Position: Home > Articles > Effect of Solid ClO 2 Preservation on Fresh-Keeping of Summer Black Grape Cultivars
FOOD SCIENCE
2012,33
(10)
282-286
固体二氧化氯保鲜剂对夏黑葡萄保鲜效果的影响
作 者：
许萍;乔勇进;周慧娟;周任佳;陈召亮
单 位：
上海师范大学生命与环境科学学院上海市农业科学院农产品保鲜加工研究中心;上海市农业科学院林木果树研究所上海市设施园艺技术重点实验室;山东农业大学植物保护学院;上海市农业科学院农产品保鲜加工研究中心
关键词：
二氧化氯保鲜剂;贮藏品质;生理生化;夏黑葡萄
摘 要：
目的:探讨固体二氧化氯保鲜剂对夏黑葡萄采后保鲜效果。方法:以不同用量(2.5、5、10g/kg)的固体二氧化氯保鲜剂处理夏黑葡萄,将处理后的夏黑葡萄贮藏于(1±1)℃、相对湿度80%～85%冷库中,研究不同处理对其生理生化品质的影响。结果:3种二氧化氯保鲜剂用量处理均能降低贮藏中葡萄果实的腐烂,减缓好果率的下降,10g/kg保鲜剂处理组好果率保持最高;但5g/kg和2.5g/kg保鲜剂处理比10g/kg处理能较好抑制褐变度、丙二醛含量、呼吸强度的上升和花色苷、可溶性固形物、可滴定酸的下降。结论:5g/kg二氧化氯保鲜剂处理效果最好,能显著延缓葡萄的衰老氧化进程。
译 名：
Effect of Solid ClO 2 Preservation on Fresh-Keeping of Summer Black Grape Cultivars
作 者：
XU Ping 1,2,QIAO Yong-jin 1,ZHOU Hui-juan 1,ZHOU Ren-jia 3,CHEN Zhao-liang 1(1.Agricultural Products Storage and Processing Research Center,Shanghai Academy of Agricultural Sciences,Shanghai 201106,China;2.College of Life and Environment Sciences,Shanghai Normal University,Shanghai 200234,China;3.School of Medical Instrument and Food Engineering,University of Shanghai for Science and Technology,Shanghai 200093,China)
关键词：
ClO2 preservation;storage quality;physiological quality;Summer Black grape
摘 要：
Objective: To study the fresh-keeping effect of ClO2preservation treatment on Summer Black grapes.Methods: Fresh Summer Black grapes were treated by ClO2at various concentrations of 2.5,5 g/kg and 10 g/kg.Following the preservative treatments,the treated grapes were stored at(1 ± 1) ℃ and relative humidity of 80% — 85%.The anthocyanin content and physiological-biochemical quality of treated grapes during the storage were studied.Results: ClO2preservative treatment could effectively decrease the decay rate of grapes.The preservative concentration at 10 g/kg revealed the lowest decay rate of grapes.Meanwhile,the preservation treatment at the dosage of 2.5 g/kg and 5 g/kg could inhibit the increase of browning degree,MDA content and respiration rate and alleviate the decline of anthocyanin,total soluble solids and titratable acids.Conclusion: The fresh-keeping effect of ClO2preservation treatment at the dosage of 5 g/kg is the best,which can obvious delay the maturation and senescence process of grapes.
导出引用
计量
文章访问数: 4
HTML全文浏览量: 0
PDF下载量: 0
所属期刊
