期刊论文

中文

食品研究与开发

1005-6521

2018

39

10

180-185

10.3969/j.issn.1005-6521.2018.10.033

2015BAD16B00:国家科技支撑计划 2015BAD16B01:国家科技支撑计划 31071738:国家自然科学基金 31000827:国家自然科学基金 15A082:湖南省教育厅重点项目

本校为第一机构

以巨峰葡萄为试验材料,研究丁香酚改性产物保鲜剂对葡萄采后保鲜的影响.结果表明:浸泡时间3min、贮藏温度15℃、保鲜剂浓度为5 %、乳化剂浓度为0.1 %组合处理葡萄贮存25 d,此处理后失重率为6.08 %,相较于CK1(空白保鲜剂处理)、CK2(丁香酚保鲜剂处理)组和CK3(NW20保鲜剂处理)分别降低10.16 %、6.51 %和4.79 %,均具有显著性(P

Taking Jufeng grape as test material, the effect of preservative of eugenol modified product on postharvest preservation of grape was studied.The results showed that compared with CK1(blank preservative treatment),CK2(eugenol preservative treatment)and CK3(NW20 preservative treatment),soaking time was 3 min with the preservative concentration was 5 %,the emulsifier concentration was 0.1 %,and the weight loss rate was 6.08 %,significantly reduced water loss in grape by 10.16 %,6.51 % and 4.79 %,The rotten rate was 6.14 %,and significantly decrea...