摘要
二氧化硫(SO2)是防治灰霉侵染和保持葡萄品质的最有效手段。基于SO2残留的食品安全问题,就近年来国内外对葡萄非硫或降硫保鲜措施的研究进行文献综述,介绍了冰温保鲜、气调保鲜、臭氧、涂膜、高压静电场、生物防治、控/缓释硫制保鲜剂、二氧化氯(Cl O2)、1-甲基环丙烯(1-MCP)等措施的防腐保鲜原理及功效,并对不同贮藏期的葡萄保鲜措施和今后降低葡萄采后SO2使用剂量及残留量的进一步研究进行阐述和展望,为鲜食葡萄非硫或降硫贮藏保鲜技术及保鲜剂的研究提供理论参考。
Sulfur dioxide （S02） is the most effective means of controlling gray mold infection and maintaining the quality of grape. Because of S02 residues on grape, this paper reviewed domestic and foreign research on grape non-sulfur or sulfur reducing preservative measures in recent years, and introduced the ice temperature storage, controlled atmosphere, ozone, coating, high voltage electrostatic field, biological control, controlled/ slow release sulfur producing antistaling agent, chlorine dioxide （C102）, 1-methylcyelopropene （1-MCP） preservation principle and effect of such measures. In addition, different storage period of grape preservation measures and future research on further reducing the dose of SOz and the grape post-harvest residues were described.
出处
《农学学报》
2015年第5期85-88,共4页
Journal of Agriculture
基金
"十二五"国家科技支撑计划项目"苹果
桃及葡萄安全低碳节能物流技术集成综合示范与推广应用"(2012BAD38B07-2)
山西省科技攻关项目"冰温结合防腐措施提高红提葡萄贮藏品质技术研究"(20140311025-1)
山西省农业科学院重点项目"提升玫瑰香葡萄品质的栽培及贮藏核心技术研究"(YZD1407)
山西省农业科学院科技攻关项目"玫瑰香葡萄冰温贮藏保鲜技术研究"(2013gg01)
关键词
葡萄
二氧化硫
降硫
非硫
保鲜
Grape
Sulfur Dioxide
Sulfur Reduction
Non Sulfur
Preservation
