摘要
以新疆红提葡萄为实验材料,研究冰点及其与可溶性固形物含量(SSC)和pH等的相关性,为红提葡萄安全低温保鲜提供理论依据。结果表明:红提葡萄冰点温度与SSC呈极显著负相关,但是,随着贮藏期延长,多糖、双糖、蛋白质等降解为小分子可溶性物质,或果实含水量降低,即使SSC相同,贮藏后期冰点也低于前期;冰点与pH呈显著负相关,含水量越大,冰点越高。
Xinjiang red globe grape was used to assay the correlation of freezing point, soluble solids content（SSC） and pH,to provide a theoretical basis for the safety low-temperature preservation of red globe grape.The results showed that the freezing point and SSC were significantly negative correlated. As the storage passed, polysaccharides, disaccharides and proteins degraded to some small soluble molecules, or water content reduced,which lead to the freezing point of pre-storage was higher than the post-storage even if the SSC were the same.The freezing point and pH were significantly negative correlated. The greater water content was, the higher the freezing point was.
出处
《食品工业科技》
CAS
CSCD
北大核心
2012年第8期356-358,373,共4页
Science and Technology of Food Industry
基金
"十一五"国家科技支撑计划项目(2006BAD22B0303)
关键词
红提葡萄
贮藏
冰点
可溶性固形物
PH
red globe grape
storage
freezing point
soluble solids content
pH
