| SO2 和1-MCP 保鲜剂对巨峰葡萄保鲜效果的影响 |
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| 引用本文： | 段绘叶,李东立,许文才,付亚波. SO2 和1-MCP 保鲜剂对巨峰葡萄保鲜效果的影响[J]. 包装工程, 2013, 34(23): 33-37,59 |
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| 作者姓名： | 段绘叶 李东立 许文才 付亚波 |
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| 作者单位： | 北京印刷学院印刷与包装材料重点实验室, 北京102600,北京印刷学院印刷与包装材料重点实验室, 北京102600,1. 北京印刷学院印刷与包装材料重点实验室, 北京102600; 2. 天津科技大学包装与印刷学院, 天津300222,1. 北京印刷学院印刷与包装材料重点实验室, 北京102600; 2. 天津科技大学包装与印刷学院, 天津300222 |
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| 摘 要： | 为了延长葡萄的保存期,文中研究了室温条件下((23 ±1) ℃),1-MCP 释放垫和SO2 杀菌袋对存储期内葡萄品质的影响。将裸放葡萄(对照组)和SO2 杀菌袋包装葡萄(K 组)作为比较组,含有1-MCP 释放垫的杀菌包装袋包装葡萄作为研究组(K+MCP 组),主要测定了葡萄的失重、褐变、硬度、可溶性固形物、顶空气体浓度和感官评价等参数。由于葡萄在存储期内出现失水和茎褐变,对照组和K 组的保质期分别为2 d 和4 d,而K+MCP 组能把葡萄保质期延长到8 d。结果表明,SO2 杀菌袋和1-MCP 释放垫的结合使用可以延长葡萄在室温下的贮存质量及保质期。
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| 关 键 词： | 巨峰葡萄 1-甲基环丙烯 SO2 杀菌剂 葡萄保质期 |
| 收稿时间： | 2013-06-04 |
| 修稿时间： | 2013-12-10 |
Preservation Effect of SO2 and 1-MCP Preservative on Kyoho Grapes |
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| DUAN Hui-ye,LI Dong-li,XU Wen-cai and FU Ya-bo. Preservation Effect of SO2 and 1-MCP Preservative on Kyoho Grapes[J]. Packaging Engineering, 2013, 34(23): 33-37,59 |
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| Authors: | DUAN Hui-ye LI Dong-li XU Wen-cai FU Ya-bo |
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| Affiliation: | Beijing Key Laboratory of Printing & Packaging Materials and Technology, Beijing Institute of Graphic Communication, Beijing 102600, China,Beijing Key Laboratory of Printing & Packaging Materials and Technology, Beijing Institute of Graphic Communication, Beijing 102600, China,1. Beijing Key Laboratory of Printing & Packaging Materials and Technology, Beijing Institute of Graphic Communication, Beijing 102600, China; 2. Institute of Packaging and Printing, Tianjin University of Science and Technology,Tianjin 300222, China and 1. Beijing Key Laboratory of Printing & Packaging Materials and Technology, Beijing Institute of Graphic Communication, Beijing 102600, China; 2. Institute of Packaging and Printing, Tianjin University of Science and Technology,Tianjin 300222, China |
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| Abstract: | Influence of 1-methylcyclopropene (1-MCP) generating pads and sulfur dioxide (SO2 ) germicidal bags on quality of Kyoho grapes in storage was studied. The unpacked grape (control group), SO2 germicidal bag-packed grapes (K group), and (K+MCP) group containing SO2 and 1-MCP were studied through determination of weight loss, stalk browning, firmness, total soluble solids, headspace gas concentrations, and sensory evaluation index. The experiment showed that the shelf-lives of the control group and the K group were 2 and 4 d, respectively, limited by severe dehydration and stem browning; in contrast, the germicidal bags containing 1-MCP pads were able to effectively extend the grapes'shelf-life to 8 days. It was concluded that the combined application of SO2 germicidal and 1-MCP treatments can extend shelf-life of grape at room temperature. |
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| Keywords: | Kyoho grape 1-methylcyclopropene sulfur dioxide fungicide grape shelf-life |
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