SO_2结合壳聚糖处理对采后鲜食葡萄品质的影响

Effect of SO_2 Combined with Chitosan on the Quality of Fresh Grape

以巨峰葡萄(Kyoho)为试验材料,分别以蒸馏水、各浓度壳聚糖溶液(0.5%、1.0%、1.5%)、二氧化硫(SO_2)保鲜剂、SO_2保鲜剂与各浓度壳聚糖溶液(0.5%、1.0%、1.5%)共同处理,后置于0℃环境下贮藏,通过对贮藏过程中果实各项生理指标的检测和分析,研究了壳聚糖降低SO_2对葡萄的伤害程度。结果表明:壳聚糖处理能够减少SO_2对失重率、落粒率、硬度等方面所带来的伤害。故壳聚糖对于巨峰葡萄的采后贮藏品质有着较好的控制,是一种具有广阔市场前景的葡萄保鲜剂。

Kyoho table grapes was used as the experimental material,and treated with distilled water,each concentration of chitosan solution(0.5%,1.0%,1.5%),sulfur dioxide(SO2)preservative,and SO2 preservatives were treated with each concentration of chitosan solution(0.5%,1.0%,1.5%),then stored at 0℃.Through the detection and analysis of the physiological indexes of fruits during storage,chitosan was selected to reduce the damage of SO2 to grape.The results showed that:chitosan treatment could reduce the damage caused by SO2 on the rate of weight losing rate,dropping rate,hardness and so on.Therefore,chitosan has a good control on the postharvest storage quality of Kyoho table grape,and it is a grape preservative with broad market prospects.