Position: Home > Articles > The construction of quality change model of Ruby grape in preservation by low temperature
Science and Technology of Food Industry
2017
(12)
302-304
红宝石葡萄低温保鲜过程中品质变化动力学模型的构建
作 者：
邢少华;车长远;刘文丽;王焕欣;孙舒扬
单 位：
鲁东大学食品工程学院
关键词：
红宝石葡萄;动力学模型;品质;温度
摘 要：
以红宝石葡萄为原料,在4℃的贮藏温度下研究了葡萄中的花色苷、含糖量、总酸度的变化,并建立了葡萄品质变化的动力学模型。结果表明,随着贮藏时间的延长,葡萄中的花色苷从342 mg/L降低到267 mg/L,含糖量从13%降低到7%,而总酸度则从0.31%逐渐升高至0.65%。在4℃的贮藏温度下花色苷的变化适用于线性模型,而含糖量、总酸度适用于指数模型。可以通过模型来预测葡萄贮藏过程中的品质变化,为红宝石葡萄货架期的快速预测提供支持。
译 名：
The construction of quality change model of Ruby grape in preservation by low temperature
作 者：
XING Shao-hua;CHE Chang-yuan;LIU Wen-li;WANG Huan-xin;SUN Shu-yang;College of Food engineering,Ludong University;
关键词：
Ruby grape;;dynamic model;;quality;;temperature
摘 要：
Taking Ruby grapes as raw material,the changes of anthocyanin,sugar content,and total acidity were researched at4 ℃ and the dynamic model of the quality change of grapes was established.The results showed that anthocyanins reduced from342 mg/L to 267 mg/L,sugar content reduced from 13% to 7% and total acidity rose from 0.31% to 0.65% with the extension of storage time.The change of anthocyanins at 4 ℃ storage temperature applied to the linear model,while the sugar content and total acidity applied to the exponential model,which could be used to predict the quality changes of grapes during storage. So this method could provide theoretical basis for grapes in preservation by low temperature.
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