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食品与发酵工业  2018, Vol. 44 Issue (9): 188-195    DOI: 10.13995/j.cnki.11-1802/ts.016236
  生产与科研经验 本期目录 | 过刊浏览 | 高级检索 |
醋酸代替二氧化硫用于巨峰葡萄防腐保鲜技术的研究
彭勇, 孙佳佳, 石晶盈, 张欣, 王庆国*
(山东农业大学 食品科学与工程学院,山东 泰安,271000)
Application of acetic acid to replace sulfur dioxide on Kyoho grape decay prevention
PENG Yong, SUN Jia-jia, SHI Jing-ying, ZHANG Xin, WANG Qing-guo*
(College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271000, China)
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摘要 为探索醋酸在巨峰葡萄上的防腐效果及代替SO2的可能性,研究从葡萄腐烂率和掉粒率的角度对醋酸熏蒸次数、熏蒸浓度、熏蒸温度和时间等因素进行了筛选,并比较醋酸熏蒸和SO2保鲜剂对巨峰葡萄生理和品质的影响。结果表明醋酸最佳应用条件:熏蒸1次,浓度8 μL/L,熏蒸温度20 ℃、时间2 h效果最好,能显著抑制巨峰葡萄腐烂和掉粒,与SO2保鲜效果相当。贮藏30 d内,醋酸与SO2两种处理的巨峰葡萄腐烂率显著低于对照,两种处理比较来看,在葡萄果实抗氧化活性、总酚和黄酮含量、感官质量等方面无显著差异,但醋酸处理的葡萄固酸比显著高于SO2处理。因此,在物流运输与贮藏过程中,结合环境温度控制,醋酸可代替SO2用于巨峰葡萄的保鲜。
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彭勇
孙佳佳
石晶盈
张欣
王庆国
关键词:  巨峰葡萄  醋酸  SO2  腐烂  品质    
Abstract: In order to determine the optimum condition of acetic acid (AAC) fumigation in grape preservation and explore the possibility of replacing sulfur dioxide (SO2), the effects of acetic acid fumigation frequency, fumigation concentration, fumigation temperature and time on the rate of decay and fruit drop were investigated. Acetic acid fumigation and SO2 fumigation were compared on grape quality and antioxidant capacity. The optimum acetic acid condition fumigation conditions were: 8 μL/L AAC fumigation once for 2 h at 20 ℃. Its effect on grape decay and grape drop rate were the same as SO2 treatments. In addition, under optimum fumigation condition, AAC and SO2 significantly decreased decay rate and fruit drop rate compared with the control. AAC maintained the high solid acid ratio during the storage compared with SO2 treatment. However, there were no significant differences between AAC and SO2 in antioxidant capacity, total phenolics, flavonoid content and sensory quality. These results indicated that AAC was a good alternative to SO2 for preserving ‘Kyohp’ grapes during cold storage. The research could provide a reference for the commercial application of AAC on grape preservation.
Key words:  Kyoho grape    acetic acid    sulfur dioxide    decay    quality
收稿日期:  2017-11-09                出版日期:  2018-09-25      发布日期:  2018-10-30      期的出版日期:  2018-09-25
基金资助: 山东省“双一流”奖补资金资助(SYT2017XTTD04);山东省2014年度农业重大应用技术创新计划-安全果蔬保鲜剂的创制;国家科技支撑计划-果蔬绿色化学保鲜剂的研发(2015BAD16B03)
作者简介:  博士,讲师(王庆国教授为通讯作者,E-mail:wqgyyy@126.com)。
引用本文:    
彭勇,孙佳佳,石晶盈,等. 醋酸代替二氧化硫用于巨峰葡萄防腐保鲜技术的研究[J]. 食品与发酵工业, 2018, 44(9): 188-195.
PENG Yong,SUN Jia-jia,SHI Jing-ying,et al. Application of acetic acid to replace sulfur dioxide on Kyoho grape decay prevention[J]. Food and Fermentation Industries, 2018, 44(9): 188-195.
链接本文:  
http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.016236  或          http://sf1970.cnif.cn/CN/Y2018/V44/I9/188
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