摘要
本文以红提葡萄为试验材料,研究了不同货架温度(5℃、10℃、15℃和20℃)对红提葡萄品质的影响,以确定红提葡萄不同温度下合适的货架期。红提葡萄在5℃、10℃、15℃和20℃下均可保持较高的感官质量16d,但是20℃下红提葡萄的腐烂率和失重率明显高于其他温度处理,20℃16d腐烂率和失重率达到约5%和14%,并且20℃16d DPPH抑制率和果梗含水量降到约50%,维生素C和可滴定酸的含量都达到最低,果梗出现干枯,影响商品价值。综合感官品质和营养品质,5℃、10℃和15℃条件下红提葡萄货架期可达到16d。
Red globe grape were sent in different shelf temperatures including 5℃,10℃,15℃ and 20℃ and the fruit qualities were investigated at regular intervals.The results showed that the high sensory quality of red globe grape under the four temperatures could be kept for 16 days.However,the decay rate and weightlessness rate of red globe grape under 20℃ were significantly（P〈0.05） higher than that of the other temperatures.Moreover,the decay rate and weightlessness rate were about 5% and 14%,both DPPH inhibition rate and stem moisture content decreased about 50%,the content of vitamin C and titratable acid were lowest and the stems appeared withered on16 th day at 20℃.All of the changes seriously impacted the commodity value of red globe grape.It can be concluded that the shelf life of red globe grape under 5℃,10℃ and 15℃ is up to 16 days for considering the comprehensive sensory quality and nutritional quality.
出处
《食品与发酵科技》
CAS
2015年第2期87-91,108,共6页
Food and Fermentation Science & Technology
基金
"十二五"农村领域国家科技计划课题(2012BAD38B03)
关键词
红提葡萄
不同温度
货架期
感官品质
营养品质
red globe grape
different temperatures
shelf life
sensory quality
nutritional quality
