摘要
以"夏黑"葡萄为材料,研究不同浓度丁香复合桑叶提取物处理对采后"夏黑"葡萄果实采后生理及贮藏品质的影响。结果表明,与对照组相比,不同浓度丁香复合桑叶提取物处理对采后"夏黑"葡萄果实的落粒率、腐烂率和丙二醛浓度的上升具有一定抑制作用,延缓VC和可溶性固形物含量的下降速度,同时延缓果实过氧化物酶的活性降低的进程,进而有效保持葡萄的风味品质和营养价值。其中,以丁香复合桑叶提取物结合淀粉涂膜处理的B2 (丁香18 g+桑叶30 g)落粒率、腐烂率和丙二醛含量最低, VC含量和过氧化物酶活性保持最好,保鲜效果最好。
Focus on effect of different concentrations of compound clove and mulberry leaf extraction on postharvest physiology quality and storage quality of "Summer Black" grapes. The results showed that compared with the control, different concentrations of compound clove and mulberry leaf extraction treatment had better inhibitory effect on the dropping rate, to decay rate and malondialdehyde concentration increase of postharvest grape fruits, to maintain the VC content and total soluble solids content, to postpone the activity of peroxidase, and to maintain the flavor quality and nutritional value of "Summer Black" grapes. Among them, compound clove and mulberry leaf extraction with the concentration of clove(18 g) add mulberry leaf(30 g) was the best for the storage effect of postharvest "Summer Black" grapes, whose dropping rate, decay rate, and MDA content were the lowest, and fresh-keeping was best on VC content and activity of peroxidase.
作者
孙思胜
田文翰
马传贵
陈亚群
张化阁
李光辉
SUN Sisheng;TIAN Wenhan;MA Chuangui;CHEN Yaqun;ZHANG Huage;LI Guanghui(College ofFood and Biological Engineering,Xuchang University,Key Laboratory of Biomarker Based Rapid-dection Technology for Food Safety of Henan Province,Xuchang 461000;Beijing Jingcheng Biological Technology Co.,Ltd.,Beijing 102600;Qinfengyuan Forestry Professional Cooperatives of Wugang,Wugang 462500)
出处
《食品工业》
CAS
北大核心
2019年第12期211-215,共5页
The Food Industry
基金
2017年度河南省高等学校重点科研项目（17A550019）
河南省科技厅科技攻关项目（182102110395）
关键词
“夏黑”葡萄
丁香复合桑叶提取物
采后生理品质
贮藏品质
Summer Black grape
compound clove and mulberry leaf extract
postharvest physiology quality
storage quality
