酵母处理对玫瑰香葡萄低温贮藏保鲜效果的影响  

Effects of Yeast Treatments on Preservation of Vitis vinifera'Muscat'in Low-temperature Storage

作　　者：王步江 张静 李宁 张娜[4] WANG Bu-jiang;ZHANG Jing;LI Ning;ZHANG Na(College of Food Science and Biotechnology,Tianjin Agricultural University,Tianjin 300392,China;Tianjin Engineering and Technology Research Center of Agricultural Products Processing,Tianjin 300392,China;College of Horticulture and Landscape,Tianjin Agricultural University,Tianjin 300392,China;Institute of Storage and Processing Technology of Agricultural Products(National Engineering Technology Research Center for Preservation of Agricultural Products,Tianjin),Tianjin Academy of Agricultural Sciences,Key Laboratory of Storage of Agricultural Products,Ministry of Agriculture and Rural Affairs,Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products,Tianjin 300384,China)

机构地区：[1]天津农学院食品科学与生物工程学院,天津300392 [2]天津市农副产品深加工技术工程中心,天津300392 [3]天津农学院园艺园林学院,天津300392 [4]天津市农业科学院农产品保鲜与加工技术研究所(国家农产品保鲜工程技术研究中心(天津)),农业农村部农产品贮藏保鲜重点实验室,天津市农产品采后生理与贮藏保鲜重点实验室,天津300384

出　　处：《食品研究与开发》2023年第1期54-59,共6页Food Research and Development

基　　金：农业农村部农产品贮藏保鲜重点实验室开放基金项目(kf 2019005)。

摘　　要：为探究新型生物保鲜技术,使玫瑰香葡萄在贮藏过程中保持良好品质并有效延长其货架期,以玫瑰香葡萄为试材,采用不同浓度(1×106 cfu/mL~1×109 cfu/mL)的酵母发酵液处理葡萄,在4℃条件下贮藏32 d,定期对葡萄的失重率、腐烂率和果粒病情指数、硬度、可溶性固形物含量、可滴定酸度、抗坏血酸含量和细胞膜相对透性进行测定。试验结果表明,在整个贮藏过程中,随贮藏时间的延长,酵母处理能抑制葡萄果实失重率上升,可有效减缓葡萄的腐烂率和果粒病情指数的升高,减缓果实硬度和果实可溶性固形物含量下降,维持可滴定酸度和抗坏血酸含量。在一定范围,酵母发酵液处理可有效保护葡萄细胞膜系统。综合分析,1×109 cfu/mL酵母发酵液处理玫瑰香葡萄效果最好,可使其在低温贮藏期间维持较好的品质。To maintain the quality of Vitis vinifera'Muscat'during storage and effectively extend its shelf-life,this paper explored new green preservation methods.In this experiment,V.vinifera'Muscat'was treated with different concentrations of yeast fermentation broth(1×106 cfu/mL-1×109 cfu/mL),and was stored at 4℃for 32 days.The weight loss rate,rot rate,fruit disease index,firmness,soluble solid content,titratable acids,ascorbic acid content,and relative permeability of the cell membrane of V.vinifera'Muscat'were measured regularly.The results showed that during the whole storage,the yeast treatment inhibited the rates of weight loss with the prolongation of time,which effectively reduced the decay rate of grapes and the rising of disease indexes of the fruit,and decreased the fruit firmness and the content of fruit soluble solids,thereby maintaining the content of titratable acid and ascorbic acid.In a certain range,yeast fermentation broth can effectively protect the cell membrane of V.vinifera'Muscat'.In conclusion,1×109 cfu/mL of yeast fermentation broth had the optimal effects on V.vinifera'Muscat',maintaining its quality in low-temperature storage.

关 键 词：酵母 玫瑰香葡萄 低温贮藏 保鲜 品质 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]