双组分SO_2-ClO_2对无核白葡萄采后品质和SO_2残留量的影响  

Effects of bi-component SO_2-ClO_2 treatment on quality and SO_2 residue of postharvest Thompson seedless grapes

作　　者：彭新媛[1] 王刚霞[1] 高晶[2] 张玉丽[3] 郭芹[1] 吴忠红[3] 彭秧[1] 吴斌[3] 

机构地区：[1]新疆大学化学化工学院,乌鲁木齐830046 [2]新疆大学理化测试中心,乌鲁木齐830046 [3]新疆农业科学院农产品贮藏加工研究所,乌鲁木齐830091

出　　处：《食品科技》2014年第2期54-59,共6页Food Science and Technology

基　　金：国家自然科学基金项目(31060227);"十二五"国家科技计划项目(2011BAD27B01-01-B)

摘　　要：鲜食葡萄采后病害控制和降低果实SO2残留量是减少贮藏过程中损失的关键因素。以新疆无核白葡萄为试材,分析了双组分SO2-ClO2和单组分SO22种保鲜剂在0℃条件下对无核白葡萄采后品质相关参数和果实SO2残留量变化的影响。结果表明:与单组分SO2处理相比较,双组分SO2-ClO2可显著降低果实中SO2残留,延缓可溶性糖和可滴定酸(Titratable acidity,TA)含量的降低,抑制丙二醛(Malondialdehyde,MDA)含量的积累,诱导超氧化物歧化酶(Superoxidase dismutase,SOD)、过氧化物酶(Peroxidase,POD)、过氧化氢酶(Catalase,CAT)、抗坏血酸过氧化物酶(Ascorbate peroxidase,APX)活性的增加。双组分SO2-ClO2较好地保持了葡萄的贮藏品质,为减少SO2使用量和提高葡萄采后食用安全性提供了新的方法。Controlling the incidence of post-harvest diseases and decreasing SO 2 residue are key factors in reducing the loss of table grapes during storage. Thompson seedless grapes were treated with SO 2- ClO 2 and SO 2, then stored at 0 ℃ for 60 days. Effects of SO2-ClO 2 and SO 2 treatment on quality of grapes and fruit SO 2 residue were investigated during storage. The results showed that SO 2-ClO 2 significantly lessened SO 2 residue, retarded the reduction of soluble sugar, titratable acidity（TA） and Vc contents, delayed the accumulation of malondialdehyde（MDA）, induced superoxide dismutase（SOD）, peroxidase（POD）, catalase（CAT） and ascorbate peroxidase（APX） activities to provide a new research method on the aspect of food safety.

关 键 词：无核白葡萄 SO2-ClO2 SO2 采后 SO2残留 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]