不同贮藏条件对红提葡萄保鲜效果及 部分品质的影响

Effects of different storage environment on preservation and quality of red grape

中文关键词:  红提葡萄  贮藏  烂果率  品质保持

英文关键词:red grape  storage  rotting-pod rate  quality maintainance

中文摘要:

      目的 研究温度和湿度对红提葡萄贮藏品质的关系, 确定最适宜的贮藏条件, 以保证红提葡萄的采后品质。方法 考察3种(20、10以及2 ℃)温度和3种湿度(50%、70%、90%)贮藏环境中红提的保鲜效果, 其中20 ℃温度下贮藏10 d, 10℃和2℃温度下贮藏35 d, 同时对2 ℃下3种湿度环境条件下的红提葡萄的风味品质(葡萄糖、果糖、可滴定酸含量)、质构品质(水分含量、硬度)和货架品质(烂果率、失重率)进行测定及对比。结果 3种温度及湿度条件下, 2 ℃贮藏环境中的腐烂率普遍较低, 保鲜效果最好。通过比较贮藏期间品质的指标变化发现, 2 ℃下湿度为90%时, 红提葡萄贮藏28 d后的葡萄糖含量为8.92%, 果糖含量为9.01%, 可滴定酸含量为1.07%, 水分含量为82%, 硬度为1007 g, 失重率为0.38%, 烂果率为6.67%, 各含量普遍高于50%和70%湿度环境中的红提葡萄, 品质保存最好。结论 2 ℃温度及90%湿度的低温高湿环境最适宜采后浆果的贮藏, 在相同贮藏期内红提葡萄的腐烂率最低, 同时其风味品质、质构品质和货架品质能得到较好的保持, 保鲜效果显著。

英文摘要:

      Objective To study the effect of different temperature and humidity at 20 ℃, 10 ℃ and 2 ℃with 50%, 70% and 90% humidity storage environment on the preservation of red grapes, respectively, in order to determine the most appropriate storage conditions. Methods Red grapes stored for 10 d at 20 ℃ while stored at 10 ℃ and 2 ℃ for 28 d. Meanwhile, flavor value (such as glucose level, fructose level and titratable acid content), fruit texture (such as moisture content and firmness) and shelf-life quality (such as rotting-pod rate and weightlessness rate) of red grapes were analyzed which stored in different humidity at 2 ℃. Results The low temperature was better for the storage, and the rotting-pod rate of table grapes was the lowest at 2 ℃ among all stored samples. And the best-preserved condition was 90% humidity with 2 ℃, and the content of glucose level, fructose level, titratable acid, moisture content, firmness, rotting-pod rate and weightlessness rate were 8.92%, 9.01%, 1.07%, 82%, 1007 g, 0.38% and 6.67%, respectively. Conclu-sion Low temperature and high humidity are suitable to store postharvest red grapes, which can keep lower rotting-pod rate and better quality. And it can also extend the shelf-life and maintain the nutritive value in a way.