不同保鲜剂对葡萄冷藏及货架期品质的影响  

The Effect of Different Preservatives on the Quality of Grape During Cold Storage and Shelf Life

作　　者：郭丹[1] 石英[1] 孙乃波[1] GUO Dan;SHI Ying;SUN Nai-bo(Liaoning Institute of Pomology,Xiongyue Liaoning 115009,China)

机构地区：[1]辽宁省果树科学研究所,辽宁熊岳115009

出　　处：《北方果树》2024年第2期10-13,17,共5页Northern Fruits

摘　　要：作者以1-MCP保鲜剂、葡萄专用保鲜剂处理‘岳秀无核’葡萄,研究其28 d冷藏期及冷藏后室温货架期3 d果实营养及外观品质的变化。结果表明,1-MCP熏蒸和葡萄保鲜剂均能延缓‘岳秀无核’葡萄冷藏期及货架期的果实品质劣变。冷藏期间,1-MCP熏蒸处理能保持葡萄果实硬度、可溶性固形物、可滴定酸、维生素C等果实营养,延缓果实腐烂及冷藏前期的果梗褐变率等;但在抑制果实失重、落粒方面的效果不如葡萄专用保鲜剂。冷藏后货架期,1-MCP熏蒸处理可保持果实较高的可溶性固形物、可滴定酸、维生素C含量及较低的腐烂率;葡萄专用保鲜剂对延缓果实硬度下降、落粒、果实失重、果梗褐变的抑制具有更好的效果。‘Yuexiu seedless’grapes treated with 1-MCP preservative and grape specific preservative were used in this article,changes in nutritional and sensory quality of fruits during 28 days cold storage and 3 days of storage at room temperature were studied.The results showed that both treatments could delay the quality deterioration of‘Yuexiu seedless’grapes.During cold storage period,1-MCP treatment had a good effect on maintaining the fruit hardness,soluble solids,titratable acids,vitamin C,as well as the decay rate of grape fruits,and delaying the stem browning rate in the early stage of fruit refrigeration.However,it was not as effective as grape specific preservative in maintaining the fruit weight loss rate and grain drop rate.During the shelf life after cold storage,1-MCP treatment maintained good soluble solids,titratable acids,vitamin C content,and decay rate of the fruit,while grape preservative had a better effect on delaying the decrease in fruit hardness,grain drop,weight loss and stem browning in the later stage.

关 键 词：‘岳秀无核’葡萄 保鲜剂 冷藏 货架期 果实品质 

分 类 号：S609.3[农业科学—园艺学] S663.1