摘要
以红提葡萄为试材,通过对不同处理方式果实在贮藏期间品质和生理生化指标的变化规律分析,探讨冰温贮藏条件下,1-MCP和ClO2处理对果实的保鲜效果。结果表明:1-MCP+ClO2处理结合了1-MCP、ClO2处理的优点,减轻了葡萄贮藏过程中因腐烂造成的损失,对果实可滴定酸(TA)、可溶性固形物(TSS)和VC含量的保留有积极作用,良好的保持了葡萄的品质和营养成分;抑制了葡萄呼吸和乙烯生成速率,减缓了细胞膜透性和丙二醛(MDA)含量的增长速度,增强过氧化物酶(POD)和超氧化物歧化酶(SOD)的活性,有效延缓了葡萄在贮藏过程中的衰老进程。
The effect of the treatment with 1-MCP and ClO2 on postharvest quality and physiology of red globe grape during freezing-point storage was explored through determining the physiological and biochemical indexes.The results showed that the treatment of 1-MCP coupled with ClO2 revealed more advantages to 1-MCP and ClO2 treatments,and reduced the loss of grape due to rot during the storage.In addition,the treatment of 1-MCP coupled with ClO2 could maintain titratable acidity,total soluble solids,VC content,grape quality and nutrients,inhibit respiratory intensity and ethylene production,slow down the growth of cell membrane permeability,decrease MDA content,increase the activity of POD and SOD,and delay the aging process.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2012年第22期302-307,共6页
Food Science
基金
“十二五”国家科技支撑计划项目(2012BAD38B01)
国家“973”项目(12728B1001)
