茶粕提取物对巨峰葡萄的采后保鲜效果研究  

Research on Fresh Keeping Effect of Camellia Meal Extract on Postharvest‘Kyoho'Grape

作　　者：张晓媛[1] 陆昭钰 蔡小瑜 李兴涛[1] ZHANG Xiaoyuan;LU Zhaoyu;CAI Xiaoyu;LI Xingtao(School of Life Science,Gannan Normal University,Ganzhou 341000,China)

机构地区：[1]赣南师范大学生命科学学院,江西赣州341000

出　　处：《赣南师范大学学报》2021年第6期83-87,共5页Journal of Gannan Normal University

基　　金：国家自然科学基金(32160731);江西省教育厅科技项目(GJJ160958);赣州市社科基金(2021-028-0073)。

摘　　要：本文研究不同浓度的茶粕提取物对巨峰葡萄采后果实的失重率、腐败率、呼吸强度、可溶性固形物、Vc及可滴酸含量等品质指标的的影响.实验结果表明茶粕提取物可以降低果实失重率、腐败率、抑制呼吸,维持可溶性固形物、Vc及可滴酸含量.茶粕提取物可以有效延长果实保质期.其中浓度30 mg/L油茶饼粕提取物保鲜效果最佳.实验第18 d时30.00 mg/L茶粕提取物失重率为6.59%、腐烂率6.70%,呼吸强度19 mgCO_(2)/(kg·h)、可溶性固形物16.94%、Vc4.15 mg/100g、可滴酸含量0.60%.‘Kyoho'grapes were used as experimental materials,study the camellia meal extraction preservation effect for‘Kyoho'grapes.The harvesting grapes were treated with different concentrations of camellia meal extractions.The effects of weight loss rate,rate of rotten fruit,respiratiry intensity,soluble solids,ascorbic acid and titratable acid content were studied.The results showed that the treatment of camellia meal extraction could significantly reducing the rate of weight loss and respiratiry intensity.The treatment of camellia meal extraction could increase of the rate of good fruit percentage,soluble solids,ascorbic acid and titratable acid content.The different concentrations of camellia meal extraction could increase the preservation and quality of grape in some extent and prolong the fruit storage period.When the camellia meal extraction concentration was 30 mg/L,the preservative effect of grapes was the best.On the 18th day,the weight loss rate was 6.59%,the rate of rotten fruit was 6.70%,the respiratiry intensity content was 19 mg CO_(2)/(kg·h),the soluble solid content was 16.94%,the ascorbic acid was 4.15 mg/100g and the titratable acid content was 0.60%.

关 键 词：油茶饼粕 提取物 保鲜 

分 类 号：TS205.9[轻工技术与工程—食品科学]