Study on Comparison of Different Preservatives in the ‘Zaoheibao’ Grape Storage(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:

2013年02期

Page:

116-119

Research Field:

Publishing date:

Info

Title:

Study on Comparison of Different Preservatives in the ‘Zaoheibao’ Grape Storage

Author(s):

GAO Pi-sheng¹; ZHANG Ping²; ZHU Zhi-qiang²

1.Institute of Food Engineering and Biotechnology，Tianjin University of Science and Technology，Tianjin 300457；

2.National Engineering and Technology Research Center for Preservation of Agricultural Products，Minitry of Tianjin Key Laboratory of Physiology and Storage of Agricultural Products，Tianjin 300384

Keywords:

‘Zaoheibao’ grape; different preservatives; fresh-keeping

PACS:

S 663.109+3

DOI:

-

Abstract:

Taking ‘Zaoheibao’ grape as material,the effect of 8 preservatives on the fruit quality index,respiration intensity,soluble solids,VC content,titratable acid content,malondialdehyde content of ‘Zaoheibao’ grape stored at 0℃ were studied.The results showed the 5CT2+2CT5 was obviously superior to other preservatives，screening for the most suitable preservative of the ‘Zaoheibao’ grape.In this combination，recommended to store 60 days or less.

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