摘要
以巨峰葡萄为试材,研究气体ClO2浓度和作用时间对接种于葡萄表面的灰葡萄霉菌、青霉和交链孢霉的杀菌效果的影响。结果表明,气体ClO2对接种于葡萄表面的3种霉菌具有良好的杀菌效果,杀菌率随气体ClO2浓度增加和处理时间的延长而提高。在气体ClO2浓度为10 mg/m3,杀菌时间为40 min条件下,灰葡萄霉菌、青霉及交链孢霉均减少了3.23 log.cfu/g以上。同时研究经气体ClO2处理后的葡萄,并将葡萄贮藏在温度为(2±0.5)℃,湿度为(95±1)%的恒温恒湿箱内,在贮藏期内,定期检测葡萄腐烂率、丙二醛的含量及主要营养成分。结果表明:此实验条件下可有效降低果实的腐烂率、减少VC、还原糖和可滴定酸的消耗,使果实保持较好的外观和风味,起到较好的保鲜效果。
Study on the bactericidal effect of rot fungus of Botrytis cinema, Penicillium and Alternaria spp. inoculated on the surface of the Kyoho grape treated by Chlorine Dioxide gas in differernt concentration and treatment time respectively. Experimental results show that C1O2 gas has a good bactericidal effect on the three grape rot fungus inoculated on grape, with the C1O2 gas concentration increase and treatment time extension, the sterilization rate increased. The grape rot fungus of Botrytis c inerea, Penicillium and A lternaria spp. at least 3.23 log＇cuf/g reductions were achieved after 10 mg/m^3 C1O2 gas treatments for 10 min. Study on the effect of the C10= gas on decay rate, MDA and nutrition of Kyoho grape treated with 10 mg/m^3 for 40 min, then Stored at the constant temperature and humidity box with temperature of （2 ± 0.5 ）℃, humidity （95± 1） %. Experimental results show that at this experimental conditions, the chlorine dioxide （C1O2） gas treatment can effectively reduce the rate of fruit decay, Vc, sugar and titratable acid consumption, maintain good fruit appearance and flavor, to play better in this experiment.
出处
《食品研究与开发》
CAS
北大核心
2011年第10期148-151,共4页
Food Research and Development
基金
国家自然科学基金(50774068)
