食品工业科技2017，Vol.38Issue(12)：302-304,3.DOI:10.13386/j.issn1002-0306.2017.12.055
红宝石葡萄低温保鲜过程中品质变化动力学模型的构建
The construction of quality change model of Ruby grape in preservation by low temperature
摘要
Abstract
Taking Ruby grapes as raw material,the changes of anthocyanin,sugar content,and total acidity were researched at 4 ℃ and the dynamic model of the quality change of grapes was established.The results showed that anthocyanins reduced from 342 mg/L to 267 mg/L,sugar content reduced from 13％ to 7％ and total acidity rose from 0.31％ to 0.65％ with the extension of storage time.The change of anthocyanins at 4 ℃ storage temperature applied to the linear model,while the sugar content and total acidity applied to the exponential model,which could be used to predict the quality changes of grapes during storage.So this method could provide theoretical basis for grapes in preservation by low temperature.关键词
红宝石葡萄/动力学模型/品质/温度Key words
Ruby grape/dynamic model/quality/temperature分类
轻工纺织引用本文复制引用
邢少华,车长远,刘文丽,王焕欣,孙舒扬..红宝石葡萄低温保鲜过程中品质变化动力学模型的构建[J].食品工业科技,2017,38(12):302-304,3.基金项目
国家自然科学基金青年基金项目(31501577). （31501577）
