二氧化氯缓释剂对红地球葡萄保鲜效果的影响  

Influence of Chlorine Dioxide Sustained-Release Agent on the Preservation Effect on Red Globe Grapes

作　　者：集贤 李志文 侯双迪 张平[1,2] 朱志强 梁欣 张劲 徐美隆 JI Xian;LI Zhiwen;HOU Shuangdi;ZHANG Ping;ZHU Zhiqiang;LIANG Xin;ZHANG Jing;XU Meilong(Institute of Agricultural Products Preservation and Processing Technology,Tianjin Academy of Agricultural Sciences,Tianjin 300384,China;Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products,Key Laboratory of Storage of Agricultural Products of the Ministry of Agriculture and Rural Affairs,National Engineering and Technology Research Center for Preservation of Agricultural Products(Tianjin),Tianjin 300384,China;College of Food Science and Biotechnology,Tianjin Agricultural University,Tianjin 300384,China;Shenzhen SF Taisen Holding(Group)Co.,Ltd.,Shenzhen 518000,China;Grape and Wine Research Institute,Guangxi Academy of Agriculture Sciences,Nanning 530007,China;Institute of Horticulture,Ningxia Academy of Agricultural and Forestry Sciences,Yinchuan 750002,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,天津300384 [2]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 [3]天津农学院食品科学与生物工程学院,天津300384 [4]深圳顺丰泰森控股(集团)有限公司,广东深圳518000 [5]广西壮族自治区农业科学院葡萄与葡萄酒研究所,广西南宁530007 [6]宁夏农林科学院园艺研究所,宁夏银川750002

出　　处：《食品科技》2024年第6期63-71,共9页Food Science and Technology

基　　金：兵团财政科技计划项目(2023AB063);国家葡萄产业技术体系项目(CARS-29);欧盟Swich Asa项目(ACA/2021/428-472)。

摘　　要：以红地球葡萄为试材,通过研究红地球葡萄在冷藏条件下贮藏期间的商品性指标、果实品质指标及防御酶活性的变化情况,探讨不同释放浓度的二氧化氯(ClO_(2))缓释剂和SO_(2)处理对其的保鲜效果。结果表明,低浓度ClO_(2)处理在抑制红地球葡萄失重和脱粒方面效果最好,而SO_(2)处理对耐拉力的维持最好,二氧化氯缓释剂处理对葡萄果实硬度的维持有很好的效果;其中以ClO_(2)低处理组保鲜效果最佳,其能很好地保持葡萄的商品特性,可有效抑制果实的果肉平均硬度、可滴定酸含量和维生素C含量的下降;二氧化氯缓释剂处理能抑制多酚氧化酶(Polyphenol oxidase,PPO)、过氧化物酶(Peroxidase,POD)、苯丙氨酸裂解酶(Phenylalamine ammonia lyase,PAL)活性的升高,减缓果实的衰老与褐变,还能在贮藏期明显提高几丁质酶和β-1,3-葡聚糖酶活性,从而提高果实的抗病性。通过Origin分析,综合得分从大到小的处理为ClO_(2)低组、ClO_(2)高组、SO_(2)、CK组,进一步说明低浓度ClO_(2)缓释剂处理的保鲜效果最好,更有利于维持贮藏期果实品质和提高果实抗病性。Using red globe grapes as the test material,this study investigated the changes in commercial indicators,fruit quality indicators,and defensive enzyme activity of red globe grapes during storage under cold storage conditions.The effects of different release concentrations of chlorine dioxide(ClO_2)sustained-release agents and SO_(2)treatment on the preservation of red globe grapes were also explored.The results showed that the low concentration ClO_(2)treatment had the best effect in inhibiting the weight loss and threshing of red globe grape.But the SO_(2)treatment has the best maintenance of tensile resistance.The treatment of chlorine dioxide sustained-release agent had a good effect on the maintenance of fruit hardness.Among them,the low ClO_(2)treatment group had the best preservation effect.It could effectively maintain the commercial characteristics of grapes,It could effectively inhibit the decline of fruit pulp average hardness,titrable acid content and vitamin C content.Chlorine dioxide sustained-release agent treatment could also inhibit the increase in polyphenol oxidase(PPO),peroxidase(POD)and phenylalamine ammonia lyase(PAL)enzyme activity,they could slow down fruit senescence and browning,and they could also significantly increase chitinase andβ-1,3-glucanase activity during the storage period,thereby improving the disease resistance of the fruit.According to Origin analysis,the comprehensive score was in the order of ClO_(2)low group,ClO_(2)high group,SO_(2)group,and CK group.This further indicated that low-concentration ClO_(2)sustained-release agent treatment had the best preservation effect,which was more beneficial to maintain fruit quality and improve fruit disease resistance during storage.

关 键 词：葡萄 ClO_(2)缓释剂 贮藏品质 保鲜效果 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]