CAJ | 학술논문

目的：研究温度和湿度对红提葡萄贮藏品质的关系,确定最适宜的贮藏条件,以保证红提葡萄的采后品质。方法考察3种(20、10以及2℃)温度和3种湿度(50%、70%、90%)贮藏环境中红提的保鲜效果,其中20℃温度下贮藏10 d,10℃和2℃温度下贮藏35 d,同时对2℃下3种湿度环境条件下的红提葡萄的风味品质(葡萄糖、果糖、可滴定酸含量)、质构品质(水分含量、硬度)和货架品质(烂果率、失重率)进行测定及对比。结果3种温度及湿度条件下,2℃贮藏环境中的腐烂率普遍较低,保鲜效果最好。通过比较贮藏期间品质的指标变化发现,2℃下湿度为90%时,红提葡萄贮藏28 d后的葡萄糖含量为8.92%,果糖含量为9.01%,可滴定酸含量为1.07%,水分含量为82%,硬度为1007 g,失重率为0.38%,烂果率为6.67%,各含量普遍高于50%和70%湿度环境中的红提葡萄,品质保存最好。结论2℃温度及90%湿度的低温高湿环境最适宜采后浆果的贮藏,在相同贮藏期内红提葡萄的腐烂率最低,同时其风味品质、质构品质和货架品质能得到较好的保持,保鲜效果显著。
목적：연구온도화습도대홍제포도저장품질적관계,학정최괄의적저장조건,이보증홍제포도적채후품질。방법고찰3충(20、10이급2℃)온도화3충습도(50%、70%、90%)저장배경중홍제적보선효과,기중20℃온도하저장10 d,10℃화2℃온도하저장35 d,동시대2℃하3충습도배경조건하적홍제포도적풍미품질(포도당、과당、가적정산함량)、질구품질(수분함량、경도)화화가품질(란과솔、실중솔)진행측정급대비。결과3충온도급습도조건하,2℃저장배경중적부란솔보편교저,보선효과최호。통과비교저장기간품질적지표변화발현,2℃하습도위90%시,홍제포도저장28 d후적포도당함량위8.92%,과당함량위9.01%,가적정산함량위1.07%,수분함량위82%,경도위1007 g,실중솔위0.38%,란과솔위6.67%,각함량보편고우50%화70%습도배경중적홍제포도,품질보존최호。결론2℃온도급90%습도적저온고습배경최괄의채후장과적저장,재상동저장기내홍제포도적부란솔최저,동시기풍미품질、질구품질화화가품질능득도교호적보지,보선효과현저。
Objective To study the effect of different temperature and humidity at 20 ℃, 10 ℃ and 2℃with 50%, 70% and 90% humidity storage environment on the preservation of red grapes, respectively, in order to determine the most appropriate storage conditions. Methods Red grapes stored for 10 d at 20℃while stored at 10 ℃ and 2 ℃ for 28 d. Meanwhile, flavor value (such as glucose level, fructose level and titratable acid content), fruit texture (such as moisture content and firmness) and shelf-life quality (such as rotting-pod rate and weightlessness rate) of red grapes were analyzed which stored in different humidity at 2℃. Results The low temperature was better for the storage, and the rotting-pod rate of table grapes was the lowest at 2℃among all stored samples. And the best-preserved condition was 90%humidity with 2℃, and the content of glucose level, fructose level, titratable acid, moisture content, firmness, rotting-pod rate and weightlessness rate were 8.92%, 9.01%, 1.07%, 82%, 1007 g, 0.38% and 6.67%, respectively. Conclusion Low temperature and high humidity are suitable to store postharvest red grapes, which can keep lower rotting-pod rate and better quality. And it can also extend the shelf-life and maintain the nutritive value in a way.