摘要
研究不同添加量(0、0.5、1、2、4、8mL/kg)乙醇熏蒸处理对葡萄采后在25℃、12d贮藏期间果实品质的影响。结果表明,低添加量乙醇处理可显著抑制葡萄果实腐烂的发生,其中以2mL/kg处理的效果最佳;高添加量乙醇处理反而促进果实腐烂发生。2mL/kg乙醇处理还有效抑制果粒脱落和果梗干褐,减缓果皮中总花色苷的上升,保持果实较高的可溶性固形物、可滴定酸和VC含量,从而延缓果实衰老,保持较好的果实品质。研究表明,乙醇熏蒸处理在葡萄采后保鲜上具有较好的应用前景。
The effect of ethanol vapor treatments at different concentrations （0, 0.5, 1, 2, 4 mL/kg and 8 mL/kg） on the quality of grape fruit during storage at normal temperature （25 ℃） for 12 days was investigated. Results showed that treatment with low concentration of ethanol vapor had a significant inhibitory effect on decay incidence, and 2 mL/kg ethanol vapor treatment was the most effective treatment concentration. However, treatment with high concentration of ethanol vapor promoted fruit decay. Treatment with 2 mL/kg ethanol vapor also significantly reduced grape berry abscission, retarded discoloration of the stems, delayed the loss of total soluble solids, titratable acidity and VC contents compared with the control during the whole storage period. These results demonstrate that ethanol vapor treatment has a potential application in maintaining quality of grape.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2013年第18期285-289,共5页
Food Science
基金
农业部"948"项目(2011-G28)
江苏高校优势学科建设工程项目
关键词
葡萄
乙醇熏蒸处理
果实腐烂
品质
grape
ethanol vapor treatment： fruit decay： quality
