摘要
选用红乳葡萄为试材,研究了不同保鲜处理对红乳葡萄采后保鲜效果的影响。结果表明不同保鲜处理均可在不同程度上减小葡萄储藏期间的掉粒、腐烂,减缓果柄耐拉力和果实硬度的下降;能够有效地抑制可溶性固形物、可滴定酸、VC含量的减少,较好保持葡萄的外观和品质。并且,能有效抑制葡萄PPO活性,保持POD活性,减缓葡萄的衰老氧化进程。其中以处理Ⅲ即SO2熏蒸+8包CT2保鲜剂处理对红乳葡萄贮藏效果最好。
Hongru grapes were used to explore the effect of different preservation treatments on postharvest quality.The results showed that different preservation treatments could decrease weight loss,decay,alleviate the decline of stalk resistance rally and hardness;it could effectively inhibit the decrease of soluble solrds,titratable acidity and VC content,better to maintain the appearance and quality of grapes.In addition,it could inhibit the PPO activity,and maintained POD activity,delay the maturation and senescence process of grapes.All these showed that the Hongru grape of treatment had the best storage quality.
出处
《食品工业》
北大核心
2015年第6期150-153,共4页
The Food Industry
基金
国家葡萄产业技术体系(CARS-30)
天津市应用基础与前沿技术研究计划(13JCQNJC15100)
