Effects of different preservation treatments on storage quality and preservation effect of Muscat Hamburg grapes
JI Haipeng1, LI Chao2, GAO Congcong3, DONG Chenghu1, CHEN Cunkun1, ZHU Zhiqiang1, GUAN Junfeng4, ZHANG Na1*, YU Jinze1*
1(National Engineering Technology Research Center for Preservation of Agricultural Products, Key Laboratory of Storage of Agricultural Products,Ministry of Agriculture and Rural Affairs, Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products,Tianjin 300384,China) 2(China Household Appliance Research Institute, Beijng 100000, China) 3(Yunnan Agricultural University, Kunming 650000, China) 4(Institute of Genetics and Physiology, Hebei Academy of Agricultural and Forestry Sciences, Shijiazhuang 050000, China)
Abstract: This paper aimed to explore the influence of new green preservation methods on the quality of Muscat Hamburg grapes for the optimization of the best new safe preservation technology of Muscat Hamburg grapes. In this experiment, Muscat Hamburg grapes were stored at (-0.5±0.5) ℃. CT chemical preservative agent (provided by the national agricultural product preservation engineering technology research center) and other new preservation methods (1-MCP, O3, ClO2) were adopted. The results showed that CT+O3 increased with the storage time compared with control group. The preservation effect of CT+ O3, CT+ClO2 and CT+ 1-MCP was better than that of CT. In addition, the respiratory intensity of Muscat Hamburg grapes treated with CT+ClO2 was significantly weaker than the other three, and the indexes such as hardness, tensile strength could be well maintained within a certain range. And the declining trend of hardness, soluble solids and titratable acid content was slowed down. Besides, the activity of PPO and POD and APX were decreased. In conclusion, CT+ClO2 treatment was the best condition for the preservation of Muscat Hamburg grapes.
纪海鹏,李超,高聪聪,等. 不同保鲜处理对玫瑰香葡萄贮藏品质及保鲜效果的影响[J]. 食品与发酵工业, 2020, 46(6): 127-132.
JI Haipeng,LI Chao,GAO Congcong,et al. Effects of different preservation treatments on storage quality and preservation effect of Muscat Hamburg grapes[J]. Food and Fermentation Industries, 2020, 46(6): 127-132.