红提葡萄贮藏保鲜过程中SO2伤害的防止技术研究

食品科学 ›› 2006, Vol. 27 ›› Issue (1): 250-252.

红提葡萄贮藏保鲜过程中SO2伤害的防止技术研究

田金强, 张子德, 陈志周

河北工程学院食品科技系；河北农业大学食品科技学院

出版日期:2006-01-15 发布日期:2011-09-05

Study on SO2 Injury Preventing Techniques during Storage for Red Grape Variety

TIAN Jin-Qiang, ZHANG Zi-De, CHEN Zhi-Zhou

1.Department of Food Science and Technology, Hebei Engineering University; 2.College of Food Science and Technology, Hebei Agricultural University.

Online:2006-01-15 Published:2011-09-05

摘要/Abstract

摘要： 研究了不同药剂对红提葡萄贮藏保鲜过程中SO2伤害的防止效果。试验设四个处理两个对照。各处理和对照分别用葡萄专用保鲜袋包装贮藏,每个保鲜袋内放置5kg果穗和7袋CT2红提葡萄保鲜剂(SO2类保鲜剂)。处理T1、T2、T3,采前分别喷淋2%多聚磷酸钠、0.5%KI与0.5%I2混合物、0.5%KI;处理T4,采前不作处理,保鲜袋内放入1gI2,I2装入密闭的塑料小袋内,在袋上扎1个直径为1mm的透眼;对照CK1,采前不作处理;对照CK2,采前喷淋蒸馏水。以上各处理和对照在温度为-1℃、相对湿度为90%～95%、普通冷藏气体条件下贮藏。贮藏180d时,处理T1、T2、T3、T4的漂白指数分别比对照CK1和CK2低45.94%和44.73%、66.24%和65.80%、44.16%和43.44%、58.88%和58.35%。SO2配合以上药剂并没有削弱它的防腐效果,I2还增强了它的防腐效果;KI增强了SO2的防褐变效果,I2削弱,多聚磷酸钠对SO2的防褐变效果影响不显著。

关键词: 红提葡萄, 贮藏, SO2伤害, 防止技术

Abstract: Six different storage treatments were designed to study the SO2 injury preventing techniques during storage for red grape variety, every bag of grapes treated and 7 bags CT 2 (SO2 tablet) were placed in special polyethylene bags designed for storage for grapes, namely treatment T1, T2, T3 and T4. Before harvest grapes were sprayed with 2% sodium polyphosphate, mixed agents including 2% potassium iodide and 0.5% iodine, and 0.5% potassium iodide respectively. Treatment T4, grapes were sprayed with nothing before harvest, and placed in the bag, with 7bags CT2 and 1g iodine. The iodine was enclosed in a small plastic bag with a hole whose diameter was 1mm. In control CK1, grapes were sprayed with nothing, while control CK2, with instilled water before harvest. Temperature was controlled at -1℃and relative humidity at 95% during storage. After 180 days, bleaching indexes of treatment T1, T2 ,T3 and T4 decreased to 45.94% and 44.73%, 66.24% and 65.80%, 44.16% and 43.44%, 58.88% and 58.35% respectively in comparison with CK1 and CK2. The agents mixed with SO2 could not weaken the antisepsis capability of SO2. On the contrary, iodine strengthened it. Potassium iodide could strengthen the capability of the inhibition on browning of SO2, but iodine could weaken and sodium polyphosphate had insignificant effect on it.

Key words: red globe grape, storage, SO2 injure, preventing techniques

田金强, 张子德, 陈志周. 红提葡萄贮藏保鲜过程中SO2伤害的防止技术研究[J]. 食品科学, 2006, 27(1): 250-252.

TIAN Jin-Qiang, ZHANG Zi-De, CHEN Zhi-Zhou. Study on SO2 Injury Preventing Techniques during Storage for Red Grape Variety[J]. FOOD SCIENCE, 2006, 27(1): 250-252.

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