二氧化硫在鲜食葡萄保鲜中的应用研究进展  

Research Progress on the Application of Sulfur Dioxide in the Preservation of Fresh Table Grapes

作　　者：张一帆 吴培文 朱本忠[1] ZHANG Yifan;WU Peiwen;ZHU Benzhong(College of Food Science&Nutritional Engineering,China Agricultural University,Beijing 100083,China)

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《现代食品科技》2024年第6期311-317,共7页Modern Food Science and Technology

基　　金：国家重点研发计划项目(2022YFD2100103);国家自然科学基金项目(32272373,31871847)。

摘　　要：二氧化硫(Sulfur Dioxide,SO_(2))被广泛应用于葡萄贮藏,它具有出色的抗菌性能、使用成本低廉、而且保鲜效果显著,是一种理想的保鲜剂。但是过量SO_(2)会对鲜食葡萄的果实造成严重伤害,常见的症状包括果实漂白、大量落粒、果实开裂以及风味劣变,在贮藏过程中造成较大损失。目前,缺乏对于鲜食葡萄保鲜中SO_(2)应用效果和作用机制的系统性归纳整理。针对这一问题,该文综述了SO_(2)处理对鲜食葡萄采后贮藏病害、果实感官品质以及生理代谢的影响;SO_(2)在鲜食葡萄保鲜应用中的抑菌作用原理和积累途径;以及过量SO_(2)会对鲜食葡萄造成漂白、落粒和贮藏风味劣变的伤害。最后对SO_(2)在鲜食葡萄保鲜上的研究和应用趋势进行展望,旨在为SO_(2)葡萄保鲜剂的精准应用奠定理论基础,以及为我国鲜食葡萄贮藏保鲜技术的发展提供相应的参考。Sulfur dioxide(SO_(2))is the widely used in the storage of grapes,offering advantages such as excellent antimicrobial effect,low cost,and significant fresh-keeping effects,thus,it is an ideal preservative.However,excessive SO_(2)can lead to serious damage to fresh grape fruits,with the common symptoms including fruit bleaching,increase of fruit falling,fruit cracking and flavor deterioration,causing high fruit loss during storage.At present,there is currently a lack of systematic induction and arrangement for the application outcome and working mechanism of SO_(2)preservation of table grapes.In order to solve this issue,this article reviews the effects of SO_(2)treatment on the postharvest diseases,sensory quality and physiological metabolism of fresh grapes,the antimicrobial mechanism and accumulation pathway associated with the application of SO_(2)in preseving table grapes,and the harms to the fresh grapes caused by excessive SO_(2)including fruit bleaching,fruit falling,and flavor deterioration during storage.Finally,the research and application trends of SO_(2)in the preservation of table grapes were prospected,with the aim to lay a theoretical foundation for the precise application of SO_(2)in grape preservation,and provide a corresponding reference for the advancement of storage and preservation technologies for table grapes in China.

关 键 词：二氧化硫(SO_(2)) 鲜食葡萄 品质 保鲜 研究进展 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]