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投稿时间：2020-11-12
投稿时间：2020-11-12
中文摘要: 采用不同浓度的茶多酚对新鲜的玫瑰香葡萄进行喷涂处理，（20+1）℃放置，每隔2 d测定其硬度、腐烂率、失重率、可滴定酸含量、维生素C（VC）含量、可溶性固形物含量等品质指标，研究其对玫瑰香葡萄货架品质的影响。结果表明：一定浓度的茶多酚溶液处理可以降低果实腐烂率、失重率，延缓可溶性固形物含量、硬度值、可滴定酸以及维生素C含量的降低，浓度为1.5%和2.0%茶多酚溶液处理组可较好地保持葡萄果实的品质。
Abstract:Newly picked Muscat grapes were sprayed with different concentrations of tea polyphenols and stored at room temperature （20+1）℃.The hardness，decay rate，weight loss rate，titratable acid content，vitamin C（VC）content and soluble solids content were measured every two days，the effect of tea polyphenol on the Muscat grape in the shelf life was studied.The results showed that the fruit decay rate and weight loss rate decreased after being with a certain concentration of tea polyphenol solution，the hardness，the content of soluble solids，titratable acid and VCincreased，and the 1.5%and 2.0%tea polyphenol treatment had a better effect on maintaining fruit quality.
文章编号：202123016 中图分类号： 文献标志码：
基金项目:山西农业大学科技创新基金（2018YJ01）；山西省青年自然科学基金（201901D211379）
| Author Name | Affiliation |
| SHI Fei，LI Yang-yang，WANG Jun | College of Food Science and Engineering，Shanxi Agricultural University，Jinzhong 030801，Shanxi，China |
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