葡萄的保鲜研究Ⅱ．脱乙烯剂对葡萄果胶物质转化的抑制效果

STUDY ON THE STORAGE OF GRAPE BERRIES Ⅱ. INHIBITION OF ETHYLENE ABSORBENT TO THE DISCOMPOSITION OF GRAPE PECTIN SUBSTANCES

本文通过对“开拓者”葡萄在不同包装条件下，水溶性果胶（ＷＰ）、六偏磷酸盐可溶果胶（ＰＰ）、盐酸可溶果胶（ＨＰ）的含量分析和水溶性果胶粘度变化的研究，探讨ＷＧ型脱乙烯剂抑制贮藏期间葡萄果胶物质转化的原理．试验表明。

By comparative study of the changes of solubility as well as the content of hexametaphosphate soluble pectin, hydrochloric acid soluble pectin and viscosity of soluble pectin for “pioneer” grape berries in different packing conditions, this paper studies the decomposition of garpe pectin substances in the process of storage, which is inhibited by WG ethylene absorbent.