葡萄制干过程中的变色规律

Primary Study on Browning Pattern of Grape Fruit during Drying

在人工干燥和自然干燥条件下研究了无核白葡萄干制过程中果粒褐变的一般规律。葡萄果粒的变色受干燥温度的影响很大，温度越高变色越严重；干燥介质湿度不影响果粒变色速率，但低湿度下干燥速度快，成干时间短，最终变色率低；无核白葡萄果粒变色主要发生在降速干燥阶段，集中变色期果粒水分率为１．８６～０．２３。

The general pattern of fruit browning of grape cv.Thompson seedless under naturaland artificial conditions was studied. GTape fruit browning was found to be affected remarkably bydrying temperature. The higher the temperature is,the heavier the browning will be.Relative humidi- ty of drying medium did not affect fruit browning rate,however,the duration of drying was shorterunder lower relative humidity,and therefore the final browning percentage was lower.The fruitbrowning of Thompson seedless occurred mainly at speed-decreasing stage when the moisture ratiowas1.86 to 0.23.