Studies on preservation of two cultivars of grapes at controlled temperature

被引：15

作者：

Zhang, M ^{[1
]}

Huan, Y ^{[1
]}

Tao, Q ^{[1
]}

Wang, H ^{[1
]}

Li, CL ^{[1
]}

机构：

[1] Wuxi Univ Light Ind, Sch Food Sci & Technol, Wuxi 214036, Peoples R China

来源：

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY | 2001年 / 34卷 / 08期

关键词：

grapes; preservation; controlled temperature; high humidity;

D O I：

10.1006/fstl.2001.0753

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Biochemical changes of grapes during controlled temperature (CT, 0 degreesC) preservation were monitored in practice. The change of soluble solids content, reductive sugar content, total acid content, respiratory activity and pressure resistance during the storage test were studied. The causes of those changes and the relation among those changes were analysed. The results showed that the changes of grapes during 60 days of CT (0 degreesC) preservation were small, and there is not any distinctive difference in texture and flavour between tested grapes and fresh grapes. CT (0 degreesC) preservation can be seen as a preferable method. (C) 2001 Academic Press.

引用

页码：502 / 506

页数：5

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