新型保鲜剂处理对阳光玫瑰葡萄贮藏品质的影响

Effects of new sulfur based preservatives on the storage quality of Shine Muscat grape

为探究新型保鲜剂对阳光玫瑰葡萄品质的影响,筛选出最佳的新型保鲜剂组合技术,以阳光玫瑰葡萄为试材,在(0±0. 5)℃贮藏条件下,研究新型精准控硫保鲜剂对阳光玫瑰葡萄贮藏品质的影响。结果表明,新型精准控硫保鲜剂能有效维持葡萄贮藏期间的光泽,延迟可溶性固形物(total soluble solid,TSS)、可滴定酸(total acid,TA)和还原糖含量的下降,较好保持葡萄的外观和风味,并能使葡萄果肉的硬度维持在较高的水平;另外,能很好地抑制多酚氧化酶(polyphenol oxidase,PPO)活性,保持较高的过氧化氢酶(catalase,CAT)活性,延缓衰老,延长贮藏时间。以T1(精准制孔保鲜剂5包)处理对阳光玫瑰葡萄保鲜效果最好。

This study aims to explore the effect of new preservatives on the quality of Shine Muscatgrape and to select the best combination of preservatives. The effects of a new precise sulfur control preservative on the storage quality of Shine Muscat grape were studied under( 0 ± 0. 5) ℃ storage condition.Results indicated that a new precision control sulfur antiskating agent could effectively maintain the luster of the grape storage period,delay soluble solids,total soluble solid( TSS) and titratable acid,total acid( TA) and decrease in reducing sugar content,thus to better keep grape appearance and flavor. Additionally,it could maintain the grape flesh hardness at a higher level and well inhibit the activity of polyphenol oxidase( PPO),maintain high catalase( CAT) activity,delay senility and increase the storage time. In conclusion,T1( 5 packets of precise pore preservative) is the best preservative for Shine Muscat grape.