摘要
以维多利亚葡萄为试材,研究1000、500、100μL/L三种不同浓度SO2熏蒸处理1h对0℃贮藏条件下葡萄主要品质和相关生理指标的影响。结果表明,储藏60d与对照相比,三种浓度的SO2处理均能在不同程度上降低贮藏过程中葡萄果实的腐烂率、脱粒率、果梗褐变和果穗失重率。延缓葡萄果实中可溶性固形物和维生素C的下降。使呼吸强度维持在较低水平。500μL/L和100μL/L的SO2熏蒸处理能减缓贮藏后期果实可滴定酸的下降,1000μL/L浓度SO2熏蒸处理使果实可滴定酸升高。500μL/L和100μL/L浓度SO2熏蒸处理贮藏的葡萄60d后,果肉中SO2残留量分别为8.31mg/kg和6.52mg/kg。均低于FDA安全标准(10mg/kg),而1000μL/L浓度SO2熏蒸处理使果肉中SO2残留量达到23.17mg/kg,超出FDA安全标准。
Taking Victoria Grape as material,the effect of 1000,500 and 100μL/L SO2 fumigation treatment on postharvest quality and physiology index of fruit stored under 0℃ were studied. Results indicated that after 60 days of storage,all treatment could decrease the decay rate,thresh rate,stem browning index and weight loss rate,and delayed the decrease of solid content and V C content,keep the respiratory intensity in a low level. Compared with controls,the 500μL/L and 100μL/L SO2 fumigation treatment reduced the content of TA decline and the SO2 residual in grape pulp which were 8.31mg/kg and 6.52mg/kg respectively after 60days of storage, and it was under the FDA safety standards（10mg/kg）. The 1000μL/L SO2 fumigation treatment increased the content of TA and the SO2 residual in grape pulp was 23.17mg/kg which beyond the FDA safety standards.
出处
《食品工业科技》
CAS
CSCD
北大核心
2013年第16期326-329,337,共5页
Science and Technology of Food Industry
基金
国家"863"计划项目(2012AA101703)
国家自然基金(31201429)
