食品科学

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乙醇处理对葡萄果实常温保鲜的效果

姜璐璐,朱 虹,焦 凤,潘永梅,陈智智,郑永华   

  1. 南京农业大学食品科技学院,江苏 南京 210095
  • 出版日期:2013-09-25 发布日期:2013-09-27

Effect of Ethanol Vapor Treatment on Quality Maintenance of Grape Stored at Normal Temperature

JIANG Lu-lu,ZHU Hong,JIAO Feng,PAN Yong-mei,CHEN Zhi-zhi,ZHENG Yong-hua   

  1. College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
  • Online:2013-09-25 Published:2013-09-27

摘要:

研究不同添加量(0、0.5、1、2、4、8mL/kg)乙醇熏蒸处理对葡萄采后在25℃、12d贮藏期间果实品质的影响。结果表明,低添加量乙醇处理可显著抑制葡萄果实腐烂的发生,其中以2mL/kg处理的效果最佳;高添加量乙醇处理反而促进果实腐烂发生。2mL/kg乙醇处理还有效抑制果粒脱落和果梗干褐,减缓果皮中总花色苷的上升,保持果实较高的可溶性固形物、可滴定酸和VC含量,从而延缓果实衰老,保持较好的果实品质。研究表明,乙醇熏蒸处理在葡萄采后保鲜上具有较好的应用前景。

关键词: 葡萄, 乙醇熏蒸处理, 果实腐烂, 品质

Abstract:

The effect of ethanol vapor treatments at different concentrations (0, 0.5, 1, 2, 4 mL/kg and 8 mL/kg) on the
quality of grape fruit during storage at normal temperature (25 ℃) for 12 days was investigated. Results showed that
treatment with low concentration of ethanol vapor had a significant inhibitory effect on decay incidence, and 2 mL/kg
ethanol vapor treatment was the most effective treatment concentration. However, treatment with high concentration of
ethanol vapor promoted fruit decay. Treatment with 2 mL/kg ethanol vapor also significantly reduced grape berry abscission,
retarded discoloration of the stems, delayed the loss of total soluble solids, titratable acidity and VC contents compared
with the control during the whole storage period. These results demonstrate that ethanol vapor treatment has a potential
application in maintaining quality of grape.

Key words: grape, ethanol vapor treatment, fruit decay, quality