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100多年来,国内外葡萄商业化防霉保鲜均为SO2及其制剂,但是,不适用于有机食品保鲜。试验以新疆有机红提葡萄为试材,研究0℃和2%O2+1%、5%、20%、50%CO2处理的防霉保鲜效果,0℃空气处理为对照,定期检测呼吸强度、多酚氧化酶、丙二醛、相对电导率和褐变指数等指标。研究结果表明:贮藏70d,1%、5%、20%、50%CO2处理的保鲜效果均优于对照,但是,50%CO2处理伤害严重,其中,0℃、2%O2+20%CO2处理最佳,呼吸强度为638.24mgCO2/(kg·h)、多酚氧化酶活力为3.81U,褐变指数为0.24。其好果率为97.2%,对照仅52.1%,可以用于有机葡萄的防霉保鲜。
For more than 100 years, both domestic and foreign commercial grape mildew preservation are SO2 and its preparation, however, it is not suitable for organic food preservation. In this experiment, the organic red grape in Xinjiang was used as experimental material to study the preservation effect of mildew at 0 ℃ and 2% O2 + 1%, 5%, 20% and 50% CO2, 0 ℃ air treatment as control, Polyphenol oxidase, malondialdehyde, relative conductivity and browning index and other indicators. The results showed that the preservation effect of 70%, 1%, 5%, 20% and 50% CO2 storage was better than that of the control, however, 50% CO2 treatment harmed seriously. Among them, 0 ℃, 2% O2 + 20% The best respiration intensity was 638.24mgCO2 / (kg · h), polyphenol oxidase activity was 3.81U, browning index was 0.24. The good fruit rate was 97.2%, control was only 52.1%, can be used for organic mildew fresh mold preservation.