1-MCP与ClO2保鲜纸复合处理对红提葡萄采后生理及贮藏品质的影响  

Combined treatment effects of 1-MCP and ClO2 preservative paper on the postharvest physiology and storage quality of red globe grapes

作　　者：陈浩 郜海燕 张润光[1] 付露莹 杨媛媛 张有林[1] CHEN Hao;GAO Haiyan;ZHANG Runguang;FU Luying;YANG Yuanyuan;ZHANG Youlin(School of Food Engineering and Nutritional Science,Shaanxi Normal University,Xi′an 710119,Shaanxi,China;Institute of Food Science,Zhejiang Academy of Agriculture Sciences,Hangzhou 310021,Zhejiang,China)

机构地区：[1]陕西师范大学食品工程与营养科学学院,陕西西安710119 [2]浙江省农业科学院食品科学研究所,浙江杭州310021

出　　处：《陕西师范大学学报（自然科学版）》2020年第5期48-55,共8页Journal of Shaanxi Normal University：Natural Science Edition

基　　金：国家重点研发计划课题(2018YFD0401304-2);陕西省农业科技创新驱动项目(NYKT-2018-XA-06)。

摘　　要：研究了1-MCP与ClO2保鲜纸复合处理对红提葡萄采后生理及贮藏品质的影响。将红提葡萄装入厚度为0.04 mm、打有6个直径为1.0 cm小孔的聚乙烯塑料袋,放入1-MCP与ClO2保鲜纸复合处理,在温度为-1.5~0℃、相对湿度为90%~95%的条件下贮藏,每隔30 d测定样品的失重率、好果率、呼吸强度、果实硬度以及可滴定酸、维生素C、可溶性固形物、还原糖和丙二醛的含量,同时测定果实细胞膜相对渗透性及过氧化物酶(POD)、超氧化物歧化酶(SOD)和过氧化氢酶(CAT)的活性,并在贮藏150 d时进行样品感官评价。结果表明:与对照组和ClO2保鲜纸组相比,1-MCP与ClO2保鲜纸复合处理可有效抑制果实的呼吸强度、减少失重率、减缓细胞膜相对渗透性和丙二醛含量上升,抑制POD和SOD的活性,保持较高的果实硬度、CAT活性及可溶性固形物、可滴定酸、维生素C和还原糖含量。贮藏150 d后,红提葡萄的好果率高达90.10%,感官得分90.30分。研究证实1-MCP与ClO2保鲜纸复合用作红提葡萄保鲜效果良好。The effects of 1-MCP and ClO2 preservative paper on postharvest physiology and storage quality of red globe grapes were studied.The red globe grapes were processed by 1-MCP and ClO2 preservative papers after being put into pdyethylene plastic bags of 0.04 mm thickness with 6 holes of 1.0 cm diameter.Samples were stored at-1.5~0℃with relative humidity between 90%and 95%.Fruit indicators were measured every 30 days,including weight loss rate,good fruit rate,respiration intensity,fruit hardness,titratable acid content,vitamin C content,soluble solid content,reducing sugar content,malondialdehyde content,relative permeability of fruit cell membrane and the activities of SOD,POD and CAT.Sensory evaluation was carried out after 150 days of grape storage.Compared with the control group and ClO2 preservative group,1-MCP and ClO2 preservative paper treatment could effectively inhibit fruit respiration intensity,reduce weight loss rate,slow down the relative permeability of fruit cell membrane and the accumulation of malondialdehyde,inhibit activities of POD and SOD,maintain fruit firmness and CAT activity,and hold the contents of soluble solid,titratable acid,vitamin C and reducing sugar.After 150 days of storage,grapes obtained a sensory score of 90.30 with good fruit rate over 90.10%.Overall,combined treatment using 1-MCP and ClO2 preservative paper showed good preservation effects on red globe grapes.

关 键 词：1-MCP ClO 2保鲜纸 红提葡萄 采后生理 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]