摘要
以巨峰葡萄为试材,考察冰温贮藏条件下不同浓度外源高浓度CO2处理对葡萄果实贮藏保鲜效果的影响,以期为葡萄新型无硫保鲜技术的开发提供切实的方法和理论依据。结果表明,冰温贮藏结合适宜外源高浓度CO2处理能够有效地降低葡萄果实的腐烂率和脱粒率,延缓果实硬度和咀嚼性的下降,抑制了可溶性固形物含量的下降和可滴定酸含量、丙二醛(MDA)含量、质膜透性的上升,并对果梗褐变也有一定的抑制效果。比较不同浓度CO2处理的效果发现,10%和15%浓度的CO2处理对葡萄果实的保鲜效果较好,同时,这2种浓度CO2处理果实贮藏环境中气体浓度最终稳定在O2高于10%和10%～15%的CO2。综上所述,冰温贮藏条件下结合外源10%和15%高浓度CO2预处理可以作为保持巨峰葡萄贮藏品质和延缓果实衰老的有效处理技术,高于10%的O2+10%～15%CO2气体环境较适于巨峰葡萄冰温贮藏。
Table grapes（Vitis vinifera） Kyoho were analysed to determine the effect of pretreatment with exogenous CO2 of different high concentrations under controlled freezing-point temperature storage.So as to provide effective method and theory for develop non-sulfur grape preservation technology.The result showed that controlled freezing-point temperature storage combined with proper exogenous high CO2 treatments could remarkably decrease the rot and threshing rate of grape fruit,delay the decrease of fruit hardness and chewiness,inhibit the decrease of total soluble solid content of fruit and the increase of titratable content,MDA content,and plasma membrane permeability of fruit.It also had some inhibition on the grape stem browning.Better preservation effect on grape fruits was found in 10% and 15% CO2 treatment by comparing different CO2 concentrations.The gas concentration in grape storage environment of 10% and 15% CO2 treatment finally kept at more than 10% O2 and 10%~15% CO2.In conclusion,the controlled freezing-point temperature storage combined with 10% and 15% exogenous high CO2 treatments may serve as an effective technology for maintaining quality and delaying senescence of Kyoho grape fruit.And the gas environment of more than 10% O2 and 10%~15% CO2 is suitable for Kyoho grape controlled freezing-point temperature storage.
出处
《食品科技》
CAS
北大核心
2011年第12期20-26,共7页
Food Science and Technology
基金
国家葡萄产业技术体系建设项目(CARS-30)
关键词
冰温
CO2处理
巨峰葡萄
保鲜
controlled freezing-point
CO2 treatment
Kyoho grape
preservation
作者简介
李志文（1981-），女，辽宁鞍山人，博士，助理研究员，主要从事果蔬采后生理及保鲜技术研究工作。
通讯作者
