不同保鲜剂结合冰温对玫瑰香葡萄贮藏品质和生理生化的影响

Effects of different preservatives combined with controlled freezing-point on the storage quality and physiological-biochemical index of Muscat Hamburg grape

摘要: 以玫瑰香葡萄为试材,研究了不同保鲜剂结合冰温（-0.5～-0.2℃）对玫瑰香葡萄采后贮藏品质及生理的影响。结果显示:保鲜剂结合冰温能有效减少葡萄贮藏期间的失重、脱粒、腐烂,延迟可溶性固形物、可滴定酸、VC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、弹性、凝聚性、咀嚼性维持在较高的水平;另外,能很好的抑制丙二醛的积累、PPO活性,保持较高的POD、SOD活性,延缓衰老,增长贮藏时间。其中以处理Ⅲ即8gCT2保鲜剂+1gCT5保鲜剂处理对玫瑰香葡萄保鲜效果最好。

Abstract: Muscat Hamburg grapes were processed by different preservatives combined with controlled freezing point storage (-0. 5～-0. 2℃) to study the storage quality and change of physiology. The results showed that preservatives combined with controlled freezing point storage could decrease weight loss, berry drop, decay, alleviate the decline of total soluble solids, titratable acidity and VC content, maintain the flavor and appearance of grapes. It also effectively maintained hardness, springiness, cohesiveness, chewiness of fruit. Meanwhile it could inhibite the accumulation of MDA and PPO enzyme effectively, maintain higher activity of POD, SOD;delay the aging of fruit and prolong the storage time. All these showed that the Muscat Hamburg grape of 8g CT2+1g CT5 treatment had the best storage quality.