H_2O_2处理对木纳格葡萄冷藏期间品质及生理特性的影响  

Effect of Hydrogen Peroxide Treatment on Quality and Physiological Character of‘Munage’Grapes during Cold Storage

作　　者：于建娜[1] 窦荣[1] 谢佩佩[1] 张利莉[1] 

机构地区：[1]塔里木大学植物科技学院

出　　处：《塔里木大学学报》2008年第2期7-10,共4页Journal of Tarim University

基　　金：塔里木大学校长基金硕士资金项目(TDZKSS05004);兵团科技攻关项目(05GG06)

摘　　要：为寻找新的安全、无污染的鲜食葡萄保鲜途径,以新疆特产木纳格葡萄为试材,研究了0.5%、1%、1.5%三个浓度过氧化氢溶液处理对葡萄果实在(0±1)℃冷藏期间果粒腐烂、果实硬度、可溶性固形物含量、果实可滴定酸含量、果实相对电导率及果实CAT、POD、PPO活性的影响。结果表明:用浓度为1%的H2O2溶液对葡萄果实进行浸泡处理,能有效降低木纳格葡萄冷藏期间的腐烂率,并可抑制果肉硬度、CAT活性的下降,提高果实的POD活性,降低PPO活性,对果实的可滴定酸含量及果实相对电导率无显著影响,提高了果实的贮藏品质。The effect of different H2O2 concentration with 0.5% ,1%, 1.5% were evaluated on berry decay, fruit firmness, soluble solids content, titratable acid content,relative electric conductivity and CAT, POD, PPO activities of Munage＇grapes under the storage condition of low- temperature（ 0 3= 1 ）℃. The results showed that the better decay control on Grape was obtained at 1% H2O2 -treated which has no significance effect on titratable acid content and relative electric conductivity at the same time. Further more, 1% H2O2 -treated can control descending of fruit firmness and CAT activities, increase the POD activities and decrease polyphenol oxidase （PPO ） activities. Therefore, the storage quality of Munage＇grapes can be improved by 1% H2O2 treated.

关 键 词：木纳格葡萄 H2O2 品质 

分 类 号：S663.4[农业科学—果树学]