微胶囊化防腐药剂防止红提葡萄小包装MA贮藏中SO_2伤害的研究

Studies on Preventing SO_2 Injure with Antiseptic Agents Microencapsulated during Small-packaging MA Storage for Red Grape Variety

红提葡萄采前喷淋经微胶囊化处理的防腐药剂(0.2%对羟基苯甲酸乙脂,0.2%新洁尔灭,1.5%β-环状糊精),入贮时在包装袋内放入低剂量的CT2SO2类保鲜剂(4袋/5kg果穗),在温度为-1℃、相对湿度为90%～95%条件下贮藏180d,和对照CK1(采前不作处理,使用7袋CT2/5kg果穗)、CK2(采前喷淋蒸馏水,使用7袋CT2/5kg果穗)相比较,漂白指数、腐烂率和果梗褐变指数分别降低68.32%和67.91%、65.93%和66.12%、25.73%和37.08%,穗轴褐变指数差异不显著;和对照CK3(采前喷淋未经微胶囊化处理的以上防腐药剂,使用4袋CT2/5kg果穗)相比较,漂白指数、腐烂率、果梗褐变指数和穗轴褐变指数分别降低18.18%、74.75%、67.00%和71.78%。

Four different storage treatments were assayed. For treatment T, before harvest, grapes were sprayed with antiseptic agents microencapsulated with 0.2% Ethyl p-hydroxybenzoate, 0.2% Bromo-Geramium and 1.5% 13-cyclodextdn, and placed in a special polyethylene bag, with CT2 （SO2 tablet） in less than normal dosage and （4bags/Skg grape fruits were prepareds）. For control CK 1, grapes were sprayed with nothing. For control CK2, grapes were sprayed with distilled water and with CT2 in normal dosage 7bags/Skg grape fruits were prepared. For control CK3, the antiseptic agents sprayed just the same as treatment T, but without microencapsulation, and also with CT2 in less than normal dosage and 4bags/Skg grape fruits was prepared. After 180days of storage, treatment T group showed that the bleaching index, rotten fruit rate and stalk browning index all decrease by 68.32% and 67.91%, 65.93% and 66.12%, 25.73% and 37.08% respectively, in comparison with the controls CK1 and CK2. There is insignificant difference in fruit pedicel browning index. Both the fruit peticel and the spike browning indexes of treatment T decrease by 18.18%, 74.75%, 67.00% and 71.78% respectively in turn, in comparison with those of control CK3.