摘要
以失富罗莎葡萄为实验材料,研究了用不同温度的热水处理对葡萄贮藏过程中部分品质和保护性酶活性的影响。结果表明:50℃和55℃处理3min与对照相比,明显抑制了果实腐烂和VC含量的下降,提高了好果率。并且能够提高过氧化物酶(POD)、过氧化氢酶(CAT)和超氧化物歧化酶(SOD)在贮藏期间的活性。60℃处理3min会对葡萄产生热伤害,不利于保鲜。
The grapes ＂Shifuluosha＂ was treated with different temperature.In order to explore the influence of heat treatment on quality and protective enzymes.The results indicated that 50℃ and 55℃ treatment for 3min rot of fruit was inhibited and the content of Vc decreased.It also raised POD activity,CAT activity,and SOD activity compared to CK.So heat treatment could increase the good fruit rate.The 60℃ treatment 3min will cause harm by over-heat, it was not propitious for keeping fresh.
出处
《食品工业科技》
CAS
CSCD
北大核心
2009年第8期300-302,共3页
Science and Technology of Food Industry
关键词
热处理
葡萄
品质
保护性酶
heat treatment
grapes
quality
protective enzymes
