1-MCP结合ClO_2处理对冰温贮藏玫瑰香葡萄生理和品质的影响  

Effect of 1-MCP and ClO_2treatments on postharvest quality and physiology of muscat hamburg grape under controlled freezing point storage

作　　者：冯叙桥[1,2] 关筱歆[1,2] 张鹏[3] 张平[3] 李江阔[3] 

机构地区：[1]沈阳农业大学食品营养质量与安全研究所,辽宁沈阳110866 [2]沈阳农业大学食品学院,辽宁沈阳110866 [3]国家农产品保鲜工程技术研究中心,天津农产品采后生理与贮藏保鲜重点实验室,天津300384

出　　处：《食品工业科技》2012年第17期333-338,共6页Science and Technology of Food Industry

基　　金：国家自然科技基金资助(30972064);国家葡萄产业技术体系资助(CARS-30);天津市农业科技成果转化与推广项目(201002020)

摘　　要：以玫瑰香葡萄为试材,通过对不同处理方式果实在贮藏期间品质和生理生化指标的变化分析,探讨冰温贮藏(-0.5～-0.2℃)条件下,1-MCP和ClO2处理对果实的保鲜效果。结果表明,1.0μL/L1-MCP结合1.0μL/LClO2处理比1.0μL/L1-MCP、1.0μL/LClO2单独处理更能有效保持葡萄贮藏过程中的品质,并降低与衰老相关的生化反应,贮藏45d时1-MCP+ClO2处理的腐烂率和果梗褐变指数分别比对照低36.23%、12.50%,果实硬度仅下降了2.93kg/cm2,可溶性固形物含量和VC含量分别高于对照0.50%、2.52mg/100g;丙二醛含量低于对照5.86μmol.g-1,POD、SOD活性较对照增强,有效延缓了葡萄在贮藏过程中的衰老进程。The effect of 1-MCP and CIO2treatments on muscat hamburg grape under controlled freezing point storage（-0.5-0.2℃）was evaluated by investigating fruit quality and physiological and biochemical changes.The results showed that treatment with 1.0μL/L 1- MCP plus 1.0μL/L CIO2 delayed the fruit quality decrease and reduced the senescence-related biochemical changes compared with treatment with just 1-MCP or CIO2.After 45d storage,the decay rates and stems browning index of fruits treated with 1- MCP plus CIO2 were 36.23% and 12.50% lower than control,respectively,while contents of fruit firmness,TSS and Vc were 0.50% and 2.52mg/l00g higher than control, respectively. However, the contents of MDA was 5.86tamol μmol.g-1 lower than control and the activity of POD and SOD enhanced as well.Thus,treatment with 1-MCP plus CIO2 effectively delayed the aging process of muscat hamburg grape during postharvest storage.

关 键 词：玫瑰香葡萄 冰温贮藏 1-MCP CLO2 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]