摘要
为确定臭氧保鲜葡萄的最佳采摘期,以臭氧处理七、八、九成熟的3种不同成熟度的果实,测定其贮藏过程中相关理化指标的变化,包括可溶性糖含量、维生素C、可溶性固形物含量、可滴定酸、耐压力以及失重率和腐烂率等。结果表明:采用臭氧水处理葡萄时,八成熟果实在21d时的可溶性糖含量为13.84%,维生素C为5.18mg/100g,可溶性固形物含量为11.6%,可滴定酸为0.55%,耐压力为0.11MPa,失重率为0.75%,腐烂率为0.70%,贮藏保鲜效果最好,可为臭氧保鲜处理条件下的葡萄采摘时期提供技术参考。
To determine the best picking time of the ozone fresh-keeping grape,with ozone processing to three different maturity fruit,i.e, mature of 70%,80% and 90%,thus determine its related physiochemical index effects in the storage process,including the soluble sugar,Vc,soluble solids content,titratable acid,compression resistance,weight loss rate and decay rate,etc. The results showed that： using ozone water treatment at 80% of maturity grades could effectively prolong the period of freshness of grape,the soluble sugar was 13.84% ,the Vc was 5.18mg/100g ,the soluble solids content was 11.6% ,the titratable acid was 0.55% ,the compression resistance was 0.11MPa,the weight loss rate was 0.75%,the decay rate was 0.70%. This research could provide technical reference for grape harvest period under the ozone treatment for the fresh-keeping of the grape.
出处
《食品工业科技》
CAS
CSCD
北大核心
2012年第11期359-362,共4页
Science and Technology of Food Industry
