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试验研究了1 000、3 000、5 000μL/L SO2熏蒸0.5 h处理对货架期(20±0.5)℃里扎马特葡萄品质的影响。结果表明:与对照相比,3个SO2熏蒸处理均可降低里扎马特葡萄腐烂率,抑制果粒和穗轴失水,减少落粒,以3 000μL/L SO2熏蒸处理效果最为显著;3 000μL/L SO2熏蒸处理可有效延缓货架期葡萄可滴定酸、可溶性固形物、维生素C含量的下降,货架期第15天,其葡萄漂白指数0.52,果肉SO2残留量8.63 mg/kg,低于FDA限量标准(10 mg/kg),综合品质好;5 000μL/L SO2熏蒸处理容易造成SO2伤害,货架期第15天漂白指数15.11,果肉SO2残留量过高。
The effects of 1 000,3 000 and 5 000 μL / L SO2 fumigation for 0.5 h on the quality of Zizand grape during shelf life (20 ± 0.5) ℃ were studied. The results showed that compared with the control, all three SO2 fumigation treatments could reduce the rate of rotting, inhibit the dehydration of fruit and cob, and reduce the number of droplet. The effect of fumigation with 3 000 μL / L SO2 was the most significant. 3 The fumigation treatment with 000μL / L SO2 could effectively delay the drop of titratable acidity, soluble solids and vitamin C content during the shelf life. On the 15th day of shelf life, the grape bleaching index was 0.52 and the residual SO2 in pulp was 8.63 mg / kg, (10 mg / kg), good comprehensive quality; SO2 injury easily caused by 5 000 μL / L SO2 fumigation treatment, bleaching index 15.11 on the 15th shelf life and too high residue of SO2 in pulp.