摘要
研究了热激以及结合乙醇、CaCl2、氯酸钙、双乙酸钠4种处理对巨峰葡萄贮藏保鲜效果的影响。结果表明:与对照和单一热激处理相比,4种处理均可显著提高巨峰葡萄的贮藏保鲜效果,有效降低葡萄的腐烂率,保持果粒硬度、可溶性固形物和可滴定酸的含量,抑制果梗褐变和叶绿素含量的降低,减缓果实MDA含量的增加和PPO、POD活性的升高。其中以热激结合1%CaCl2处理效果最好,防腐保鲜效果优于SO2处理。
The effects of heat shock combined with ethanol,calcium lactate,calcium chloride,or sodium diacetate on the storage of ＇Kyoho＇ grape were studied.The results showed that compared with the control and the single heat shock,the four combination treatments significantly improved the fresh-keeping effect of ＇Kyoho＇ grape.During storage,all the treatments effectively reduced the decay rate,enhanced the maintenance of the firmness and the contents of soluble solids and titrable acid.They also inhibited the browning of grape stem and the decrease in chlorophyll content,retarded the increase in MDA content and the activity of PPO,POD.The effect of heat shock combined with 1% calcium chloride was the best and even better than SO2 treatment.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2013年第5期219-223,共5页
Food and Fermentation Industries
基金
"十二五"农村领域国家科技计划课题项目(2012BAD38B03-4)
项目名称:水果适温冷链物流保鲜关键技术研发
关键词
巨峰葡萄
热激
钙
乙醇
双乙酸钠
贮藏
‘Kyoho’ grape
heat shock
calcium
ethanol
sodium diacetate
storage
