【摘要】 为寻求一种有效、安全、适宜推广的葡萄熏蒸保鲜方法,以‘巨峰’葡萄为试材,采用5、10、15 mg∕L二氧化氯和30、60、90 mg∕m~3臭氧气体熏蒸处理30 min后,于(2±1)℃低温条件下贮藏,每隔7 d测定葡萄的质构及营养品质相关指标。结果表明:适宜浓度的二氧化氯和臭氧熏蒸处理可显著保持‘巨峰’葡萄果粒硬度和质地特性,提升其外观品质,维持其较高的营养价值。其中,60 mg∕m~3的臭氧处理组保鲜效果最佳,贮藏第35天时,葡萄硬度为81.91 N,是CK组的1.23倍,果实弹性保持较好,仅下降了0.04 g·mm,葡萄果粒黏附性绝对值显著低于其他各组(P<0.05),凝聚性、咀嚼性和胶着性均保持在较高水平,糖酸比为16.29,可溶性固形物和蛋白质含量分别达到17.85%和0.14 mg∕g,且果粒饱满,色泽较明亮,香味明显。研究对‘巨峰’葡萄的贮藏保鲜应用及推广具有一定的指导作用。更多还原

【Abstract】 In order to find an effective,safe and suitable method for grape fumigation preservation,this paper took ’Kyoho’ grape as the test material,and used 5 mg∕L,10 mg∕L and 15 mg∕L chlorine dioxide and30 mg∕m~3,60 mg∕m~3,90 mg∕m~3 ozone for 30 min fumigation, then stored under (2 ± 1)℃, and the related indexes of texture and nutritional quality of ’Kyoho’ grape were measured every 7 days.The results showed that the appropriate concentration of chlorine dioxide and ozone fumigation treatment could significantly maintain the hardness and texture characteristics of ’Kyoho’ grape, improve the appearance quality, and maintain high nutritional value.Among them,the 60 mg∕m~3 ozone treatment group had the best preservation effect.On the 35th day of storage,the hardness of the grapes was 81.91 N,which was 1.23 times that of the control group.The springiness of ’Kyoho’ grape was maintained well and only decreased by 0.04 g·mm,the absolute value of ’Kyoho’ grape adhesiveness was significantly lower than other groups(P< 0.05),the cohesiveness,chewiness and gumminess maintained at a high level.The 60 mg∕m~3 ozone treatment group had brighter color and obvious fragrance,and the soluble solids and protein content reached 17.85% and 0.14 mg∕g,respectively.This research has a certain guiding effect on the storage and preservation application and promotion of ’Kyoho’ grape.更多还原