FOOD SCIENCE ›› 2007, Vol. 28 ›› Issue (11): 587-590.

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Preservation Study on Fresh Grapes by Alternating Magnetic Field

 GAO  Meng-Xiang, ZHANG  Chang-Feng, FAN  Hong-Bin   

  1. College of Life Science, Yangtze University, Jingzhou 434025, China
  • Online:2007-11-15 Published:2011-11-22

Abstract: The fresh grapes were processed by different intensities of the alternating magnetic field, the decay ratio, shedding ratio, seeping sugar ratio, sensible judgement, pH, activity of PPO, peneteativity of cell membrane, content of sugar were evaluated. The results showed that the fresh grapes are processed by 0.87A/m and 1.79 A/m intensity of magnetic field to give the best effect. The decay ratio, shedding ratio and seeping sugar ratio are all reduced remarkably, and the seneory judgement is also the best. Its content of soluble sugar is less than the control. While its pH, and permeability of cell membrane become less and its activity of PPO is inhibited more than the control.

Key words: keep-fresh, alternating magnetic field, fresh grape