| 采前纳他霉素处理对玫瑰香葡萄货架期品质及生理的影响 |
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| 引用本文： | 隋莎莎,张平,李志文,农绍庄.采前纳他霉素处理对玫瑰香葡萄货架期品质及生理的影响[J].食品科技,2012(9):43-47,53. |
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| 作者姓名： | 隋莎莎 张平 李志文 农绍庄 |
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| 作者单位： | 大连工业大学食品学院;国家农产品保鲜工程技术研究中心(天津),天津市农产品采后生理与贮藏保鲜重点实验室 |
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| 基金项目： | 国家葡萄产业技术体系建设项目(nycytx-30-ch-02);天津市青年基金项目(12JCQNJC10000) |
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| 摘 要： | 以玫瑰香葡萄为试材,采用不同浓度的纳他霉素进行采前浸果处理,研究常温(25℃)货架期内葡萄的贮藏品质及生理的变化。结果表明,质量浓度为0.5g/L的纳他霉素可以抑制采后葡萄果粒和果梗的霉烂,显著降低失重率,提高好果率,保持葡萄果实硬度,维持其低水平的呼吸强度,延长葡萄贮藏寿命,提高葡萄贮藏品质和安全性。
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| 关 键 词： | 纳他霉素 葡萄 贮藏品质 生理 好果率 |
Effect of natamycin treatment on quality and physiology of muscat grape before harvest during normal temperature storage |
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| SUI Sha-sha,ZHANG Ping,LI Zhi-wen,NONG Shao-zhuang.Effect of natamycin treatment on quality and physiology of muscat grape before harvest during normal temperature storage[J].Food Science and Technology,2012(9):43-47,53. |
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| Authors: | SUI Sha-sha ZHANG Ping LI Zhi-wen NONG Shao-zhuang |
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| Affiliation: | 1(1.Food College,Dalian Polytechnic University,Dalian 116000;2.National Engineering and Technology Research Center for Preservation of Agricultural Products(Tianjin),Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products,Tianjin 300384) |
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| Abstract: | In this research,muscat grape was used as the study material,which were treated with the different concentration of natamycin before the harvest of muscat grape,in order to study the storage quality and physiology of muscat grape fruit at the the normal temperature(25 ℃).The results showed that the postharvest decay of grape fruit and infarction was inhabited with the treatment of 0.5 g/L natamycin,the weightlessness rate were significantly reduced and good fruit rat was obviously increased,and the decrease of fruit firmness was postponed.MeanwhiIe,low respiratory intensity was maintained by the same treatment,and the storage life was prolonged.At the same time,the quality and safety of grape fruit were improved by the treatment during storage. |
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| Keywords: | natamycin grape storage quality physiology good fruit rate |
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