摘要
通过试验分析了不同成熟度的巨峰葡萄在冰温高湿保鲜过程中的生化变化 ,探讨了葡萄在保鲜过程中可溶性固形物含量、还原糖含量、酸含量、呼吸强度的变化及抗压强度的变化规律 ,并试验了出库的方法 .试验结果显示 ,在 60d的冰温高湿保鲜过程中 ,成熟度为 7～ 8成的巨峰葡萄的各种变化很小 .经感观评定 ,其口感和风味与新鲜葡萄相比均无明显差异 .
The biochemical changes of JUFENG grapes with various maturity degrees during the ice temperature high humidity (ITHH) preservation are analyzed through tests. The change rules of soluble solids content, reductive sugar content, acid content, respiratory intensity and press resistance during the storage test are studied. The methods of the taking out from the store are tested. The results show that the change of grapes with 70%～80% maturity degree during 60 days of ITHH preservation is small, and there is not any distinct difference in texture and flavor between tested grapes and fresh grapes, and that the ITHH preservation is a preferable method.
基金
江苏省科委应用基础项目! (BJ981 0 5)
关键词
葡萄
保鲜
冰温高湿
成熟度
巨峰葡萄
贮藏
出库
grapes
preservation
ice temperature high humidity (ITHH)
maturity degree
