食品科学2012，Vol.33Issue(10)：282-286,5.
固体二氧化氯保鲜剂对夏黑葡萄保鲜效果的影响
Effect of Solid ClO2 Preservation on Fresh-Keeping of Summer Black Grape Cultivars
摘要
Abstract
Objective： To study the fresh-keeping effect of C102 preservation treatment on Summer Black grapes. Methods： Fresh Summer Black grapes were treated by C102 at various concentrations of 2.5, 5 g/kg and 10 g/kg. Following the preservative treatments, the treated grapes were stored at （1 ± 1） ℃ and relative humidity of 80% - 85%. The anthocyanin content and physiological-biochemical quality of treated grapes during the storage were studied. Results： C102 preservative treatment could effectively decrease the decay rate of grapes. The preservative concentration at 10 g/kg revealed the lowest decay rate of grapes. Meanwhile, the preservation treatment at the dosage of 2.5 g/kg and 5 g/kg could inhibit the increase of browning degree, MDA content and respiration rate and alleviate the decline of anthocyanin, total soluble solids and titratable acids. Conclusion： The fresh-keeping effect of C102 preservation treatment at the dosage of 5 g/kg is the best, which can obvious delay the maturation and senescence process of grapes.关键词
二氧化氯保鲜剂/贮藏品质/生理生化/夏黑葡萄Key words
ClO2 preservation/storage quality/physiological quality/Summer Black grape分类
轻工纺织引用本文复制引用
许萍,乔勇进,周慧娟,周任佳,陈召亮..固体二氧化氯保鲜剂对夏黑葡萄保鲜效果的影响[J].食品科学,2012,33(10):282-286,5.基金项目
上海市科技兴农重点攻关项目（沪农科攻字（2008）第1-3号） （）
