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SO₂伤害与葡萄汁液含酸量、pH值、缓冲容量的关系

Studies on Relationship Between SO₂ Injury and Titratable Acidity，pH，Buffer Capacity in Grape Juice

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【Author】 KONG Qiu-lian，XIU De-ren，HU Wen-yu，ZHANG Hua-yun，LI Li-xiu （1．Crop Research Institute， Shanghai Academy of Agricultural Sciences，Shanghai 201106，China； 2．National Engineering and Technology Research Center for Agricultural Products Freshness P

【机构】上海市农科院作物所!上海　201106；国家农产品保鲜工程技术研究中心(天津)!天津300112；沈阳农业大学生物技术学院!沈阳110161；

【摘要】成熟葡萄汁液含酸量在0．5％～0．7％之间，pH值在3．7～3．8之间，耐SO2巨峰品种的汁液含酸量、pH值和汁液缓冲容量均高于不耐SO2红地球品种。自然衰老时，葡萄果肉汁液含酸量下降、汁液缓冲容量下降；SO2常量处理可抑制含酸量及缓冲容量的下降，SO2超量处理则使葡萄汁液酸化、汁液缓冲容量下降幅度增大。更多还原

【Abstract】：Titratable acidity and pH in ripe grapes juice are 0．5％～0．7％ and 3．7～3．8 respectively，a SO2-endurable variety has higher level of titratable acidity，pH and buffer capacity than a SO2-unendurable one． During senescence of grapes， there are falls of titratable acidity and buffer capacity． Superfluous SO2 induces a raise of titratable acidity and a more fall of buffer capacity， while appropriate SO2 keeps a relatively changeless level．更多还原