包+CT51包、CT22包+CT51包、CT22包+CT51包+O310.7 mg/L 1h和CT22包+CT51包+ClO23 mg/L 1h等4种保鲜剂组合处理葡萄,每隔15 d测定呼吸强度、腐烂率、可溶性固形物、可滴定酸、硬度、还原糖、多酚氧化酶活性和抗坏血酸酶活性等各项指标。结果在温度(-1±1)℃的贮藏条件下,在4种处理中,随着贮藏时间的延长,采用CT22包+CT51包处理后效果较好,在贮藏75 d后,CT22包+CT51包+O310.7 mg/L 1 h处理组果实的呼吸强度为4.16 mg/(kg·h),腐烂率为30.3%,可溶性固形物质量分数为20.83%,可滴定酸质量分数为0.86%,硬度为4.16kg/cm^2,还原糖质量分数为15.62%,多酚氧化酶活性为0.41U/(min·g),抗坏血酸酶活性为18.42U/(min·g),明显优于其他3种处理。结论CT22包+CT51包+O310.7mg/L 1h处理能够较好地延长葡萄的贮藏期,维持果实的贮藏品质。The work aims to study the effect of different preservative combinations on the quality of post-harvest storage of Thompson Seedless Grape.This experiment used Thompson Seedless Grape as test materials and selected four preservative combinations including CT2(4 packs)+CT5(1 pack),CT2(2 packs)+CT5(1 pack),CT2(2 packs)+CT5(1 pack)+O3(10.7 mg/L)1 h and CT2(2 packs)+CT5(1 pack)+ClO2(3 mg/L)1 h to treat the grapes.The respiratory intensity,rotting rate,soluble solid content,titratable acid,hardness,reducing sugar,polyphenol oxidase activity,ascorbate and peroxidase activity and other indicators were measured every 15 days.Under the storage conditions of(-1±1)℃,in the 4 treatments,with the extension of storage time,the effect was better after the treatment with CT2(2 packs)+CT5(1 pack).After 75 days of storage,in the group of CT2(2 packs)+CT5(1 pack)+O3(10.7 mg/L)1 h treatment,the fruit’s respiration intensity was 4.16 mg/(kg·h),the rotting rate was 30.3%,the soluble solid mass fraction was 20.83%,the titratable acid mass fraction was 0.86%,the hardness was 4.16 kg/cm2,reducing sugar mass fraction was 15.62%,PPO activity was 0.41 U/(min·g),and APX activity was 18.42 U/(min·g),obviously better than the other three treatments.Therefore,the CT2(2 packs)+CT5(1 pack)+O3(10.7 mg/L)1 h treatment can better prolong the storage period of the grapes and maintain the quality of the fruit storage.

关 键 词：无核白葡萄 贮藏 保鲜剂处理 品质 SO2 

分 类 号：TS206[轻工技术与工程—食品科学]