文献类型： 外文期刊

作者： Li Lixiu ¹ ; Zhu Zhiqiang ¹ ; Zhang Ping ¹ ; Zhang Kunming ¹ ; Li Zhiwen ¹ ;

作者机构： 1.Natl Engn & Technol Res Ctr Preservat Agr Prod, Tianjin Key Lab Posthavest Physiol & Storage Agr, Tianjin 300384, Peoples R China

关键词： Grape;High CO2 package;Storage quality of berry

期刊名称：PROCEEDINGS OF THE SEVENTH INTERNATIONAL SYMPOSIUM ON VITICULTURE AND ENOLOGY (2011)

ISSN：

年卷期： 2011 年

页码：

收录情况： SCI

摘要： The effects on sensory quality and changes in texture and nutritional component of Kyoho grape of high CO2 package(10% and 15%) during storage of controlled freezing point were studied. The results showed that high CO2 package suppressed the increases of the ratio of loss, berry drop and rot, the decreases of sensory quality, flavor quality, contents of nutritional component, total soluble solids, titratable acidity and ascorbic acid of grape berry, and effect of green-maintaining of stem was in evidence. During storage of controlled freezing point, the good fruit rate was more than 96.4%, the ratio of berry drop was less than 0.53%, the ratio of rot was 0, the decline rate of hardness of CK, 10% and 15% were 26.9%, 17.0% and 21.6%, the decline rate of contents of TSS were 9.7%, 7.9% and 7.0%, the decline rate of contents of TA were 22.6%, 12.8% and 7.2%, the decline rate of contents of Vc were 20.8%, 17.2% and 10.6% after 50d. In a ward, the effect of comprehensive evaluation of all treatments were 10%>15%>CK, and the results provided basic of the research on on-sulfur dioxide preservative technology during short-term storage of berry.