Objective To determine the extracts with better preservation by comparing the rotting-pod rate,respiration rate,weight loss rate,glucose content and other major flavor quality of red globe during storage,treated with garlic,star anise and cinnamon extracts.Methods Red globe treated with 0.1％,0.5％ and 1.0％ concentration of garlic,star anise and cinnamon extracts preservation liquid,stored at 2 ℃ with 50％,70％,90％ humidity.According to the change of rotting-pod rate,suitable storage condition and preservation liquid concentration was ascertained.Under the optimized conditions,the changes of storage quality were observed.Results Comparing the control group and treatment group,the rotting-pod rate was lower while stored with 90％ humidity and 1.0％ concentration of 3 kinds of extracts preservation liquid could reduce the rotting-pod rate of red globe effectively after treated with 3 kinds of different concentrations of garlic (A-0.1％,A-0.5％,A-1.0％),star anise (H-0.1％,H-0.5％,H-1.0％) and cinnamon (N-0.1％,N-0.5％,N-1.0％) extracts preservation liquid.1.0％ concentration of garlic extracts preservation liquid showed the better ability to inhibit the growth of pathogenic bacteria on red globe' surface.Meanwhile,the grapes in A-1.0％ had low respiration rate and maintained good flavor quality.Until stored at 63 d,the qualities remained on the optimal level and the glucose content,and titratable acid level,weightlessness rate and firmness were 10.17 g/100 g and 1.34 g/100 g,0.26％,and 1009 g,respectively.Conclusion Garlic extracts preservation liquid can extend the storage time effectively,and the effect of preservation on red grape is better than star anise and cinnamon extracts.
red globerotting-pod raterespiration rateflavor qualitystorage
吕明珠、于爽、朱恩俊
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南京财经大学食品科学与工程学院,江苏省现代粮食流通与安全协同创新中心,南京210023
红提葡萄 烂果率 呼吸强度 风味品质 贮藏保鲜
江苏高校优势学科建设工程项目Supported by the Priority Academic Program Development of Jiangsu Higher Education Institutions
NETL
NSTL
万方数据
维普
