二氧化氯对‘克瑞森无核’葡萄贮藏品质的影响  

Effects of Chlorine Dioxide on the Storage Quality of‘Crimson Seedless’Grapes

作　　者：集贤 王泽彬 高元惠 侯双迪 张玲 朱志强 张业尼 李灿婴 葛永红 JI Xian;WANG Zebin;GAO Yuanhui;HOU Shuangdi;ZHANG Ling;ZHU Zhiqiang;ZHANG Yeni;LI Canying;GE Yonghong(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;College of Food Science and Engineering,Bohai University,Jinzhou 121013,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]渤海大学食品科学与工程学院,辽宁锦州121013

出　　处：《保鲜与加工》2025年第2期30-37,共8页Storage and Process

基　　金：天津市科技计划项目(24ZYCGSN01280);兵团财政科技计划项目(2023AB063);欧盟Swich Asa项目(ACA/2021/428-472)。

摘　　要：为探究不同ClO_(2)处理方式和浓度对冷藏条件下‘克瑞森无核’葡萄贮藏品质的影响,以‘克瑞森无核’葡萄为试材,分别采用二氧化氯缓释剂(0.20 g/kg ClO_(2)和0.32 g/kg ClO_(2))处理和浸泡(0.06 g/L ClO_(2))处理果穗,探究不同二氧化氯处理方式在冷藏条件下对葡萄贮藏品质的影响。结果表明:二氧化氯缓释剂处理能够较好地抑制贮藏期间葡萄果实的腐烂率、呼吸强度和乙烯生成速率的升高,从而减缓衰老,同时还能有效保持果实的可溶性固形物含量和硬度;较好地抑制贮藏中后期多酚氧化酶(PPO)活性的上升和贮藏期间过氧化物酶(POD)活性的上升,在贮藏初期就能提高苯丙氨酸解氨酶(PAL)活性,提高果实的抗氧化能力和抗病性;而浸泡处理对果实VC含量的保持有较好的效果。通过主成分分析得到综合得分从大到小的处理依次为处理2(0.32 g/kg)、处理1(0.20 g/kg)、处理3(0.06 g/L)和CK,进一步说明0.32 g/kg ClO_(2)缓释剂处理的保鲜效果最好,更有利于维持贮藏期间果实品质和提高果实抗病性。In this study,the‘Crimson Seedless’grapes were used as the test materials,then treated with chlorine diox-ide(ClO_(2))sustained-release agent(0.20 g/kg,0.32 g/kg)and ClO_(2)solution soaking(0.06 g/L)to explore the effects of different ClO_(2)treatments on storage qualities of the grapes under cold storage conditions.The results showed that ClO_(2)sustained-release agent treatment could inhibit the increase of decay rates,respiratory intensity and ethylene produc-tion rates of grape fruits during storage period,thereby slowing down the fruits aging,and effectively maintaining the soluble solid contents and hardness,which could inhibit the increase of PPO activity in middle and late storage peri-ods,and increase PAL activity in early storage period,and improve the antioxidant capacities and disease resistance of fruits.However,soaking treatment presented better effects on maintaining the VC contents of the fruits.According to principal components analysis,the treatments with comprehensive scores from high to low were treatment 2(0.32 g/kg),treatment 1(0.20 g/kg),treatment 3(0.06 g/L)and CK,which further indicated that 0.32 g/kg ClO_(2)demonstrated the best fresh-keeping effects,which would be more conducive to maintaining fruit qualities during storage period and improving the disease resistance.

关 键 词：二氧化氯 葡萄 保鲜 贮藏品质 

分 类 号：S609.3[农业科学—园艺学]