苦菜冻干粉水提液对葡萄保鲜品质及抗氧化性的影响

Effects of Sonchus oleraceus L. Extraction on Grapes Quality and Antioxidant Activity during Storage

以苦菜为研究材料,冷冻干燥后磨粉,制备浓度为20, 40, 60和80 mg/L的水提液,对葡萄进行保鲜处理,通过测定其脱粒率、腐烂率、果梗褐变指数、维生素C含量、有机酸含量等贮藏指标,同时测定SOD、POD抗氧化性指标,以期寻找最有利于葡萄贮藏及保证其优良品质的苦菜提取液浓度。结果表明:不同浓度的苦菜提取液在一定程度上对葡萄保鲜及品质的影响有积极作用。与CK组相比,经浓度为60 mg/L提取液处理的葡萄脱粒率、腐烂率、果梗褐变指数等指标的上升趋势显著减缓,说明此浓度的苦菜提取液可以显著降低贮藏期葡萄的损伤;此浓度下维生素C和有机酸含量的下降趋势最缓慢,所测SOD和POD酶活性较高,葡萄品质较佳。

In order to explore the best concentration of Sonchus oleraceus L. extraction for grape storage and quality, the grapes were treated with 20, 40, 60 and 80 mg/L concentration of Sonchus oleraceus L. that the material was grounded to powder after freeze-dried. We measured the storage indexes, such as shattering rate, decay rate, stem browning index, vitamin C content and organic acid content, and the antioxidant indexes of SOD and POD were also determined at the same time. The result shows that different concentrations of Sonchus oleraceus L. extraction have positive effects on the preservation and quality of grape in some extent. Compared with CK group, the increasing trend of grape shattering rate, decay rate, stem browning index treated with 60 mg/L extraction were significantly slowed down, indicating that the concentration of Sonchus oleraceus L. extraction could significantly reduce grape damage during storage;Under this concentration, the content of vitamin C and organic acid declined most slowly, and the enzyme activity of SOD and POD was higher, which indicated that the quality of grape was the best.