| 红提葡萄低O2和高CO2处理效果研究 |
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| 引用本文： | 李喜宏,冯悦悦,邵重晓,刘海东.红提葡萄低O2和高CO2处理效果研究[J].食品科技,2012(4):22-25,30. |
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| 作者姓名： | 李喜宏 冯悦悦 邵重晓 刘海东 |
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| 作者单位： | 天津科技大学食品工程与生物技术学院;天津市东辉保温板材有限公司;天津绿新低温科技有限公司 |
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| 基金项目： | “十一五”国家科技支撑计划项目(2006BAD22B0303) |
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| 摘 要： | 以红提葡萄为试验材料,研究(0±0.2)℃,2.5%O2+5%CO2、2.5%O2+10%CO2、2.5%O2+15%CO2和8%、10%、12%O2条件下气体处理效果。结果表明:CO2对红提葡萄有明显的抑菌作用,(0±0.2)℃处理50d,2.5%O2协同5%、10%、15%CO2处理比单纯低8%、10%、12%O2处理效果好,腐烂率低,硬度变化小;2.5%O2,5%～10%CO2可以取得较好的保鲜效果;2.5%O2+15%CO2处理50d未见高CO2伤害症状,表明新疆产红提葡萄耐高CO2能力强;单纯低O2贮藏时,O2含量在±2%范围变化时就会对果肉硬度、果胶酶活力、PPO活力及SSC产生显著性影响(P<0.05)。
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| 关 键 词： | 红提葡萄 低温 保鲜 气调 |
Freshness effect of low O2 and high CO2 on red globe grape |
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| LI Xi-hong,FENG Yue-yue,SHAO Zhong-xiao,LIU Hai-dong.Freshness effect of low O2 and high CO2 on red globe grape[J].Food Science and Technology,2012(4):22-25,30. |
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| Authors: | LI Xi-hong FENG Yue-yue SHAO Zhong-xiao LIU Hai-dong |
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| Affiliation: | 1.College of Food Engineering and Biotechnology,Tianjin University of Science & Technology,Tianjin 300457;2.Donghui(Tianjin) Insulation Sheet Co.Ltd.,Tianjin 300457;3.Lvxin(Tianjin) Low Temperature Technology Co.Ltd.,Tianjin 300457) |
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| Abstract: | Red globe grape was used to research the storage effects at(0 ± 0.2) ℃,2.5%O 2 +5%CO 2,2.5% O 2 +10%CO 2,2.5% O 2 +15%CO 2 and 8%,10%,12% O 2.The results showed that CO 2 did a good effect on antibacterial.(0±0.2) ℃ for 50 days,the decay rate and the hardness changes of 2.5%O 2 combined respectively with 5%,10%,15%CO 2 treatments were all small,which were better than merely low O 2 of 8%,10%,12% treatments,2.5%O 2 combined with 5%～10% CO 2 treatments achieved a better preservation result,2.5%O 2 +15%CO 2 for 50 days did not appear high CO 2 damage,indicating that the Xinjiang red globe grape had a strong resistance to high CO 2.When stored in pure low O 2 condition,it had a significant effect on berry hardness,pectinase activity,PPO activity and SSC as O 2 change in the range of ±2%. |
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| Keywords: | red globe grape low temperature storage modified atmosphere |
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