不同保鲜剂处理对茉莉莎葡萄贮藏品质和生理生化的影响  

Effects of Different Preservatives Treatments on Storage Quality and Physiological-biochemical Indexes of Melissa Grape

作　　者：王妍丹[1] 张平[2] 朱志强[2] 王辰[3] 

机构地区：[1]天津科技大学,天津300222 [2]国家农产品保鲜工程技术研究中心(天津),天津市采后生理重点实验室,天津300384 [3]天津商业大学,天津300134

出　　处：《保鲜与加工》2016年第2期15-21,共7页Storage and Process

基　　金：国家葡萄产业技术体系建设专项(CARS-30);天津市应用基础与前沿技术研究计划重点项目(15JCZDJC34200)

摘　　要：以茉莉莎葡萄果实为试材,分别采用8包CT2保鲜剂、5包简化保鲜剂、SO2熏蒸24 h+8包CT2保鲜剂和SO2熏蒸24 h+5包简化保鲜剂进行处理,于(0±1)℃、相对湿度(90±5)%条件下贮藏,研究不同保鲜剂处理方式对其贮藏期间品质和生理生化指标的影响。结果表明:保鲜剂处理可增强茉莉莎葡萄果实的耐贮藏性,有效降低贮藏期间的掉粒率、失重率和腐烂率,减少可溶性固形物、VC和可滴定酸含量的下降,维持葡萄果实和果皮的硬度,保持较好的外观品质和风味,另外还能抑制丙二醛(MDA)的积累和多酚氧化酶(PPO)活性的上升,保持较高的总酚、总糖含量以及过氧化物酶(POD)活性,延缓衰老,延长贮藏时间。其中以处理Ⅳ即SO2熏蒸24 h+5包简化保鲜剂处理的保鲜效果最佳。Melissa grapes were treated by 8 packages of CT2 preservative, 5 packages of simplify preservative, SO2 fumigation for 24 h ＋ 8 packages of CT2 preservative and SO2 fumigation for 24 h ＋5 packages of simplify preservative respectively, then stored at（0±1） ℃ and RH（90±5）%, and the effects of different preservatives treatments on the storage quality and physiological-biochemical indexes of Melissa grapes were studied. The results showed that, preservatives treatments could enhance the storage tolerance of Melissa grape, effectively decrease the fruit fallen rate, weight loss rate and decay rate, alleviate the decline of total soluble solids content, titratable acidity content and VC content, and maintain the firmness, flavor and appearance of grapes. Meanwhile it could inhibit the accumulation of MDA and increase of PPO activity, maintain higher activity of POD, total sugar content and total phenol content, delay the aging of fruit and prolong the storage time. All these showed that, the Melissa grapes of SO2 fumigation for 24 h ＋ 5 packages of simplify preservative treatment had the best storage quality.

关 键 词：茉莉莎葡萄 保鲜剂 贮藏品质 生理生化 

分 类 号：S831.5[农业科学—畜牧学]