高氧对巨峰葡萄冷藏和货架期品质的影响
Effects of high O2 atmosphere on quality and shelf life of ‘Kyoho’ table grapes during cold storage
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摘要: 本文研究了高氧气调冷藏对巨峰葡萄品质、质构、贮藏性和货架寿命的影响。结果表明，与空气冷藏相比，高氧气调抑制了葡萄可溶性固形物、可滴定酸、维生素C含量和果柄耐拉力的降低，改善了葡萄的硬度、弹性、凝聚性、咀嚼性、风味和外观，减少了水分损失、腐烂、落果率和果梗褐变。与40%O2+30%CO2气调相比，除弹性、凝聚性、水分损失、落果和外观无显著差异外，80%O2处理葡萄的保鲜效果更好。Abstract: To investigate the effects of high O2 atmospheres on the changes in quality, texture, storability and shelf life of ‘Kyoho’ grapes, grapes were stored in high oxygen atmos-pheres at 0℃ followed by istoring n air at 20℃ for 5 days. Compared with air storage, storage in 80% O2 or 40% O2+30% CO2 atmosphere delayed the decreases in soluble solids, titratable acidity, ascorbic acid and fruit detachment force, significantly reduced weight loss, fruit decay and berry drop of table grapes. In addition, grapes kept in high O2 atmosphere maintained higher berry firmness, better texture and sensory scores than those stored in air. Treatment in 80% O2 atmosphere had a better effect on storage of grapes than those treated with 40% O2+30% CO2 atmosphere, but did not significantly affect springiness, cohesiveness, weight loss, berry drop and sensory appearance.
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