冷激处理对葡萄冻结特性的影响

Effects of Cold Shock Treatment on Freezing Characteristics of Grape

为研究冷激处理对葡萄冻结品质的影响,以巨峰葡萄为研究对象,将其经0℃冰水混合物冷激10,30,60,90 min后冷冻处理,以冻结曲线、失重率、质构、颜色、细胞膜透性及可溶性固形物等为指标,探讨冷激处理对葡萄冻结特性的影响。结果表明,冷激30 min的葡萄通过0～-5℃的最大冰晶生成带的时间为416.7 s,而冷激10,60 min和90 min的葡萄通过的时间分别为794,496.3s和691.7s;冷激处理30 min的葡萄硬度、弹性、可溶性固形物含量显著高于其它组(P﹤0.05),而失重率和细胞膜透性则明显低于其余3个处理组(P﹤0.05)。相比未经冷激的处理组,适当的冷激处理在一定程度上提高葡萄的冻结品质。

In order to study the effect of cold shock treatment on the freeze quality of grape,the Kyoho grape was used as the research object,and the grape treated with ice-water for 10,30,60 min and 90 min after freezing at 0℃.The freezing curve,weight loss rate,texture,color,cell membrane permeability and soluble solids were used as indexes to study the effect of cold shock treatment on the freezing characteristics of grape.The results indicated that maximum icecrystal formation in grape frozen by cold shock 30 min was 416.7 s,and the others were 794,496.3 s and 691.7 s,respectively;But hardness,springiness and soluble solid contents of grape frozen by cold shock 30 min were higher than the other groups(P﹤0.05),and the weight lossrate and cell membrane permeability were significant higher than the other groups(P﹤0.05);Compared with the uncold shock group,appropriate cold shock treatment could improve grape freezing quality in a certain extent.