热水处理对轻度加工葡萄粒保护酶活性和膜脂过氧化的影响

Effect of Heat Water Treatment on Protective Enzymes and Membrane Lipid Peroxidation of Lightly Processed Grape

为探讨热处理对轻度加工葡萄粒贮藏保鲜的效果和轻度加工葡萄粒衰老机制,以红地球葡萄为试验材料,按照轻度加工果蔬技术对葡萄进行处理后,研究45℃8min、45℃10min、50℃1min、50℃3min热水处理对轻度加工葡萄粒衰老过程中膜脂过氧化作用及贮藏效果的影响。结果表明:45℃8min、45℃10min、50℃1min、50℃3min热水处理轻度加工葡萄粒,能抑制过氧化物酶(POD)、过氧化氢酶(CAT)和超氧化物歧化酶(SOD)活性的下降,降低丙二醛(MDA)含量的积累和果肉组织的相对电导率,从而抑制轻度加工葡萄粒的衰老软化。尤其以45℃8min热处理保鲜轻度加工葡萄粒效果最佳,在贮藏90d时其好果率可达91%。

In order to explore the effectiveness of pre-storage heat treatment on mechanism of senescence and softening and storage quality of lightly processed grape, lightly processed Red Globe grape were dipped in water at either 45℃ for 8 min, 10 min or 50 ℃ for 1 min, 3 min before stored. The effects of hot water on membrane lipid perexidation and storage quality during the storage were investigated in the paper. The results indicated that the declines of POD. CAT and SOD activities were suppressed markedly, and both the accumulation of MDA and the relative conductivity of fruit tissue were reduced, so the senescence of lighty-precessed Red Globe grape was delayed. Especially, 45 ℃ for 8 min was the best treatment and make fine fruit rate of lightly processed Red Globe grape up to 91% at storage 90d.