桑椹贮藏保鲜中糖酸比变化及影响因素的研究

Studies on Changes of Ratio of Sugar to Acid in Mulberry Fruits Storage and Influencing Factors

为达到桑椹鲜食产业化目的 ,应用新型消毒剂二氧化氯和冰温贮藏技术对桑椹贮藏保鲜中糖酸比变化及影响因素进行了研究。结果表明 :桑椹在冰温点以上温度贮藏 ,糖酸比下降明显 ,白桑椹尤甚 ;二氧化氯缓释处理能明显延缓桑椹糖酸比的下降。二氧化氯缓释处理结合冰温贮藏 15d ,白桑椹和紫桑椹的糖酸比分别下降 11 8%、17 4 % ;贮藏 2 5d后 ,分别下降 5 7 5 %、39 1%。冰温贮藏 15d ,桑椹糖酸比与pH值之间有显著的正相关关系 (P <0 0 1) ,但随贮藏时间的延长相关关系逐渐消失。

The ratio of sugar to acid of mulberry fruits stored in ice-temperature was much higher than that stored in up ice-temperature. The ratio of sugar to acid of mulberry fruits descent could retard by using ClO 2 slowly release. The ratio of sugar to acid of white mulberry fruits and purple mulberry fruits decreased by 11.8% and 17.4% after dealing with ClO 2 slowly release, along with ice-temperature storage for 15 d , and decreased by 39.1% and 57.5% after storage for 25 days, respectively.There was a positive linear relationship between the ratio of sugar to acid of mulberry fruits and pH value during storage for 15 d .