冷藏条件下不同保鲜剂对无核白鸡心葡萄品质的影响

Effects of Different Preservatives on the Quality of Centennial Seedless Grapes under Cold Storage

以无核白鸡心葡萄为实验材料,研究适合无核白鸡心葡萄低温冷藏的保鲜剂。分别将壳聚糖、氯化钙、焦亚硫酸钠配成相应浓度的溶液处理无核白鸡心葡萄,放入冰箱中(5-8℃)冷藏。每隔两天分别测定无核白鸡心葡萄贮藏期间的可溶性固形物、总酸、还原糖、维生素C、失重率、腐烂率、好果率、多酚氧化酶活性的变化。结果表明:在冷藏条件下,2%焦亚硫酸钠是较适合无核白鸡心葡萄贮藏的保鲜剂,该保鲜剂下,无核白鸡心葡萄的维生素C含量、可溶性固形物含量、总酸含量、还原糖含量的下降速度减慢,有效降低无核白鸡心葡萄的腐烂率,增加了好果率,延缓了果实的衰老。

The Centennial seedless grape was used as the experimental material to study and screen out the preservatives suitable for the cryogenic storage of centennial seedless grapes.Chitosan,calcium chloride,and sodium metabisulfite were made up into the corresponding concentration solution to dispose the grapes,which were then stored in the refrigerator(5-8℃).The control group was handled with distilled water.The soluble solids,total acid,reducing sugar,vitamin C,rot rate,the rate of healthy fruit and polyphenol oxidase activity index were measured every two days.The results showed that 2%sodium metabisulfite was more suitable for the preservation of centennial seedless grapes under refrigerated conditions.Under the preservative,the decreasing rate of acid content and reducing sugar content slowed down,which reduced the rot rate of centennial seedless grapes effectively,increased the rate of healthy fruit of centennial seedless grapes,and delayed the aging of the fruit.