| 保鲜剂不同组合对袋内SO2积累及葡萄保鲜质量的影响 |
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| 引用本文： | 韩 洁,陈存坤,王文生,郑 艳,董成虎.保鲜剂不同组合对袋内SO2积累及葡萄保鲜质量的影响[J].食品科学,2015,36(24):319-325. |
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| 作者姓名： | 韩 洁 陈存坤 王文生 郑 艳 董成虎 |
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| 作者单位： | 1.沈阳农业大学食品学院，辽宁 沈阳 110866；2.国家农产品保鲜工程技术研究中心（天津），
农业部农产品采后生理与贮藏保鲜重点实验室，天津市农产品采后生理与贮藏保鲜重点实验室，天津 300384 |
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| 基金项目： | 公益性行业（农业）科研专项（201303075）；“十二五”农村领域国家科技计划课题（2012AA101606）；
2015天津市农业科技成果转化与推广项目（201502030） |
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| 摘 要： | 采用不同剂型及包装形式、不同扎眼工艺、放置高分子吸水纸垫及其组合，形成6 种保鲜处理方式，在－1～0 ℃条件下对无核白葡萄进行贮藏，研究贮藏期间不同保鲜剂组合对袋内SO2积累量及无核白葡萄保鲜品质的影响，比较不同剂型保鲜剂及其组合对果肉SO2残留量、果柄耐拉力、果实汁液pH值、可溶性固形物含量以及果实腐烂率、漂白率、落粒率的影响。结果表明：3.5 kg包装的无核白葡萄，放入CT2号保鲜剂5 小包＋免扎眼保鲜剂1 小包效果最好，在贮藏50 d后，果柄耐拉力为2.44 N，果实汁液pH值为3.43，可溶性固形物含量为17.16%，在贮藏105 d后，果肉SO2残留量为10.21 mg/kg，残留量明显低于其他处理，且腐烂率、漂白率、落粒率均较低。
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| 关 键 词： | 无核白葡萄 二氧化硫（SO2） 残留量 贮藏 品质 |
Effects of Different Combinations of Preservatives on SO2 Accumulation in Packaging Bags and Quality Preservation of Grapes |
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| HAN Jie,CHEN Cunkun,WANG Wensheng,ZHENG Yan,DONG Chenghu.Effects of Different Combinations of Preservatives on SO2 Accumulation in Packaging Bags and Quality Preservation of Grapes[J].Food Science,2015,36(24):319-325. |
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| Authors: | HAN Jie CHEN Cunkun WANG Wensheng ZHENG Yan DONG Chenghu |
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| Affiliation: | 1. College of Food Science, Shenyang Agricultural University, Shenyang 110866, China;
2. National Engineering and Technology Research Center for Preservation of Agricultural Products (Tianjin),
Key Laboratory of Postharvest Physiological and Storage of Agricultural Products, Ministry of Agriculture,
Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products, Tianjin 300384, China |
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| Abstract: | The effects of six different combinations of preservatives on SO2 accumulation in packaging bags and quality preservation
of Thompson seedless grape during ?1–0 ℃ storage were compared by determining their SO2 residue, stem attachment, juice pH,
soluble solid content, decay rate, bleaching rate and expulsion rate. The results indicated that 3.5 kg of Thompson seedless grape
packaged with five bags of CT2 preservative and one unpierced bag of preservative (food-grade sodium metabisulfite and filler) had
the best storage quality. After 50 days of storage, the attachment of stem, pH and soluble solid content were 2.44 N, 3.43 and 17.16%,
respectively. The SO2 residue after 105 days of storage was 10.21 mg/kg, which exhibited a prominent decrease when compared with
all other treatment groups. Moreover, the decay rate, bleaching rate and expulsion rate were also lower. |
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| Keywords: | Thompson seedless grape sulfur dioxide (SO2) residue storage quality |
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