不同保鲜处理对“阳光玫瑰”葡萄贮藏品质及生理生化的影响

Effects of different preservatives treatments on storage quality and physiological-biochemical index of Shine Muscat grape

以"阳光玫瑰"葡萄为供试材料,设置SO2熏蒸+6.6 g CT2保鲜剂和6.6 g CT2保鲜剂2个处理,以不熏蒸、不加保鲜剂为对照,比较不同保鲜处理对"阳光玫瑰"葡萄采后贮藏品质及生理生化指标的影响。结果表明,SO2熏蒸+6.6 g CT2保鲜剂配合使用能够有效降低葡萄贮藏过程中的掉粒和腐烂,并较好地维持果实硬度和果柄耐拉力;同时,该处理的果实可溶性固形物(Total soluble solids, TSS)和可滴定酸(Titratable acid, TA)含量在整个贮藏过程中均显著高于处理Ⅱ和对照,其下降速度较其他处理缓慢,贮藏至120 d时这2个指标分别为21.3%和2.17%。整个贮藏过程中,SO2熏蒸+6.6 g CT2保鲜剂处理的果实抗环血酸(Vc)含量下降38.5%,显著比处理Ⅱ和对照下降缓慢。另外,处理Ⅰ和处理Ⅱ的果实过氧化物酶(POD)活性均显著高于对照,且处理Ⅰ能够很好地抑制多酚氧化酶(PPO)活性的升高,贮藏120 d时,PPO活性上升至70.83 U·g^-1,显著低于CT2保鲜剂(80.67 U·g^-1)和对照处理(85.23 U·g^-1)。综上所述,SO2熏蒸+6.6 g CT2保鲜剂配合使用能够有效地延缓果实衰老,保持其外观品质,从而延长贮藏时间。

In this experiment, Shine Muscat grapes were used as experimental materials to study the effects of different preservatives treatments on postharvest storage quality and physiological and changes of physiology of Shine Muscat grape. Two treatments of SO 2 fumigation+6.6 g CT 2 preservative (treatment Ⅰ)(The main components are Na 2S 2O 3) and 6.6 g CT 2 preservative (treatment Ⅱ) were set up to compare with no fumigation and no preservative (control). The results showed that SO 2 fumigation combined with 6.6 g CT 2 preservative could effectively reduce berry drop and decay during grape storage. And it also could maintain the fruit hardness and the tensile strength of the fruit stalk better than treatment Ⅱ and control. Meanwhile, the contents of total soluble solids (TSS) and titratable acid (TA) of fruit under treatment Ⅰ were significantly higher than those of other treatments during the whole storage, and which had some slower decline rates of 21.3% and 2.17%, respectively, at storage of 120 days. During the whole storage process, the content of ascorobic acid (Vc) decreased by 38.5% under SO 2 fumigation +6.6 g CT 2 preservative treatment, which was less than the other two treatments significantly. Under The condition of treatment Ⅰ and Ⅱ, peroxidase (POD) activity were significantly higher than the control. In addition, the treatment Ⅰ can well restrain the rise of polyphenol oxidase (PPO) activity. At the storage of 120 days, PPO activity rose to 70.83 U·g^-1 , which was lower than CT 2 treatment (80.67 U·g^-1 ) and control (85.23 U·g^-1 ) significantly. In summary, the treatment of SO 2 fumigation+6.6 g CT 2 preservative could delay the aging of fruits effectively and maintain fruit appearance quality. Thus it prolong the storage time.