臭氧处理对不同成熟度葡萄保鲜效果

为确定臭氧保鲜葡萄的最佳采摘期,以臭氧处理七、八、九成熟的3种不同成熟度的果实,测定其贮藏过程中相关理化指标的变化,包括可溶性糖含量、维生素C、可溶性固形物含量、可滴定酸、耐压力以及失重率和腐烂率等。结果表明:采用臭氧水处理葡萄时,八成熟果实在21d时的可溶性糖含量为13.84%,维生素C为5.18mg/100g,可溶性固形物含量为11.6%,可滴定酸为0.55%,耐压力为0.11MPa,失重率为0.75%,腐烂率为0.70%,贮藏保鲜效果最好,可为臭氧保鲜处理条件下的葡萄采摘时期提供技术参考。

Effect of ozone treatment on the fresh-keeping of the grapes with different maturities

To determine the best picking time of the ozone fresh-keeping grape,with ozone processing to three different maturity fruit,i.e.mature of 70%,80% and 90%,thus determine its related physiochemical index effects in the storage process,including the soluble sugar,VC,soluble solids content,titratable acid,compression resistance,weight loss rate and decay rate,etc.The results showed that:using ozone water treatment at 80% of maturity grades could effectively prolong the period of freshness of grape,the soluble sugar was 13.84%,the VC was 5.18mg/100g,the soluble solids content was 11.6%,the titratable acid was 0.55%,the compression resistance was 0.11MPa,the weight loss rate was 0.75%,the decay rate was 0.70%.This research could provide technical reference for grape harvest period under the ozone treatment for the fresh-keeping of the grape.