作　　者： ; ; ; ;

机构地区： 新疆大学化学化工学院

出　　处： 《食品科技》 2009年第3期64-67,共4页

摘　　要： 分别研究0、1、2.5、10μL/L及0、1、5、15μL/LClO2气体对红提、巨峰葡萄的影响。结果表明,ClO2气体处理过的葡萄,其呼吸速率下降,可滴定酸损耗降低,采后腐烂率较低。经ClO2气体处理及未经处理的葡萄,二者硬度相差较小。ClO2气体能有效延长巨峰及红提葡萄的货架期,保持其品质。ClO2气体有望替代SO2对葡萄保鲜。 The effect of treatment with chlorine dioxide of cv Redglobe and cv Jufeng grapes at concentration of 0, 1, 2.5, 10 μL/L and 0, 1, 5,15 μL/L respectively, is reported. The respiration rates were reduced following ClO2 treatment. Slight changes in firmness of berries were found for both cultivars in all treatments. ClO2 treatment resulted in less titratable acidity loss dudng shelf life at 25 ℃. Postharvest decay development was lower in treated table grapes. The overall results showed that ClO2 treatment is effective for extending the shelf life and maintaining the quality of Jufeng and Redglobe table grapes. Chlorine dioxide may be a viable alternative to SO2 treatment.

关 键 词： 葡萄 二氧化氯处理 腐烂率 品质参数 替代

领　　域： [轻工技术与工程] [轻工技术与工程]