锰取代磷钼酸对葡萄的保鲜作用

Preservation Effect of Mn~(2+) Substituted Phosphomolybdate on Grapes

为开发新颖有效的果蔬防腐保鲜剂及扩展多金属氧酸盐的应用范围,以霞多丽葡萄为研究对象,锰取代磷钼酸(Na_(7)PMo_(11)MnO_(40),简写为PMo_(11)Mn)为效应物,通过测定效应物对葡萄在贮藏期间的感官评价、失重率、色度、可溶性固形物、可滴定酸含量等指标,探究PMo_(11)Mn对葡萄的保鲜作用。结果表明,经过14 d的贮藏,PMo_(11)Mn溶液处理组与对照组相比,感官评分高9分,失重率低0.50%,L*值和可滴定酸含量下降幅度分别减小2.87%和5.77%。因此,PMo_(11)Mn能在试验贮藏期内较好地保持葡萄果实的风味和口感品质,降低新鲜葡萄的失重率和褐变率,保持葡萄果实中可溶性固形物含量,抑制可滴定酸含量的降解,有效延长葡萄保鲜期,有望成为一种新型果蔬防腐保鲜剂。

To develop novel and effective preservatives for fruits and vegetables and to expand the application range of polyoxometalates,the Chardonnay grape as the research object,Mn~(2+) substituted phosphomolybdate(Na_7PMo_(11)Mn O_(40),abbreviated as PMo_(11)Mn) as the effector,the preservation effect on Chardonnay grapes was investigated by measuring the sensory evaluation,weight loss rate,chroma,soluble solids content and titratable acid content of grapes during storage.The results showed that after 14 d of storage,compared with the control group,the sensory score of PMo_(11)Mn solution treatment group was 9 points higher,the weight loss rate was 0.50% lower,and the decrease range of L* value and titratable acid content decreased by 2.87% and 5.77%,respectively.Therefore,PMo_(11)Mn could better maintain the flavors and taste qualities of grapes during the experimental storage period,reduce the weight loss rate and browning degree of fresh grapes,maintain the content of soluble solids in grape fruits,inhibit the degradation of titratable acids in grape fruits,and prolong the fresh-keeping period of grapes effectively,so it is expected to be a new type of preservative for fruits and vegetables.