摘要
100多年来,国内外葡萄商业化防霉保鲜均为SO2及其制剂,但是,不适用于有机食品保鲜。试验以新疆有机红提葡萄为试材,研究0℃和2%O2+1%、5%、20%、50%CO2处理的防霉保鲜效果,0℃空气处理为对照,定期检测呼吸强度、多酚氧化酶、丙二醛、相对电导率和褐变指数等指标。研究结果表明:贮藏70d,1%、5%、20%、50%CO2处理的保鲜效果均优于对照,但是,50%CO2处理伤害严重,其中,0℃、2%O2+20%CO2处理最佳,呼吸强度为638.24mgCO2/(kg·h)、多酚氧化酶活力为3.81U,褐变指数为0.24。其好果率为97.2%,对照仅52.1%,可以用于有机葡萄的防霉保鲜。
For more than 100 years,SO 2 and its preparation is used for commercial mildewproof and preservation of grapes at home and abroad,however,it is not permitted for organic food.The effect on preventing mildew and preservation of organically-grown red globe table grapes at the atmosphere of 2%O 2 ＋1%,5%,20%,50% CO2 was evaluated during storage at 0 ℃.Control group was stored in air without CO2,and fruit quality attributes including respiration strength,polyphenol oxidase（PPO）,malonaldehyde（MDA）,relative conductivity and browning index were measured at regular intervals.Results indicated that the effects of preservation of the treatments of 1%,5%,20%,50% CO2 was superior than control group,but damages occurred on the treatment of 50% CO2.The treatment of CO2 during 0 ℃ has the best effect among the five groups,and the respiration strength,PPO,browning index was 638.24 mg CO2 /（kg·h）,3.81 U,0.24,respectively.The fresh rate was 97.2%,while the control group was only 52.1%,and this can be an effective approach to prevent mildew and keep freshnessof organiallygrown red globe table grapes.
出处
《食品科技》
CAS
北大核心
2013年第2期22-25,共4页
Food Science and Technology
基金
国家"863"计划项目(2012AA101703)
关键词
红提葡萄
有机保鲜
高CO2效应
防霉
CO2伤害
red globe table grapes
preservation organically
effects of high CO2
prevent mildew
damage of high CO2
