褪黑素/山梨酸钾/壳聚糖复配对葡萄果梗褐变防控及果实保鲜效果研究  

Study on the effects of melatonin/potassium sorbate/chitosan combination on the prevention and control of grape stem browning and fruit preservation

作　　者：王晓茜 宁娜 刘明娇 唐玥 南立军[1] WANG Xiaoxi;NING Na;LIU Mingjiao;TANG Yue;NAN Lijun(Chuxiong Normal University,Chuxiong,Yunnan,675000,China)

机构地区：[1]楚雄师范学院,云南楚雄675000

出　　处：《中国南方果树》2025年第1期143-149,154,共8页South China Fruits

基　　金：云南省地方本科高校基础研究联合专项面上项目(202101BA070001-191);第八批云南省高校科技创新团队建设“云南省高校滇中林下特色生物资源研究与开发利用科技创新团队”(20200838);楚雄师范学院大学生科研课题项目(XDKY24003)资助。

摘　　要：为优化抑制葡萄果梗褐变的保鲜配方,以“夏黑”葡萄为试验材料,常温贮藏条件下,对浸泡葡萄果梗的褪黑素、山梨酸钾、壳聚糖浓度在单因素试验基础上采用响应面法,以综合指数为响应值,对其保鲜配方进行优化,并对最佳配方处理下的葡萄果梗失重率、多酚氧化酶(PPO)、过氧化物酶(POD)、丙二醛(MDA)和葡萄果实落果率、感官评价、可溶性固形物、MDA含量等指标进行测定,评价调控葡萄果梗褐变及果实保鲜效果。结果表明,抑制葡萄果梗褐变的最佳配方为:褪黑素0.50 mmol/L+山梨酸钾0.25%+壳聚糖1.00%;通过对果梗和果实各生理指标的测定,得出贮藏第7天时,最佳配方处理的葡萄果梗失重率,PPO、POD活性和葡萄果实落果率、MDA含量均显著低于CK组,综合指数、感官评价和可溶性固形物含量显著高于CK组。因此,该最佳配方处理能有效抑制葡萄果梗褐变进程,对葡萄果实也有较好的保鲜效果。In order to optimize the preservation formula for inhibiting the browning of grape stem,the response surface method was used to optimize the concentration of melatonin,potassium sorbate and chitosan of soaked grape stem under the condition of normal temperature storage based on single factor test,and the comprehensive index was used as the response value.The weight loss rate of grape stem,the activity of polyphenol oxidase(PPO),peroxidase(POD),and the content of malondialdehyde(MDA),soluble solids,fruit falling rate,sensory evaluation,and other indexes under the optimal formula treatment were determined to evaluate the effect of regulating the browning of grape stem and fruit preservation.The results showed that the best formula to inhibit the browning of grape stem was melatonin 0.50 mmol/L+potassium sorbate 0.25%+chitosan 1.00%.Through the determination of physiological indexes of fruit stem and fruit,it was concluded that on the 7th day of storage,the weight loss rate of grape stem,the activity of PPO,POD,fruit falling rate and MDA content of grape fruit treated with the best formula were significantly lower than those in CK group.The comprehensive index,sensory evaluation and soluble solid content were significantly higher than those in CK group.Therefore,the optimal formula treatment can effectively inhibit the browning process of grape stem,and has a good fresh-keeping effect on grape fruit.

关 键 词：响应面法 果梗褐变 褪黑素 山梨酸钾 壳聚糖 葡萄保鲜 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]