摘要
以红地球和巨峰葡萄为试验材料,研究了不同温度和时间的热激处理条件对两种鲜食葡萄货架期品质的影响。结果表明:与对照相比,50℃1min、65℃10s热激处理红地球葡萄和45℃20min、50℃1min、55℃1min、65℃15s热激处理巨峰葡萄能显著提高葡萄货架期的好果率,保持果梗叶绿素含量、果粒硬度和Vc含量,降低果实腐烂指数和果梗褐变率,起到延长货架期的作用。
The effects of different temperatures combined with different times heat shock conditions on the quality of Red Globe and Kyoho grapes during shelf life were investigated. The results showed that： compared with the control, the heat shock conditions of 50℃ for lmin, 65℃ for 10sec treating the Red Globe Grape and 45℃ for 20min, 50℃ for lmin, 55℃ for lmin, 65℃ for 15sec treating the Kyoho grape could significantly improve the sound rate of fresh fruits, maintained the content of chlorophyll in grape stems and Vc in grape berries and the firmness. Fruit de-cay index and browning rate of grape stem were also effectively reduced, and the shelf-life of grapes was extended.
出处
《食品与发酵科技》
CAS
2013年第3期74-78,共5页
Food and Fermentation Science & Technology
基金
"十二五"农村领域国家科技计划课题项目"水果适温冷链物流保鲜关键技术研发(2012BAD38B03-4)
关键词
热激
红地球葡萄
巨峰葡萄
货架期
品质
heat shock
red globe grape
kyoho grape
shelf life
quality
