摘要
采用CT2号葡萄保鲜剂和臭氧在0±1℃下贮藏巨峰葡萄,结果表明利用臭氧多次处理能有效地防止葡萄腐烂,果实外观无伤害,但与CT2号葡萄保鲜剂处理相比,加速了果实抗坏血酸和单宁等物质的氧化及可滴定酸的消耗,促进了果肉组织的酶促褐变,但没有SO2残留。而CT2号保鲜剂处理可减少果肉可滴定酸、抗坏血酸和单宁物质的损失,降低果肉组织的酶促褐变率,但部分果实受到SO2漂白伤害且果肉组织有SO2残留。
SO2 fumigation with “CT2” and ozone treatment was respectively used as antiseptic to store Kyoho grape at 0±1℃.The result showed that the growth of Botrytis cinerea and Alternaria spp.on the berry surface was considerablely refrained by 20min exposure to ozone of 3ppm or 6ppm,without damaging the fruits.Ozone treatnent stimulated the PPO activity,speeding up the oxidization of VC and tannin and consuming of Titratable acid and rostering the brown of fresh tissue.CT2 fumigation treatment reduced the loss of VC and tannin,refrained the PPO activiey and degraded the frowning rate of the fresh tissue.But some berry was sufferde from SO2 and had SO2 remained in the frcsh tissue.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2001年第10期91-94,共4页
Food Science
