摘要
以红地球葡萄为试材,研究了1—甲苯环丙烯(1-MCP)处理、ClO_2处理及1-MCP结合ClO_2处理对葡萄贮藏品质的影响。结果表明,1-MCP结合ClO_2处理克服了单独1-MCP处理不能有效控制腐烂和单独ClO_2处理不能有效保留V_c及抑制丙二醛(MDA)的增加的缺点,并在一定程度上结合了2者的优点,有效的保留了葡萄中的滴定酸、还原糖和果梗叶绿素,较好的保持了果粒硬度,能较好的保持葡萄品质。
The effects of 1--MCP treatment, chlorine dioxide treatment, 1--MCP and chlorine dioxide combination treatment on the storage quality of grape were investigated. Results showed that. first, the anti --mold effect was not obvious during storage with 1--MCP treatment alone, second, the content of VC could not be maintained effectively with Chlorine dioxide treatment alone and the increasing of MDA could not be controlled either . If you incorporate the 1--MCP treatment, then the chlorine dioxide treatment will be more efficient than only one treatment. This could effectively keep the content of titration acidity, sugar in berries and chlorophyll in stalk, and firmness of berries.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2007年第6期165-168,共4页
Food and Fermentation Industries
