微波处理真空包装对葡萄贮藏品质和生理变化的影响

摘要

The effects microwave treatment,vacuum packaging of grape on pulling force of fruit stalk, content of soluble solid,content of V_C,and PPO activities during storage were studied.The results indicated that the changes of pulling force of fruit stalk, content of soluble solid, content of V_C of grape with vacuum packaging based on microwave sterilization was fewer than other treatments and was the fewest, and the decrease of PPO activities was the largest, and the sense characters was the best. The treatment of vacuum packaging method based on microwave sterilization could decrease the antioxidant enzyme activities and the respiration rate, raise the activities of antioxidant enzymes and storage for longer time.%研究了微波、真空包装以及微波处理真空包装对葡萄贮藏过程中果实的耐压力、可溶性糖、VC、多酚氧化酶(PPO)活性的影响以及感官评定分析.研究结果表明:采用微波真空包装的葡萄果实耐压力、可溶性糖、VC的变化均小于其他处理方式且变化最小,多酚氧化酶(PPO)活性降低最大,感官评定最好.微波处理真空包装可以有效地降低多酚氧化酶(PPO)活性和果实的呼吸强度,提高了抗氧化酶的活性,有利于果实的贮藏保鲜.