肉桂复合丁香处理对“夏黑”葡萄贮藏品质的影响

Influence of Compound Cinnamomum cassia Presl and Eugenia caryophyllata Thunb.Extraction on Postharvest Storage Quality of“Summer Black”Grape

以"夏黑"葡萄为试验材料,探讨不同浓度的肉桂复合丁香提取物结合1.5%壳聚糖处理对"夏黑"葡萄果实采后贮藏品质的影响。结果表明,与对照相比,肉桂复合丁香提取物结合壳聚糖涂膜处理对采后"夏黑"葡萄果实的腐烂率的上升具有一定抑制作用,在一定程度上延缓了VC含量、可溶性固形物含量以及果实硬度的下降速度,保持了果实的感官品质。其中,以肉桂复合丁香提取物结合壳聚糖涂膜的C4((9 g肉桂+20 g丁香+1.5%壳聚糖)/L)对采后"夏黑"葡萄果实的贮藏品质保持最佳。

This research focused on effect of different concentrations of compound Cinnamomum cassia Presl and Eugenia caryophyllata Thunb.extraction with 1.5%chitosan coating on postharvest storage quality of"Summer Black"grapes.The results showed that compared with the control,compound Cinnamomum cassia Presl and Eugenia caryophyllata Thunb.extraction treatment had better inhibitory effect on the decay rate of postharvest grape fruits,some extent maintain the VC content,total soluble solids content and firmness,effectively keep the storage quality of"Summer Black"grapes.Among them,compound Cinnamomum cassia Presl and Eugenia caryophyllata Thunb.extraction with the concentration of Cinnamomum cassia Presl(9 g)add Eugenia caryophyllata Thunb.(20 g)add 1.5%chitosan was the best for the storage effect of postharvest"Summer Black"grapes,whose decay rate was the lowest,fresh-keeping best on VC content,total soluble solids content and firmness,effectively best keep the storage quality.