一氧化氮对无核白葡萄果梗贮藏品质和微观结构的影响  

Effects of Nitric Oxide on Storage Quality and Microstructure of Seedless White Grape Stem

作　　者：吴敏 杜鹃 王曼[1] 张健 阿塔吾拉·铁木尔 吴斌 吴忠红 WU Min;DU Juan;WANG Man;ZHANG Jian;ATAWULA·Tiemur;WU Bin;WU Zhonghong(Xinjiang Agricultural University,College of Food Science and Pharmaceutical Science,Urumqi 830052,China;Institute of Agro-products Storage and Processing Xinjiang Academy of Agricultural Science,Xinjiang Key Laboratory of Agro-products Fresh-keeping&Processing,Urumqi 830091,China;Department of Food Science,Xinjiang Agricultural Vocational Technical College,Changji 831100,China)

机构地区：[1]新疆农业大学食品科学与药学学院,新疆乌鲁木齐830052 [2]新疆农业科学院农产品贮藏加工研究所,新疆农产品加工与保鲜重点实验室,新疆乌鲁木齐830091 [3]新疆农业职业技术学院食品工程学院,新疆昌吉831100

出　　处：《食品工业科技》2022年第21期350-359,共10页Science and Technology of Food Industry

基　　金：国家自然基金项目(32060706,U2003213);新疆农科院科技创新重点培育专项(xjkcpy-2021004);新疆农业科学院稳定支持专项(xjnkywdzc-2022005-01)。

摘　　要：为研究NO处理对贮藏过程中无核白葡萄理化品质、色素物质积累和微观结构的影响,本实验以无核白葡萄为研究试材,分别采用500μL/L NO和空气熏蒸葡萄2 h,在0±0.5℃下冷藏25 d后,并模拟货架条件下放置3 d,货架温度分别为8±0.5℃和20±0.5℃。结果表明,与对照组相比,NO熏蒸处理显著减缓了葡萄果梗失重和电导率的增加,抑制了叶绿素降解和花青素的积累;NO处理减少了果梗表面裂纹数量、开裂强度、木质部中无机物的消耗,从而减缓了局部组织的凹陷程度。组织染色分析发现,NO维持了果梗表皮细胞的体积,减缓了细胞壁增厚及其木栓化,抑制了表皮棕色物质的积累。综上所述,NO处理有利于保持葡萄果梗品质,通过抑制叶绿素降解和花青素积累来延迟果梗的褐变,保持葡萄果梗微观结构的完整性。In order to study the effect of nitric oxide(NO) on the physicochemical quality, pigment accumulation and microstructure of thompson seedless grape during storage. The grapes were fumigated with 500 μL/L NO or air for 2 h and then stored at 0±0.5 ℃ for 25 days, afterwards the grapes were separately moved to simulated shelf conditions for 3 days at8±0.5 ℃ and 20±0.5 ℃ at the same time. The results showed that NO significantly slowed down the weight loss of grape rachis and the increase of electrical conductivity, inhibited the degradation of chlorophyll and the accumulation of anthocyanin in grape rachis compared with the control group. NO reduced the quantity and strength of cracks on the surface of spine, but also helped to maintain the tightness of intercellular space arrangement, slowed down the depletion of inorganic matter in the xylem, thus reducing the degree of partial depressions in the tissues. Tissue staining analysis showed that NO maintained the volume of rachis epidermal cells, slowed down the cell wall thickening and corkification, in addition, inhibited the accumulation of brown matter in the epidermis. In conclusion, NO fumigation was conducive to maintaining the quality of grape rachis, delaying the browning by inhibiting chlorophyll degradation and anthocyanin accumulation, moreover, maintaining the integrity of the rachis microstructure.

关 键 词：NO 果梗褐变 无核白葡萄 色泽 微观结构 贮藏品质 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]