作　　者： ; ; ; ; ;

机构地区： 山东农业大学食品科学与工程学院

出　　处： 《食品与发酵工业》 2005年第4期154-157,共4页

摘　　要： 以无核白葡萄(Thompsonseedless)为试材,研究了ClO2 ( 2 5、5 0和10 0mg/L)浸泡处理( 10、2 0和30min)对葡萄贮藏品质的影响。结果表明,ClO2 有利于保持果梗的颜色和果粒的颜色、形态、硬度,保留果实中滴定酸和Vc含量,减少葡萄的腐烂率。低浓度短时间浸泡处理对保持葡萄品质是有利的。 In this paper, the effects of chlorine dioxide (ClO_2) treatment on storage quality of grape (Thompson Seedless) were investigated. Grapes were treated with 25 mg/L, 50 mg/L, and 100 mg/L for 10 min, 20 min, and 30 min, respectively. The results indicated that after ClO_2 treatment, the color of grape stalks and the color, shape and firmness of berries were well maintained, the rates of decay were reduced, and the content of titration acidity and Vc were largely maintained. Lower dosage and shorter time treatment were favorable to keep the storage quality of the grape; in contrast, higher dosage or longer time treatment affect the quality of the grape.

关 键 词： 贮藏品质 浸泡处理 无核白葡萄 含量 葡萄品质 时间处理 滴定酸 腐烂率 低浓度 颜色

领　　域： [轻工技术与工程] [轻工技术与工程] [化学工程]