短时高浓度二氧化碳处理对冰温贮藏期间葡萄果实软化生理的影响

Effect of short-term high-CO_2 treatments on soften physiology of table grape under controlled freezing point storage

以‘乍娜’葡萄为试材,考察冰温贮藏条件下不同高浓度外源CO2处理对贮藏过程中葡萄好果率、硬度及软化生理指标的影响,分析各指标间的相关性,以期为葡萄新型无硫保鲜技术的开发提供切实的方法和理论依据。结果表明,10%CO2能够使冰温贮藏过程中葡萄好果率和果实硬度保持在较高水平,有效抑制果实原果胶含量的下降及多聚半乳糖醛酸酶(PG)、纤维素酶(Cx)及β-半乳糖苷酶(β-Gal)活性的升高;贮藏过程中,葡萄果实好果率与果实硬度呈极显著正相关,果实硬度与原果胶含量呈极显著正相关,与PG和β-Gal活性呈极显著负相关。由此可见,适宜浓度短时CO2处理可通过调控葡萄果实中软化相关生理机制,从而抑制果实软化,提高果实贮藏品质。

Table grapes（Vitis vinifera L.） Zana were analysed to determine the effect of short-term high-CO2 treatments under controlled freezing-point temperature storage on good fruit rate,hardness and physiological indexes of softening of table grape.Relationship among different indexes was also analysed with the purpose of providing effective method and theory for developing non-sulfur grape preservation technology.The result showed that good fruit rate and hardness of table grape could be maintained at high level under controlled freezing-point temperature storage by short-term,10% CO2 treatment.It could also inhibit the decreasing of fruit proto pectin content and the increasing of PG,Cx and β-Gal activity.There were high significant positive correlation between good fruit rate and hardness of table grape.Fruit hardness had highly significant correlation with fruit proto pectin content,and had highly significant negative correlation with PG and β-Gal activity.The results indicated that short-term CO2 treatments with proper concentration could inhibit fruit softening and improve fruit quality through regulating physiological mechanism of table grape softening.