不同处理对红提葡萄冷藏品质的影响

Effects of Different Treatment on Quality of Red Globe Grape during Refrigeration

研究了热处理、复合涂膜和SO2缓释保鲜纸对红提葡萄冷藏品质的影响。通过测定红提葡萄可滴定酸、Brix值、总酚含量以及酶活性等生理指标及葡萄失水率和腐烂率在贮藏期的变化,评估各处理条件的优劣。试验结果表明,利用45℃热水处理6 min,可以有效延长红提葡萄的贮藏期:贮藏18周时,腐烂率仅为4.8%,且在维持可溶性固形物、可滴定酸含量及总酚等生理活性方面有较好的作用,可作为红提葡萄长期贮藏的方法。

The paper studied the preservation of Red Globe Grape under different storage condition treatments（Hotwater Pretreatment, the composite coating and the slow releasing SO2treatment） of Red Globe Grape during refrigeration.To evaluate the effects of different treatments, this paper investigated the changes of the titratable acid, Brix value, total phenolic yield and the enzyme activity of the Red Globe Grape and filtration and decay rate of the Red Globe Grape during the storage time. Research showed that the hot water treatment（45 ℃, 6 min） could prolong the storage time of Red Globe Grape for 18 weeks, the decay rate was only 4.8%, also could maintain physiological activities of Red Globe Grape and had good effect. Therefore, 45 ℃,6 min treatment could be used in low temperature preservation of Red Globe Grape.