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。
Objective： To study the fresh-keeping effect of C102 preservation treatment on Summer Black grapes. Methods： Fresh Summer Black grapes were treated by C102 at 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： C102 preservative 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 C102 preservation treatment at the dosage of 5 g/kg is the best, which can obvious delay the maturation and senescence process of grapes.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2012年第10期282-286,共5页
Food Science
基金
上海市科技兴农重点攻关项目(沪农科攻字(2008)第1-3号)
关键词
二氧化氯保鲜剂
贮藏品质
生理生化
夏黑葡萄
ClO2 preservation
storage quality
physiological quality
Summer Black grape
