亚精胺处理对无核白葡萄贮藏品质的影响  

Effects of Spermidine on the Quality of Thompson Seedless Grape during Storage

作　　者：周江[1] 张辉[1] 吴斌[2] 吴忠红[2] 滕姗姗[1] 

机构地区：[1]新疆农业大学食品科学学院,新疆乌鲁木齐830052 [2]新疆农科院农产品贮藏加工研究所,新疆乌鲁木齐830091

出　　处：《保鲜与加工》2015年第4期17-20,共4页Storage and Process

基　　金："十二五"农村领域国家科技计划课题(2011BAD27B01)

摘　　要：分别采用不同浓度（10^-4、10^-5、10^-6 mol/L）的亚精胺对无核白葡萄果实进行喷洒处理,在室温（25~30℃）条件下贮藏5 d,探讨不同浓度亚精胺处理对无核白葡萄贮藏品质的影响。结果表明,与对照相比,不同浓度的亚精胺均对无核白葡萄有一定的保鲜效果,其中10^-6 mol/L亚精胺处理可以显著抑制葡萄果实的呼吸速率和细胞膜透性的增加,延缓果实硬度、可溶性固形物、可滴定酸（TA）和抗坏血酸（VC）含量的下降,保持无核白葡萄贮藏品质的作用效果最好。Thompson seedless grapes were sprayed with different concentrations （10^-4, 10^-5, 10^-6 mol/L） of spermidine, then stored under the condition of room temperature （25-30 ℃） for 5 d. The effects of different concentrations of spermidine on storage quality of Thompson seedless grapes were studied. The results showed that, compared with the control, different concentrations of spermidine treatments had preservation effects on Thompson seedless grapes. The 10-6 mol/L spermidine treatment could significantly inhibit the respiration rate and the increases of cell membrane permeability of grape fruits, delay the decreases of fruit firmness, soluble solids, titratable acid （TA） and ascorbic acid （VC） contents and maintain the best storage quality of Thompson seedless grape.

关 键 词：亚精胺 无核白葡萄 贮藏品质 

分 类 号：S663.1[农业科学—果树学]