贮运过程中温度及振动条件对葡萄贮藏品质的影响

Effects of Temperature and Mechanical Vibration Conditions on Grape Quality during Storage and Transportation

根据贮运过程中的实际情况,研究温度波动、振动频率和振动加速度对巨峰葡萄贮藏品质的影响。实验设定温度波动(-1~1、-1~2、-1~3、-1~5℃)及对照组(-1℃),并通过振动实验台设定了振动加速度分别为2.5、5.0、7.5 m/s2以及振动频率分别为10、20、30、40、50 Hz的振动条件。以硬度、可滴定酸含量、脱粒率、腐烂率、VC含量为评价指标,探究不同温度波动及振动条件对巨峰葡萄贮藏品质的影响。研究发现:温度波动对葡萄VC含量和硬度的影响最大;振动频率与葡萄变质速度并非成正比关系,在实际贮运过程中,在20 Hz时巨峰葡萄变质速度相对最慢;振动加速度越大对巨峰葡萄贮藏品质前期影响越明显,对脱粒率和硬度的影响最明显。

Based on the actual situation during storage and transportation,the effects of temperature fluctuations,and mechanical vibration frequency and acceleration rate on the storage quality of Kyoho grape were investigated.The experimental temperature conditions(?1,?1 to 1,?1 to 2,?1 to 3 and?1 to 5℃)and mechanical vibration conditions(three vibration acceleration rates of 2.5,5.0 and 7.5 m/s2 and five vibration frequencies of 10,20,30,40 and 50 Hz)were designed.The effects of temperature fluctuations and mechanical vibration conditions on hardness and titratable acid content,threshing percentage,decay incidence,and vitamin C content in grapes from each group were analyzed.The experimental results showed that temperature fluctuation had the largest effects on vitamin C content and hardness.Vibration frequency was not directly proportional to the rate of grape deterioration.At 20 Hz,however,the rate of quality deterioration was slowest during actual storage and transportation process.The greater vibration acceleration rate could result in more severe damage to grape quality during the early period of storage,and the effect of vibration acceleration rate on threshing percentage and hardness was greatest.