刘鹏,许文才,李东立,付亚波,廖瑞娟,王雅珺,何晓辉,吴魏霞.二氧化硫缓释杀菌包装在“夏黑”葡萄保鲜中的应用研究[J].包装工程,2014,35(15):1-4,24.
LIU Peng,XU Wen-cai,LI Dong-li,FU Ya-bo,LIAO Rui-juan,WANG Ya-jun,HE Xiao-hui,WU Wei-xia.Application of SO2 Controlled Release Packaging in the Preservation of "Summer Black" Grapes[J].Packaging Engineering,2014,35(15):1-4,24. |
| 二氧化硫缓释杀菌包装在“夏黑”葡萄保鲜中的应用研究 |
| Application of SO2 Controlled Release Packaging in the Preservation of "Summer Black" Grapes |
| 投稿时间：2014-05-06 修订日期：2014-08-01 |
| DOI： |
| 中文关键词: 葡萄 二氧化硫 杀菌 1-MCP 保鲜 |
| 英文关键词: grapes sulfur dioxide sterilization 1-MCP preservation |
| 基金项目:国家科技支撑计划项目（2012BAF13B05） |
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| 中文摘要: |
| 目的 延长“夏黑”葡萄在常温条件下的货架期。 方法 以裸放和普通LDPE 包装作为参照组， 对比研究了 SO2缓释杀菌包装、添加 1-MCP的 SO2缓释杀菌包装等 2种保鲜包装方案对葡萄货架期的影响。 实验中每 2 d 分别对包装袋内的顶空气体组成， 葡萄的外观质量、水分损失、褐变程度、硬度、糖分、总酸含量和 VC 含量进行测试分析。 结果 SO2缓释杀菌包装能够形成适合葡萄贮藏的自发气调氛围，并且能够抑制葡萄霉菌的滋生。 常温保存 8 d后，裸放组和 LDPE 组的果梗褐变和烂果严重，而 SO2缓释杀菌包装、添加 1-MCP 的 SO2缓释杀菌包装中葡萄褐变程度分别为 1 级和 0 级， 烂果率分别为3.13%和 1.1%。 结论 SO2缓释杀菌包装中葡萄的外观和口感均具有商品性，保鲜效果明显。 |
| 英文摘要: |
| Objective In order to extend the shelf-life of "Summer Black" grapes at room temperature. Methods The effects of shelf-life of two kinds of preservation packaging on the shelf-life of grapes were comparatively investigated: SO2 controlled release packaging and SO2 controlled release packaging with 1-MCP, using the naked grapes and grapes packaged with ordinary LDPE as the control groups. During the experiment, the headspace concentrations, appearance quality, water loss, stem browning, solidity, TSS, TA, and the VC content were tested and analyzed every two days. Results The experimental results showed that SO2 controlled release packaging could form a suitable modified atmosphere packaging (MAP) environment and prohibit the growth of pathogenic bacteria in grapes. After 8-day storage at room temperature, the naked grapes and grapes packaged with ordinary LDPE showed serious stem browning and high rot rate. The stem browning of the grapes packaged with SO2 controlled release packaging and SO2 controlled release packaging with 1-MCP were level 1 and level 0, and the rot rates were 3.13% and 1.1%, respectively. Conclusion The appearance and taste of the grapes had commercial values, and the preservation effects were obvious. |
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