贾晓昱,杨维巧,潘艳芳,李喜宏,赵志永,杜美军,李悅明.红提葡萄SO2脉冲式防腐保鲜技术[J].包装工程,2019,40(9):22-27.
JIA Xiao-yu,YANG Wei-qiao,PAN Yan-fang,LI Xi-hong,ZHAO Zhi-yong,DU Mei-jun,LI Yue-ming.SO2 Pulsed Antisepsis and Fresh-keeping Technology of Red Grape[J].Packaging Engineering,2019,40(9):22-27. |
| 红提葡萄SO2脉冲式防腐保鲜技术 |
| SO2 Pulsed Antisepsis and Fresh-keeping Technology of Red Grape |
| 投稿时间：2019-03-18 修订日期：2019-05-10 |
| DOI：10.19554/j.cnki.1001-3563.2019.09.004 |
| 中文关键词: 红提葡萄 脉冲式防腐 保鲜 SO2残留 |
| 英文关键词: red grape pulsed antisepsis preservation SO2 residue |
| 基金项目:“十三五”国家重点研发计划（2018YFD0401305-5）；天津市科技计划（18ZXRHNC00070，17PTWYHZ00030）；天津市食品冷链物流工程技术中心建设项目（20171204） |
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| 中文摘要: |
| 目的 针对红提葡萄保鲜时存在的药害、失水、落粒和腐烂等问题，研究SO2脉冲式熏蒸防腐的最佳浓度、时间参数。 方法 以新疆红提葡萄为实验材料，采用脉冲式防腐设备精准定量控制，研究不同脉冲防腐方式对红提葡萄贮藏期可滴定酸、电导率、质量损失率、多酚氧化酶活性等理化指标的影响。结果 首先用SO2（体积分数1%）循环熏蒸30 min，之后每间隔15 d采用SO2（体积分数0.2%）循环熏蒸30 min，可有效抑制有机酸的消耗，保持细胞膜的完整性，抑制代谢，防止腐烂和落粒，保鲜期延长至180 d，漂白指数仅为0.3，果粒SO2残留量仅为3.1 mg/kg。结论 脉冲式防腐显著延长了红提葡萄的贮藏期，保证了较佳的贮藏品质，解决了传统保鲜纸SO2释放不均衡、果粒漂白和残留量偏高等产业难题。 |
| 英文摘要: |
| The paper aims to study the optimal concentration and time parameters of SO2 pulse fumigation anticorrosion to solve the problems of preservative phytotoxicity, water loss, granulation and decay of red grape. With Xinjiang Red Grape as test material, pulsed anti-corrosion equipment was applied to accurately and quantitatively control the experimental process. The effects of different pulse preservative methods on physicochemical indexes such as titratable acid, conductivity, mass loss rate and polyphenol oxidase activity during red grape storage were studied. The best way for anti-corrosion of red grape was to fumigate for 30 min for the first time with SO2 at concentration of 1%, and then fumigate for 30 min at 0.2% every 15 days. This fumigation method could effectively inhibit the consumption of organic acids during storage of red grapes, maintain cell membrane integrity, and inhibit metabolism, rot and fall. The shelf life was extended to 180 days. The bleaching index was only 0.3. And the SO2 residue of fruit was only 3.1 mg/kg. Pulse anti-corrosion significantly improved the storage period and storage quality of red grape. This anti-corrosion method solves the industrial problems of unbalanced SO2 release, high fruit bleaching rate and high SO2 residue of traditional preservative paper. |
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