热处理对轻度加工巨峰葡萄呼吸强度和贮藏品质的影响

Effects of Respiratory Intensity and Storage Quality of Lightly Processed Kyoho Grape in Hot Water Treatment

为探索热处理对轻度加工葡萄贮藏保鲜的效果,以巨峰葡萄为试验材料,按照鲜切果蔬的原理与技术对葡萄进行处理后,研究45℃6、8、10 min热水处理对轻度加工巨峰葡萄呼吸强度和贮藏品质的影响。结果表明,热处理能明显抑制相对电导率的上升和果肉硬度、好果率的下降;但热处理对轻度加工葡萄的可滴定酸和可溶性固形物无显著影响;采用45℃,8min热水处理效果最好。

To explore the effectiveness of pre - storage heat treatment on storage quality of fresh - cut grape, Kyoho grape were treated according to the principle and technology of fresh- cut fruit and vegetable, then fresh- cut Kyoho grape were used to study the effects of hot water treatment on storage effectiveness during the storage of senescence and softening. Fresh - cut Kyoho grape were treated at either 45℃ for 6min, 8min, 10 min before stored. The results indicated that Fresh - cut Kyoho should be no- climacteric fruits; the hot treatment can increase the relative conductivity, reduce the respiratory intensity, prevent grapes from firming so that the fresh rate can be improved; However,the effects of Titratable acidity, soluble solid content were not significantly changed; the best condition of the process is treated at 45℃ for 8 min.