This study aims to explore the effect of new preservatives on the quality of Shine Muscatgrape and to select the best combination of preservatives. The effects of a new precise sulfur control preservative on the storage quality of Shine Muscat grape were studied under (0±0.5) ℃ storage condition. Results indicated that a new precision control sulfur antiskating agent could effectively maintain the luster of the grape storage period, delay soluble solids, total soluble solid (TSS) and titratable acid, total acid (TA) and decrease in reducing sugar content, thus to better keep grape appearance and flavor. Additionally, it could maintain the grape flesh hardness at a higher level and well inhibit the activity of polyphenol oxidase (PPO), maintain high catalase (CAT) activity, delay senility and increase the storage time. In conclusion, T1 (5 packets of precise pore preservative) is the best preservative for Shine Muscat grape.
高聪聪
,
刘云飞
,
董成虎
,
于晋泽、李树海、朱志强
,
关军峰
,
林奇
,
陈存坤
. Effects of new sulfur based preservatives on the storage quality of Shine Muscat grape[J]. Food and Fermentation Industries, 2020
, 46(10)
: 147
-151
.
DOI: 10.13995/j.cnki.11-1802/ts.023061
[1] ZHANG Yushu, DU Gang, GAO Yuting, et al.The effect of carbonic maceration during winemaking on the color, aroma and sensory properties of ‘Muscat Hamburg’ wine[J].Molecules,2019,24(17):3 120.
[2] 刘丽青, 王燕楠, 仪慧兰, 等.二氧化硫对玫瑰香葡萄果实采后保鲜的机理[J].应用与环境生物学报,2016,22(2):338-341.
[3] XUE Meizhao, Yi Huilan.Induction of disease resistance providing new insight into sulfur dioxide preservation in Vitis vinifera L[J].Scientia Horticulturae,2017,225:567-573.
[4] DUARTE-SIERRA, ARTURO, EMMANUEL A, et al.Quality and PR gene expression of table grapes treated with ozone and sulfur dioxide to control fungal decay[J].Journal of the Science of Food and Agriculture,2016,96(6):2 018-2 024.
[5] 田静, 薛美昭, 仪慧兰.SO2保鲜剂对玫瑰香葡萄灰霉菌的抑制作用[J].食品工业科技,2018,39(10):298-302.
[6] 张晓军, 刘长悦, 董成虎, 等.二氧化氯对西周密25号哈密瓜采后生理及贮藏品质的影响[J].食品研究与开发,2017,38(22):198-203.
[7] 刘淑仪, 张劲, 李玮, 等.不同保鲜剂处理对贮藏期广西巨峰冬葡萄品质的影响[J].南方农业学报,2014,45(12):2 236-2 241.
[8] 王丽琼, 林少华, 陈存坤, 等.3种不同的保鲜方法对香椿贮藏品质的影响[J].食品研究与开发,2019,40(13):150-155.
[9] 陈存坤, 高芙蓉, 薛文通, 等.臭氧处理对新疆厚皮甜瓜贮藏品质和生理特性的影响[J].食品科学,2016,37(20):215-220.
[10] 曹建康,姜微波,赵玉梅.果蔬采后生理生化试验指导[M].北京:中国轻工业出版社,2013:60-62.
[11] CHINA L L, ROBERT K P. Effect of zone and storage temperature on post harvest diseases of physiology of carrots[J].AMER Soc Hort Sci,1994,119(3):563-567.
[12] 董国庆,邢亚阁,贠娟,等. 微囊化亚硫酸盐对玫瑰香葡萄贮藏效果的影响[J].食品工业,2010,31(1):60-62.
[13] 杨敦敦,张平,赵飞,等.不同保鲜剂对红地球葡萄贮藏期间SO2残留量的影响[J].保鲜与加工,2014,14(5):8-13.
[14] 张玉丽,双组分SO2-ClO2对红提葡萄采后品质劣变影响的研究[D].乌鲁木齐:新疆大学,2013.
[15] 贾尚云. 基于虚拟仪器的葡萄叶片还原糖含量检测系统研究[D].兰州:甘肃农业大学,2018.
[16] 朱志强,高丕生,张平,等.不同保鲜剂结合冰温对玫瑰香葡萄贮藏品质和生理生化的影响[J].食品工业科技,2013,34(5):333-337.
[17] TAO Fei, ZHANG Min, YU Hangqing. Effect of vacuum cooling on physiological changes in the antioxidant system of mushroom under different storage conditions[J]. Journal of Food Engineering,2006,79(4):1 305-1 306.
[18] 刘燕湘,杨海萌,赖燕芬,等.杨桃果实过氧化氢酶活性研究[J].南方农业学报,2013,44(2):304-307.
[19] 王静.细胞区室化功能破坏导致的果蔬酶促褐变机理及控制方法[J].陕西农业科学,2014,60 (8):62-65.
[20] 李明焆,游向荣,文仁德,等.葡萄冷藏过程中落粒果实品质及生理生化研究[J].南方农业学报,2013,44(11): 1 883-1 889.
[21] 黄锐,刘娟.热水处理对葡萄采后衰老与病害相关酶活性的影响[J].甘肃农业大学学报,2016,51 (2):69-72.
