真空浸渍乳酸钙处理对采后葡萄细胞壁多糖纳米结构的影响研究

Effect of vacuum impregnated calcium lactate on quality characteristics of postharvest grapes

研究了真空浸渍乳酸钙处理对采后葡萄理化品质的影响,同时结合葡萄细胞壁多糖含量及微观结构的变化分析,探讨真空浸渍乳酸钙处理对采后葡萄品质特性的影响机制。研究结果表明,真空浸渍乳酸钙处理能够有效延缓葡萄硬度的降低、失重率和腐烂率的增加,褐变程度的加深和多糖含量的下降速度。原子力显微镜分析结果表明,真空浸渍乳酸钙处理葡萄的细胞壁多糖在较大链宽和链长范围内的分布频率均显著高于其他组,葡萄品质变化与其细胞壁多糖微观结构密切相关。研究结果为建立果蔬的真空浸渍乳酸钙保鲜方法提供了一定的理论依据。

In this paper,the effects of vacuum-impregnated calcium lactate treatment on the physical and chemical quality of postharvest grape were studied,and the effects of cell wall polysaccharide content and microstructure on the shelf life of postharvest grapes were discussed.The results show that the vacuum impregnation of calcium lactate can effectively delay the loss of grape hardness and increase in weightlessness and decay,the degree of browning and the rate of decline of polysaccharide content.The texture change of fruit was closely related to the change of cell wall structure.The structural characterization showed that the frequency of cell wall polysaccharide treated by vacuum impregnation of calcium lactate was significantly higher than that of other groups in the range of larger chain width and chain length,indicating that vacuum impregnation of calcium lactate can effectively maintain the good quality of grapes during storage.In this study,the degradation of cell wall polysaccharides was studied at the molecular level,which provided a theoretical basis for the establishment of vacuum impregnated calcium lactate preservation methods for fruits and vegetables.