乙醇处理对鲜食葡萄“玫瑰香”采后贮藏品质的影响  

Effects of Ethanol Treatment on Fruit Quality during Postharvest Storage of Table Grape(Vitis vinifera L.)

作　　者：张冲[1] 陈昊 张鹤洋 张昆 王连君[1] ZHANG Chong;CHEN Hao;ZHANG Heyang;ZHANG Kun;WANG Lianjun(College of Horticulture,Jilin Agricultural University,Changchun 130118,China)

机构地区：[1]吉林农业大学园艺学院,长春130118

出　　处：《吉林农业大学学报》2019年第6期676-680,共5页Journal of Jilin Agricultural University

基　　金：吉林省科技发展计划项目(20180201001NY);国家级大学生创新创业训练计划项目(201710193050)。

摘　　要：以鲜食葡萄“玫瑰香”为试验材料,研究3,6,8 m L/kg 3个浓度下,乙醇处理对果实采后贮藏品质及相关酶活性的影响。结果表明:3 m L/kg和6 m L/kg的乙醇处理均可不同程度延缓果实采后衰老,保持贮藏品质,但8 m L/kg的乙醇处理加速了果实衰老。3 m L/kg和6 m L/kg的乙醇处理均能有效抑制果实质量损失和硬度下降(P<0. 05),延缓可溶性固形物升高和可滴定酸含量的下降(P<0. 05),抑制多聚半乳糖醛酸酶(PG)和过氧化物酶(POD)活性的升高(P<0. 05),并且3 m L/kg的乙醇处理效果优于6 m L/kg的乙醇处理;8 m L/kg的乙醇处理效果则与此相反。综上,适当的低浓度乙醇处理可延缓鲜食葡萄“玫瑰香”的采后衰老,有利于降低果实质量损失,抑制果实软化及相关酶活性的升高。Table grape( Vitis vinifera L.) was used to investigate the effects of 3,6,8 m L/kg ethanol treatments on storage quality and related enzyme activity of postharvest fruits. The results showed that 3 m L/kg and 6 m L/kg ethanol treatments delayed the postharvest aging of fruits and maintain the storage quality to various degrees,while 8 m L/kg ethanol treatment accelerated fruit aging. Ethanol treatment of both concentrations( 3 m L/kg or 6 m L/kg) not only effectively inhibited appearance quality( weight loss rate and fruit hardness)( P < 0. 05),but also delayed the increase of soluble solids and the decrease of titratable acidity,and inhibited the increase of polygalacturonase( PG)and peroxidase( POD) activities( P<0. 05),and the effect of 3 m L/kg ethanol treatment was better than that of 6 m L/kg ethanol treatment. However,the effect of 8 m L/kg ethanol treatment was reversed. In conclusion,proper low-concentration ethanol treatment can delay postharvest aging of table grape,which is beneficial to reduce fruit quality loss and inhibit fruit softening and related enzyme activity.

关 键 词：鲜食葡萄 玫瑰香 乙醇处理 贮藏品质 

分 类 号：S663.1[农业科学—果树学]