摘要
研究了不同浓度芦荟提取物对葡萄的保鲜作用及贮藏品质的影响。结果表明,芦荟提取物处理葡萄果穗后可有效降低葡萄腐烂率、脱粒率及果梗褐变指数,延缓可溶性固形物、有机酸及VC的降解,较好地维持葡萄贮藏品质,其中50%浓度的芦荟叶表皮与叶肉混合提取物保鲜作用最佳。
The effect of different concentrations of aloe extract on fresh-keeping and storage quality of treated Tianfu red grapes were investigated.The results showed that aloe extract treatment could effectively decrease the grape rotting rate,threshing rate and the browning index of grape stems,slow down the degradation of soluble solid,organic acid and vitamin C,and better maintain the quality of stored grapes.50% of aqueous mixed extract of aloe leave epidermis and mesophyll was shown to be the most favorable to fresh- keeping and storage quality of Tianfu red grapes.
出处
《食品工业科技》
CAS
CSCD
北大核心
2013年第3期328-331,共4页
Science and Technology of Food Industry
基金
国家自然科学基金(81001700)
四川省教育厅面上项目(11ZB123)
泸州医学院校级课题(2012-078)
关键词
芦荟提取物
葡萄
保鲜
贮藏品质
aloe extract
grape
fresh-keeping
storage quality
