冰温对葡萄质地结构参数及代谢速率的影响

Effects of ice temperature storage on texture and metabolic rate of grape fruit

为了研究冰温条件对意大利葡萄果实质地结构参数和代谢速率的影响,以回复性、凝聚性、果皮强度、弹性、硬度、咀嚼性作为质地结构参数的评价指标,以葡萄果实与果梗呼吸作用和乙烯释放量作为代谢速率评价指标,对在超冰温(-3℃及-2℃)、冰温(-1℃)及普通冷库(4℃)4种温度下的葡萄的质地结构参数及代谢速率进行测定。研究发现:-3℃超冰温条件下的葡萄各项质构参数指标都较好,其硬度能一直维持在较高的水平,并且能够有效抑制葡萄呼吸作用和乙烯量的释放。葡萄果实质地结构参数及代谢速率受贮藏温度影响较大,其中超冰温贮藏保鲜效果较好。

In order to investigate the effects of ice temperature on grape texture and metabolism, hardness, peel strength, resilience, cohesiveness, elasticity, chewiness was used to be the evaluation indexes of texture structure parameters, respiration and ethylene release of grape fruits and stem were used as metabolic rate evaluation indexes. The effect of four different temperatures which are super ice temperature(-3 ℃ and -2 ℃), ice temperature(-1 ℃) and common freezing temperature(4 ℃) on grape texture and metabolism have been analyzed. The study found that, the grape quality and structure parameter index with storage temperatures which are super ice temperature(-3 ℃ and -2 ℃) is good, Its hardness can be maintained at a high level all the time, It can effectively inhibit the respiration of grape and the release of ethylene. Therefore, storage temperature has a great influence on texture structure parameters and metabolic rate of grape fruits, among which the super ice temperature is better.