摘要
以白罗莎和马奶两种易褐变葡萄为试材,分别采用SO_2熏蒸+CK和SO_2熏蒸+CT2保鲜剂进行处理,在(0±1)℃、相对湿度(90±5)%条件下贮藏84 d,研究不同保鲜处理对鲜食葡萄贮藏期间褐变的影响。结果表明,SO_2处理结合CT2保鲜剂能有效保持易褐变绿色葡萄品种的色泽品质,降低褐变指数,维持较低的PPO活性和相对电导率,有效保持叶绿素和类胡萝卜素含量,提高鲜食葡萄的外观品质和商品价值。
White Rosario and Horse milk grapes were treated with SO_2+CK and SO_2+CT2 respectively and then stored for 84 days at(0±1) ℃ and(90±5)% relative humidity. The effects of different treatments on the browning of the table grapes during storage were studied. The results showed that, the CT2 preservative combined with SO_2 treatment could effectively keep the color of the two kinds of grapes, reduce the browning index, maintain lower PPO activity and relative electrical conductivity, effectively keep the chlorophyll and carotenoid contents during the storage period, improve the storage quality and commodity value of grapes.
出处
《保鲜与加工》
CAS
北大核心
2016年第6期8-15,共8页
Storage and Process
基金
天津市应用基础与前沿技术研究计划重点项目(15JCZDJC34200)
国家葡萄产业技术体系(CARS-30)
关键词
白罗莎葡萄
马奶葡萄
CT2保鲜剂
贮藏
品质
色差
褐变
White Rosario grapes
Horse milk grapes
CT2 preservative
storage
quality
color difference
browning
