葡萄冰点测定及冰温贮藏实验的研究

为了研究葡萄冰温贮藏技术的适宜性和明确最佳冰温贮藏温度，测定分析了果实、果浆和果梗的冰点，研究了不同贮藏温度对腐烂率及品质的影响。结果表明：果梗的冰点最高，是贮藏温度的限制性因素；果实和果浆冰点与TSS呈现高度负相关，果浆冰点较果实冰点高约0.7℃，可通过速测TSS来估算果实果浆冰点，但果梗榨汁难度大而无法速测；贮藏温度越低，腐烂率越低，1-0℃、0- -1℃、-1--2℃、-2--3℃，90 d腐烂率分别为9.5％、4.9％、3.3％、2.2％，但冻害风险性却越大，-1--2℃轻微冻害，-2--3℃严重冻害。葡萄贮藏温度的确定需首要防止果梗冻害，贮藏温度以0--1℃为最佳，而如贮藏对果梗品质...

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Published inZhìlěng xuébào Vol. 35; no. 5; pp. 55 - 60
Main Author 尚海涛 凌建刚 朱麟 康孟利 俞静芬 林旭东
Format Journal Article
LanguageChinese
Published 宁波市农科院农产品加工研究所 宁波 315040 2014
Journal of Refrigeration Magazines Agency Co., Ltd
Subjects
冰温贮藏
冰点
果梗
葡萄
贮藏温度
食品包装与储藏
freezing point
冰点
葡萄
果梗
ice temperature storage
fruit stem
食品包装与储藏
冰温贮藏
grape
storage temperature
贮藏温度
package and preservation of food
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Summary:为了研究葡萄冰温贮藏技术的适宜性和明确最佳冰温贮藏温度，测定分析了果实、果浆和果梗的冰点，研究了不同贮藏温度对腐烂率及品质的影响。结果表明：果梗的冰点最高，是贮藏温度的限制性因素；果实和果浆冰点与TSS呈现高度负相关，果浆冰点较果实冰点高约0.7℃，可通过速测TSS来估算果实果浆冰点，但果梗榨汁难度大而无法速测；贮藏温度越低，腐烂率越低，1-0℃、0- -1℃、-1--2℃、-2--3℃，90 d腐烂率分别为9.5％、4.9％、3.3％、2.2％，但冻害风险性却越大，-1--2℃轻微冻害，-2--3℃严重冻害。葡萄贮藏温度的确定需首要防止果梗冻害，贮藏温度以0--1℃为最佳，而如贮藏对果梗品质无要求，以-2- -3℃为最佳。
Bibliography:package and preservation of food;ice temperature storage;freezing point;grape;fruit stem;storage temperature
Shang Haitao, Ling Jiangang, Zhu Lin, Kang Mengli, Yu Jingfen, Lin Xudong （Institute of Agricultural Products Processing, Ningbo Academy of Agricultural Sciences, Ningbo, 315040, China）
11-2182/TB
To study on the suitability of ice temperature storage in grape and define the optimal storage temperature, the freezing points of fruit grain, fruit pulp and fruit stem were measured and the changes of the decay rate and storage quality of grape stored at different storage temperatures were investigated. The results showed that the stem freezing point was the highest, which was the decisive factor to limit stor-age temperature;both grain and pulp freezing points were highly negatively correlated with TSS, and the pulp freezing point was higher than that of grain about 0. 7 ℃, their freezing points could be estimated quickly by measuring TSS, except stem, which was difficulty to squeeze juice;the lower the tempe
ISSN:0253-4339