作　　者： ; ; ; ; ; ;

机构地区： 渤海大学化学化工与食品安全学院

出　　处： 《食品科学》 2014年第22期340-345,共6页

摘　　要： 研究辽西地区巨峰葡萄在不同相对湿度90%、50%及环境湿度条件下贮藏时的水分变化规律,并与感官品质、全质构分析各参数(硬度、黏聚性、胶黏性、咀嚼性、弹性和黏附性)建立相关性联系。结果表明,90%相对湿度条件下葡萄贮藏效果要优于其他两个湿度条件。葡萄浆果总水分含量在贮藏期内总体呈现下降趋势,90%相对湿度贮藏时葡萄组织含水量相对较高,束缚水和自由水的变化也相对平稳,因此该条件更有利于维持葡萄水分的稳定。相关性分析结果表明,在高湿环境下(90%相对湿度)贮藏葡萄,对葡萄束缚水含量的追踪可以更好地表征和预测葡萄的贮藏品质;在低湿度环境下(50%相对湿度)贮藏葡萄,总水分含量是更合理的指标;环境湿度条件贮藏时,对自由水和总水分含量测定来间接表征葡萄贮藏品质较合理。 Changes in water content and water status of Kyoho grape from western Liaoning province during storage under different humidity conditions(90% RH, 50% RH, and ambient humidity) were studied and correlated with sensory traits and texture profile analysis(TPA) parameters such as hardness, cohesiveness, gumminess, chewiness, springiness and adhesiveness. Results showed that grapes stored at 90% RH were better than those stored at two other levels. Overall total water content of grape berries displayed a decreasing trend during storage, which was relatively higher at 90% RH with more stable changes in bound water and free water. Therefore, this condition was more conducive to maintain the stability of water in grapes. Correlation analysis showed that the storage quality of grapes at 90% RH could be better characterized and predicted by tracking the bound water content, whereas the total water content was a better indicator to indirectly characterize the storage quality of grapes at ambient humidity conditions.

关 键 词： 巨峰葡萄 湿度条件 水分 质构 贮藏

领　　域： [农业科学] [农业科学]