提高认知才能开阔眼界

认人待物，不断学习，提高商业和经济方敏锐的洞察力
正文

美加葡萄摘后处理；现在葡萄酒都含硫，

(2025-12-24 11:14:47) 下一个
Post-Harvest Treatments?
After harvesting, treatments primarily focus on minimizing water loss, controlling microbial growth (especially gray mold, Botrytis cinerea), and maintaining the freshness and appearance of the grapes during cold storage and transport.?
  • Sulfur Dioxide (
    SO2SO sub 2
    SO2
    ) Fumigation: This is the most common and effective commercial method for table grapes. Grapes are typically fumigated with
    SO2SO sub 2
    SO2
    gas or packed with
    SO2SO sub 2
    SO2
    -generating pads that slowly release the chemical in the box during storage. This prevents mold and reduces stem darkening (rachis browning).
  • Cold Storage: Grapes are rapidly cooled and stored at temperatures near freezing (around
    0?0 raised to the composed with power
    0?
    C or
    30?32?30 minus 32 raised to the composed with power
    30?32?
    F) to slow down their metabolism and respiration rate, which is the primary method of extending shelf life.
  • Washing/Dips: Grapes may be washed with solutions like slightly acidic electrolyzed water (SAEW) or chlorinated water to reduce microbial populations. Hot water dips can also be used as an alternative to chemicals to control decay.
  • Modified Atmosphere Packaging (MAP): Specialized packaging that alters the balance of oxygen and carbon dioxide can be used to further delay deterioration and suppress pathogens.
  • Natural/Edible Coatings: Research and some commercial applications involve using natural, biodegradable coatings such as chitosan or Aloe vera gel to form a protective barrier against moisture loss and pathogens.?
[ 打印 ]
[ 加入书签 ]
阅读 () ┆ 评论
评论
目前还没有任何评论
登录后才可评论.