红提葡萄SO2伤害阈值研究-食品工程专业论文.docxVIP

ABSTRACTTaken ABSTRACT Taken red globe table grapes as the material，we studied on the threshold of S02 fumigation in different environments and the best concentration and way to keep the鲫e 矗esh．Ⅵnme，we also identified the pathogenic bacteria easy to make the grape bad· CoⅡlbined witll S02 intermittent fumigation，we found the best temperature for grapeS Storage．All that made US know more about both low S02 damage and residual，which provide theoretical basis for the preservation of red globe table grapes· f1)It was verified further that mature grapes shoud be used to store and preserve other than iInmanlre or secondary ones by studying on the freezing point，soluble solid content (ssc)and firmness of different kinds of grapes· (21 The S02 damage threshold were different under different environment s，such as temperat眦e，concentration and time．Excessive S02 increased relative conductivity and malondialdehvde content，destroyed the integrity of the cell membrane，decreased c11lorophyU in stem and anthocyanin in skin strengthened the activity of p01)，pIhenol oxidase， stem n胍ed brown and white spot appeared on the skin surface． (3、)By studied the dynamic of S02 absorption of Red grape，it was deduced that 802 mainlv through stem brush into the fruit and fruit，fruit stalk and fruit brush were especially Ⅶlnerable to the S02 bleaching damage．In addition，effects were diversity of different packings and it was better in weightlessness rate，skin bl?eaching index and sound rate when the packing Was 10 kg． f41 It Was determined that the best concentration of S02 fumigation and fumigation metllods for I沁d聊e was that the first time fumigation 500 p们j×1．0 h，every 1 5 days， 300 uI／L×0．5 h fumigation processing by detecting the content of soluble solid content (ssc)，titratable acid，vitamin C and S02 residue· (5)The pathogens were identified after postharvest and Rhizopus nigricans， Aspe玛illus niger,Botrytis Cinerea and Penicillum sp P were respectively determined·Also, e饪．ect was bett