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55 2016

Journal of Food and Nutrition Research
Súhrny čísla 2 / 2016

Chen, X. – Mu, W. – Siekel, P. – Zhang, X. – Zhu, Z.
The effects of constant concentrations of sulfur dioxide on the quality evolution of postharvest table grapes
Journal of Food and Nutrition Research, 55, 2016, č. 2, s. 114-120

Xiaoshuan Zhang, College of Information and Electrical Engineering, China Agricultural University, Qinghuadong Road 17, 100083 Beijing, China; Beijing Laboratory of Food Quality and Safety, China Agricultural University, Qinghuadong Road 17, 100083 Beijing, China.
Tel/Fax: 0086-10-62736717, e-mail: zhxshuan@cau.edu.cn

Received 16 September 2015; 1st revised 11 January 2016; 2nd revised 2 February 2016; accepted 18 February 2016; published online 19 March 2016.

Súhrn: In this work, 10 treatments of Kyoho grapes were preserved to analyse the effects of constant concentrations of sulfur dioxide (SO2) and temperature on the quality evolution of table grapes to provide references for the preservation technology improvement and the shelf life prediction. With the increase in SO2 concentration and the decrease in temperature, the peak time of soluble solids content was delayed or the rising stage disappeared. The addition of SO2 elevated the apparent activation energy of brown stain, which made the rate of the increase in brown stain more sensitive to temperature. The addition of SO2 showed an effect of inhibition and delay, together with low temperature, on the accumulation of saccharides in table grapes in the early storage. The change in pH value in an environmental range, which is a common situation in actual cold-chain logistics, showed a trend of monotone decrease and could be described by using a unified model. The evolution of pH value and brown stain could be used as reference indices for the shelf life prediction of table grapes in corresponding surroundings.

Kľúčové slová: grape; quality; sulfur dioxide

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