臭氧精准处理对‘巨峰’葡萄保鲜性能的影响  

Effect of Precise Ozone Treatment on Fresh-keeping Performance of‘Kyoho’Grape

作　　者：董成虎 李益 贾思曈 黄建全[4] 郑学伟 张鹤[4] 陈存坤 张娜[1] DONG Chenghu;LI Yi;JIA Sitong;HUANG Jianquan;ZHENG Xuewei;ZHANG He;CHEN Cunkun;ZHANG Na(Institute of Agricultural Products Preservation and Processing Technology,Tianjin Academy of Agricultural Sciences/National Research Center of Agricultural Products Preservation Engineering and Technology(Tianjin)/Key Laboratory of Agricultural Products Storage and Preservation,Ministry of Agriculture and Rural Affairs/Tianjin Key Laboratory of Postharvest Physiology and Storage and Preservation of Agricultural Products,Tianjin 300384,China;Lingao Agricultural Technology Extension Service Center,Lingao 571800,China;College of Food Science and Bioengineering,Tianjin University of Agriculture,Tianjin 300392,China;Forestry and Fruit Research Institute,Tianjin Academy of Agricultural Sciences,Tianjin 300384,China;Tianjin Xingyou Fruit and Vegetable Planting Professional Cooperative,Tianjin 301700,China)

机构地区：[1]天津市农业科学院农产品保鲜与加工技术研究所/国家农产品保鲜工程技术研究中心(天津)/农业农村部农产品贮藏保鲜重点实验室/天津市农产品采后生理与贮藏保鲜重点实验室,天津300384 [2]临高县农业技术推广服务中心,海南临高571800 [3]天津农学院食品科学与生物工程学院,天津300392 [4]天津市农业科学院林业果树研究所,天津300384 [5]天津市兴有果蔬种植专业合作社,天津301700

出　　处：《中外葡萄与葡萄酒》2023年第5期66-72,共7页Sino-Overseas Grapevine & Wine

基　　金：财政部和农业农村部:国家现代农业产业技术体系(CARS-29-2);十三五重点研发(2018YFF0213605-2)中央引导地方科技发展资金优秀农业科技特派员项目(22ZYCGSN00170,22ZYCGSN00470)营口市博士双创计划;济宁市重点研发计划(2022NYNS013)天津市林果现代产业技术体系创新团队(ITTHRS2021000);天津市农业科学院青年创新基金(202009,2021001)。

摘　　要：以‘巨峰’葡萄为试材,通过不同臭氧浓度和不同处理时间,测定葡萄果实呼吸强度、乙烯生成速率、PPO活性等相关生理指标,调查臭氧对‘巨峰’葡萄采后生理品质的影响,为臭氧保鲜技术的推广提供参考。结果表明:臭氧浓度为12.84 mg·m^(-3)时对‘巨峰’葡萄的呼吸强度具有抑制效果,且对葡萄的乙烯生成速率、菌落总数、果柄拉力、PPO和POD活性均具有较好的效果;此外,在常温货架期间,用12.84 mg·m^(-3)臭氧处理6 h时,能够显著抑制葡萄呼吸强度和落粒率,为提高‘巨峰’葡萄的保鲜性能提供了理论依据。Taking'Kyoho'grape as experimental material,the respiratory intensity,ethylene production rate,PPO activity and other related physiological indexes were measured through different ozone concentrations and different ozone treatment time,and investigated the effects of ozone on the physiological quality of'Kyoho'grape,in order to provide a basis for the promotion of ozone fresh-keeping technology.The results showed that the ozone concentration of 12.84 mg·m-3 inhibited the respiration intensity,and had good effects on the ethylene production rate,total number of colonies,stem pulling force,PPO and POD activity.In addition,during the shelf life at room temperature,treatment with an ozone concentration of 12.84mg·m-3 for 6 h significantly inhibited the respiration intensity and falling rate of grape,which provided a theoretical basis for the precise treatment of the'Kyoho'grape with ozone.

关 键 词：臭氧 ‘巨峰’葡萄 臭氧浓度 精准处理 

分 类 号：S663.1[农业科学—果树学] TS255.3[农业科学—园艺学]