一氧化氮间歇熏蒸对木纳格葡萄贮藏品质的影响  

Effect of nitric oxide intermittent fumigation on quality of ‘Munage' table grapes during storage

作　　者：张政[1] 王倩[1] 吴斌[2,3] 魏佳[2] 周江[1] 孟凡坤[1] 张辉[1] 

机构地区：[1]新疆农业大学食品科学与药学学院,乌鲁木齐830052 [2]新疆农业科学院农产品贮藏加工研究所,乌鲁木齐830091 [3]新疆农产品质量安全实验室,乌鲁木齐830091

出　　处：《食品科技》2016年第8期28-33,共6页Food Science and Technology

基　　金：国家自然科学基金项目(31560473)

摘　　要：以木纳格葡萄为试验材料,采用不同浓度的一氧化氮(Nitric oxide,NO)对新疆木纳格葡萄进行间歇熏蒸处理。测定了贮藏期的可溶性固形物、可滴定酸和抗坏血酸等品质指标的变化趋势,分析NO间歇熏蒸方式对木纳格葡萄采后品质的影响。结果表明:与对照和其他浓度NO处理组相比,300μL/L NO显著延缓了木纳格葡萄可溶性固形物含量、可滴定酸含量和抗坏血酸含量的下降;延缓了果肉的软化以及叶绿素的降解;抑制了果实失重率、腐烂率、落粒率和果梗褐变指数的增长。适宜浓度的NO处理可延缓采后木纳格葡萄果实的衰老和维持果实的贮藏品质。In the present study, effect of nitric oxide（NO） intermittent fumigation on quality of ‘Munage＇ table grape was investigated. We have examined the change trends of soluble solids, titratable acid, ascorbic acid and other quality indicators. The results showed that treatment effect of 300 μL/L NO is best than other groups. It effectively reduces the loss of soluble solids, titratable acid, ascorbic acid and chlorophyll, control the degree of the softening of the pulp and the loss of moisture, reduce the growth rate of decay rate, shattering rate and browning index. Therefore, suitable concentrations of NO intermittent fumigation could delay senescence of harvested ‘Munage＇ table grape and maintain fruit storage quality.

关 键 词：一氧化氮 间歇熏蒸 木纳格 贮藏品质 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]