Grape postharvest storage period evaluation method based on characteristic aroma substance fingerprint spectrum

A fingerprint, characteristic aroma technology, applied in instruments, measuring devices, scientific instruments, etc., can solve the problems of sharp reduction of alcohol content, loss of aroma, and reduction of quality of fresh-keeping grapes, so as to shorten the selection process and simplify the selection process. , the effect of high practical application prospects

Active Publication Date: 2021-03-30
GUANGXI ZHUANG AUTONOMOUS REGION ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Studies have shown that Sunshine Rose grapes undergo low-temperature refrigeration and preservation, with serious aroma loss and a sharp drop in the content of the characteristic aroma substance linalool, which greatly reduces the quality of fresh-keeping grapes.

Method used

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  • Grape postharvest storage period evaluation method based on characteristic aroma substance fingerprint spectrum
  • Grape postharvest storage period evaluation method based on characteristic aroma substance fingerprint spectrum
  • Grape postharvest storage period evaluation method based on characteristic aroma substance fingerprint spectrum

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] A method for evaluating the post-harvest storage period of grapes based on the fingerprint of characteristic aroma substances, comprising the following steps,

[0045] S11. Selection of standard samples: select individual treatment groups or interactive treatment groups for samples, and choose different storage and preservation temperatures: 0°C, 4°C, 10°C, or different preservative treatment: no preservative, preservative, or different bacteria reduction Chemical treatment: Chlorine, DMDC, ethanol, natamycin. The number N of treatment groups is 1-3, and each treatment group contains ≥ 100 packaging units.

[0046] S12. Sampling: The selected samples are mixed and sampled. For each sample in step S11, 5 packaging units are regarded as 1 repetition, and 2-6 repetitions can be set; in each repeated test, a single packaging unit takes 3 ears of fruit , the upper, middle, and lower parts of the single ear grapes were sampled one fruit grain respectively, and the mixed samp...

Embodiment 2

[0059] A method for evaluating the post-harvest storage period of grapes based on the fingerprint of characteristic aroma substances, comprising the following steps,

[0060] S11. Sample selection: Select a single treatment group or an interactive treatment group for the sample, and choose different storage and preservation temperatures: 0°C, 4°C, 10°C, or different preservatives Treatment: no preservatives, preservatives, or different bacteria reduction Treatment: Chlorine, DMDC, ethanol, natamycin. The number N of treatment groups is 1-3, and each treatment group contains ≥ 100 packaging units.

[0061] S12. Sampling: The selected samples are mixed and sampled. For each sample in step S11, 5 packaging units are regarded as 1 repetition, and 2-6 repetitions can be set; in each repeated test, a single packaging unit takes 3 ears of fruit , the upper, middle, and lower parts of the single ear grapes were sampled one fruit grain respectively, and the mixed sample was a repeated...

Embodiment 3

[0074] A method for evaluating the post-harvest storage period of grapes based on the fingerprints of characteristic aroma substances, the grape variety is Sunshine Rose grape variety, comprising the following steps,

[0075] Sunshine rose grapes are stored and kept fresh at ice temperature. The fresh-keeping environment can be selected from standard fruit and vegetable refrigerators or small constant-temperature refrigerators; small-sized fresh-keeping bags are adopted to be sealed. The fresh-keeping bags can be selected from ordinary low-density polyethylene fresh-keeping bags and fresh-keeping bags with air-conditioning functions , Moisture-permeable fresh-keeping bags with ethylene inhibitory effect, etc., the packaging unit is 2.5kg; pre-cooling method: after picking after harvest, put them into fresh-keeping bags, open them for pre-cooling for 24-36 hours, and seal them with or without putting fresh-keeping agents .

[0076] S11. Sample selection: select treatment groups...

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Abstract

The invention provides a grape postharvest storage period evaluation method based on a characteristic aroma substance fingerprint spectrum. The grape postharvest storage period evaluation method comprises the following steps: S1, treating a standard sample; S2, treating a to-be-detected sample; S3, performing gas phase ion mobility spectrometry analysis; S4, performing data processing and analysis; S5, performing selection and evaluation method construction; S6, judging the to-be-detected sample. According to the method, the deterioration degree of the fruit quality of the sunshine rose grapesin the storage period is rapidly evaluated and judged based on the fingerprint spectrum of the characteristic aroma substances, the sunshine rose grapes with unknown postharvest fresh-keeping / shelf life can be identified, and meanwhile, the quality change and the optimal storage period of the stored grapes can be predicted and early warned; and the method has important application value in the aspects of technical theory and actual popularization.

Description

technical field [0001] The invention relates to the technical field of grape preservation, in particular to a postharvest storage period evaluation method for grapes based on fingerprints of characteristic aroma substances. Background technique [0002] With the continuous expansion of market demand for high-quality grapes and the rapid development of grape preservation technology, rapid and non-destructive testing for grape fruit quality and storage period has become an important research direction in the field of fruit and vegetable preservation. Grapes are berries, which are prone to quality cracking such as grain falling, mechanical damage, and mildew during storage and transportation. Due to factors such as the production period and the sales market, modern fruit and vegetable storage and preservation techniques are often used to carry out mid- and long-term fresh-keeping treatments on grapes, so as to achieve the purpose of value-added sales in different seasons and im...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N30/02G01N30/06G01N30/72G01N30/86
CPCG01N30/02G01N30/06G01N30/7206G01N30/8686
Inventor 张劲成果谢林君李玮周咏梅谢太理王海军
Owner GUANGXI ZHUANG AUTONOMOUS REGION ACAD OF AGRI SCI
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