6-苄基氨基嘌呤结合柠檬酸复合处理对水晶葡萄采后品质的影响  

Effect of 6-benzylaminopurine combined with citric acid complex treatment on postharvest quality of crystal grapes

作　　者：刘仁婵 吉宁 王瑞 马超 张妮 陈云 LIU Renchan;JI Ning;WANG Rui;MA Chao;ZHANG Ni;CHEN Yun(School of Food and Pharmaceutical Engineering,Guiyang University,Guiyang 550005,China)

机构地区：[1]贵阳学院食品与制药工程学院,贵州贵阳550005

出　　处：《食品与发酵工业》2024年第9期246-254,共9页Food and Fermentation Industries

基　　金：贵州省科技计划项目[黔科中引地(2020)4018号];贵州省2021年大学生创新创业训练计划一般项目(202110976050);贵阳学院中青年学术骨干项目[GYURC-34(2022.1.1-2024.12.31)]。

摘　　要：为探究柠檬酸、6-苄基氨基嘌呤(6-benzylaminopurine,6-BA)及复合处理对水晶葡萄采后品质的影响,分别使用30 mg/L 6-BA、1%柠檬酸及两者复合液对水晶葡萄进行浸泡处理后贮藏于(1±0.3)℃,85%~90%相对湿度保鲜库内40 d,每10 d对各项指标进行测定。结果表明,复合处理能有效抑制水晶葡萄腐烂率、褐变率及脱落率的增加,减缓硬度、多酚、维生素C及可溶性固形物含量的下降和多酚氧化酶(polyphenol oxidase,PPO)活性的升高,保持可溶性蛋白质和游离氨基酸含量接近采摘当天时的含量,使水晶葡萄采后保持良好的感官和营养品质。贮藏第40天时,复合处理组果实腐烂率、褐变率及PPO活性分别比对照组低51.01%、48.94%、36.80%,而果实硬度、维生素C含量、多酚含量分别是对照组的1.42倍、2.05倍、2.91倍,显著延缓了水晶葡萄软化和褐变。因此,6-BA和柠檬酸复合处理更有利于维持水晶葡萄贮藏期间的综合品质。To explore the effects of citric acid,6-benzylaminopurine(6-BA),and composite treatment on the postharvest quality of crystal grapes,30 mg/L 6-BA,1%citric acid,and two composite solutions were used to soak the crystal grapes and stored at(1±0.3)℃and 85%-90%relative humidity for fresh-keeping storage for 40 days.The indicators were monitored every 10 days.Results showed that the composite treatment had a significant effect on inhibiting decay,browning rate,and shedding rate,as well as slowing down the decrease of hardness,polyphenols,vitamin C,and total soluble solid content in crystal grapes.Additionally,it slowed down the increase of polyphenol oxidase(PPO)activity,delay fruit softening and browning,and kept the soluble protein and free amino acid content close to that of the day of harvest.On the 40th day of storage,the fruit rot rate,browning rate,and PPO activity in the composite treatment group were 51.01%,48.94%,and 36.80%lower than those in the control group,respectively.Furthermore,the fruit hardness,vitamin C content,and polyphenol content were 1.42 times,2.05 times,and 2.91 times higher than those in the control group.Therefore,6-BA and citric acid complex treatment was an effective way to maintain crystal grapes’quality during storage.

关 键 词：6-苄基氨基嘌呤 柠檬酸 水晶葡萄 贮藏品质 采后保鲜 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]