项目以揭示葡萄高温高湿气体射流冲击漂烫（HHAIB）促干和护色机理及优化调控为目标。采用TEM、AFM和LF-NMR技术，定性和定量表征不同HHAIB处理对葡萄果皮超微结构和果胶等的交联状态及干燥中水分存在状态和迁移分布的影响，揭示促干机理；采用HPLC技术检测葡萄在HHAIB漂烫后PaO和OCB两条降解路径中叶绿素最终衍生物的含量，明确叶绿素降解流向，阐明两条路径之间的关系，揭示其护色机理。其次，通过解析不同漂烫因素对叶绿素和葡萄细胞壁大分子多糖降解的影响规律，筛选出影响其降解的关键因素，阐明优化调控的相关机制；构建关键影响因素下葡萄叶绿素降解动力学模型和细胞壁中大分子多糖降解与葡萄干燥中宏观品质特性形成和演化的相关关系模型，为不同漂烫条件下葡萄干燥品质的预测、分析和优化提供技术依据。项目的实施将为HHAIB技术的应用和优化提供科学依据和技术支持，对提高葡萄干燥效率和品质具有重要意义。

The objective of this project is to reveal the mechanism of drying acceleration and color protection of seedless grapes by high-humidity hot air impingement blanching (HHAIB) and optimization strategy. Transmission electron microscope (TEM), atomic force microscopy (AFM) and low-field nuclear magnetic resonance (LF-NMR) techniques will be used to qualitatively and quantitatively characterize the effects of different HHAIB treatments on the ultrastructure of the peel and the cross-linked status of polysaccharides, moisture status and its transfer and distribution during drying by thus to reveal the mechanism of drying promotion by HHAIB. The final contents of chlorophyll degradation derivatives in PaO and OCB pathways will be detected by HPLC to demonstrate the mechanism of color protection by HHAIB and to clarify the degradation flows of chlorophyll and the relationship between the two degradation paths. The key factors affecting degradation of chlorophyll and cell-wall polysaccharides and the optimization mechanism will be identified through elucidating the effect of different HHAIB factors on degradation of chlorophyll and cell-wall polysaccharide. The chlorophyll degradation kinetics models and the correlation models between cell wall polysaccharides degradation and the formation and evolution of macro quality characteristics of dried raisins will be established for the prediction, analysis and optimization of grape processing quality under different blanching conditions. This project will provide scientific and technical support for the application and optimization of HHAIB technology for grape drying, which is very important for enhancing drying process and quality of raisins.