摘要
高效液相色谱(HPLC)分析0℃和10℃保鲜的阳光玫瑰冬葡萄贮藏期糖酸组分含量,探究葡萄贮藏过程甜酸风味的变化规律。结果表明,不同贮藏温度阳光玫瑰冬葡萄糖酸组分含量变化规律不同,糖酸含量的变化直接引起风味品质改变。贮藏期4周内,10℃保鲜的葡萄果实甜酸风味保持较好;4~8周,0℃贮藏的葡萄果实风味保持较好;12周后,阳光玫瑰葡萄甜酸风味品质开始发生劣变。甜酸风味变化可作为判定贮藏期葡萄品质劣变程度的因素之一。
In order to explore the change law of sweet and acid flavor during grape storage,the sugars and organic acids of winter fruit of Shine Muscat grape stored at 0 ℃ and 10 ℃ were analyzed by high performance liquid chromatography(HPLC). The results showed that the content of sugars and organic acids in winter fruit of Shine Muscat grape were changed at different storage temperatures. On the other hand,the change of flavor quality was directly affected by the content of sugars and organic acids. Within 4 weeks of storage, the taste flavor were maintained well for 10 ℃ storage tretament. From 4~8 weeks,the taste flavor were maintained well in grapes of storage at 0 ℃. After 12 weeks,the taste flavor of Shine Muscat grape began to deteriorate. The taste flavor can be used as one of the factors to judge the deterioration degree of grape quality during storage.
作者
谢林君
成果
周思泓
王海军
庞丽婷
张劲
XIE Linjun;CHENG Guo;ZHOU Sihong;WANG Haijun;PANG Liting;ZHANG Jin(Grape and Wine Research Institute,Guangxi Academy of Agricultural Sciences,Nanning,Guangxi 530007,China;Agro-Products Quality Safety and Testing Technology Research Institute,Guangxi Academy of Agricultural Sciences,Nanning,Guangxi 530007,China)
出处
《农产品加工》
2022年第4期53-58,共6页
Farm Products Processing
基金
广西重点研发计划项目(桂科AB18221077,桂科AB18294003)
广西农业科学院基本科研业务专项项目(桂农科2020YM51,桂农科2021JM107)。
关键词
阳光玫瑰
冬葡萄
贮藏
糖酸
甜酸风味
shine muscat
winter fruit
storage
sugars and organic acids
taste flavor
