不同成熟度水晶葡萄贮藏品质研究

doi:10.15933/j.cnki.1004-3268.2019.09.017

河南农业科学 ›› 2019, Vol. 48 ›› Issue (9): 117-124.DOI: 10.15933/j.cnki.1004-3268.2019.09.017

所属专题：葡萄提质增效专题

不同成熟度水晶葡萄贮藏品质研究

吉宁¹，王瑞¹，韩泽峰²，杨湘黔¹，曹森¹，马立志¹

（1.贵阳学院食品与制药工程学院/贵州省果品加工技术研究中心，贵州贵阳 550005；2.凯里市大风洞乡兴金种植专业合作社，贵州凯里 556000）

收稿日期:2019-05-20 出版日期:2019-09-15 发布日期:2019-09-15
作者简介:吉宁（1984-），男，贵州贵阳人，副教授，硕士，主要从事农产品贮藏与加工研究。E-mail：jining552100@163.com
基金资助:
贵州省教育厅青年科技人才成长项目(黔教合KY字［2016］246)；凯里市科技计划项目(凯教科合［2015］-4-2号)；贵州省教育厅大学生创新创业训练计划一般项目(201610976038)；贵阳市科技局-贵阳学院专项资金项目［GYU-KYZ(2019—2020)PT07-03］

Study on the Storage Quality of Crystal Grapes with Different Maturity

JI Ning¹，WANG Ｒui¹，HAN Zefeng²，YANG Xiangqian¹，CAO Sen¹，MA Lizhi¹

( 1.School of Food and Pharmaceutical Engineering，Guiyang College/Guizhou Engineering Ｒesearch Center for Fruit Processing，Guiyang 550005，China; 2.Kaili City Dafengdong Township Xingjin Planting Professional Cooperative，Kaili 556000，China)

Received:2019-05-20 Published:2019-09-15 Online:2019-09-15

摘要/Abstract

摘要： 为探索不同采收成熟度水晶葡萄贮藏后的商品价值，以3个不同时期采摘的水晶葡萄为试验对象，采用PE20保鲜袋为包装材料，在温度（1.0±0.3）℃、相对湿度(90±5)%条件下贮藏。结果表明，贮藏到60 d时，七成熟果实腐烂率（14.42%）、脱粒率（20.26%）、褐变率（25.16%）、可溶性固形物含量（12.07%）均低于八、九成熟果实，而硬度（270.19 g）高于八、九成熟果实，含水率在整个贮藏期各成熟度之间无差异；八成熟果实腐烂率（20.89%）、脱粒率（25.06%）、褐变率（33.88%）均比九成熟果实低，维生素C含量（0.080 mg/g）高于九成熟果实。综上，七成熟果实耐贮性虽优于八、九成熟果实，但七成熟果实可溶性固形物含量较低，导致口感不佳，九成熟果实维生素C含量低于八成熟果实，且腐烂、褐变、脱粒严重，商品价值较八成熟果实低。综上，水晶葡萄在八成熟时采收，更有利于提高贮藏后的商品性。

关键词: 水晶葡萄, 成熟度, 贮藏, 品质, 商品性

Abstract: In order to explore the commercial value of crystal grapes with different harvest maturity after storage，the crystal grapes picked in three different periods were taken as experimental objects，and PE20 fresh-keeping bags were used as packaging materials stored at (1.0 ±0.3)℃ and relative humidity of (90±5) %.The results showed that stored for 60 days，the 70% maturity fruit’s rot rate(14.42%) ，threshing rate(20.26%) ，browning rate(25.16%) ，soluble solid content(12.07%) were lower than the 80% and 90% maturity． The hardness(270.19 g) was higher than the 80% and 90% maturity，and the water con tent did not differ among the maturity during the whole storage period． The 80% maturity fruit’s rot rate (20.89%) ，threshing rate( 25.06%) ，browning rate( 33.88%) were lower than those of the 90% matu rity，and vitamin C content(0.080 mg/g) was higher than 90% maturity.In summary，the 70% maturity fruit’s storability was better than the 80% and 90% maturity，but its soluble solid content was lower，re sulting in poor taste，and the 90% maturity fruit’s vitamin C content was lower than the 80% maturity.In addition，the 90% maturity fruit’s rot，browning and threshing were serious，and the commodity value was lower than that of the 80% maturity.Therefore，the comprehensive comparison showed that the crystal grape should be harvested at the 80% maturity，which would be more conducive to the commodity value after storage．

Key words: Crystal grape, Maturity, Storage, Quality, Marketability

中图分类号:

S663.1

吉宁, 王瑞, 韩泽峰, 杨湘黔, 曹森, 马立志. 不同成熟度水晶葡萄贮藏品质研究[J]. 河南农业科学, 2019, 48(9): 117-124.

JI Ning, WANG Ｒui, HAN Zefeng, YANG Xiangqian, CAO Sen, MA Lizhi. Study on the Storage Quality of Crystal Grapes with Different Maturity[J]. Journal of Henan Agricultural Sciences, 2019, 48(9): 117-124.

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不同成熟度水晶葡萄贮藏品质研究

Study on the Storage Quality of Crystal Grapes with Different Maturity

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