SO2不同保鲜处理对醉金香葡萄贮藏效果的影响

Effects of Different SO2 Preservation Treatments on "Zuijinxiang" Grape during Storage

中文关键词: 二氧化硫  葡萄  贮藏效果  安全性

英文关键词: sulfur dioxide  grape  storage effect  safety

中文摘要:

      目的 探究SO2不同保鲜处理对醉金香葡萄贮藏效果及安全性的影响。方法 采用SO2气态处理结合固态保鲜剂处理SO2气+CT2和SO2气+简化包，以及单独固态保鲜剂处理CK+CT2和CK+简化包对葡萄进行处理，并贮藏于(0±0.5)℃的冷库中，分别在贮藏30，60，90，105 d时进行调查，并分析贮藏期间葡萄的脱粒率、腐烂率、呼吸强度、乙烯生成速率、可溶性固形物含量、可滴定酸含量、Vc含量、果梗和果皮电导率、MDA含量、叶绿素含量、花青素含量、PPO活性和POD活性。结果 在4种保鲜处理中，CK+简化包处理对抑制葡萄果实腐烂有较好的作用，SO2+简化包处理对抑制脱粒表现较好，同时还可有效保持果实的可溶性固形物、可滴定酸、Vc、果梗叶绿素等含量，能很好地抑制果梗和果皮膜透性的增加及丙二醛含量的增加，对降低呼吸作用和乙烯释放量，抑制褐变，抑制PPO和POD活性等方面也起到了积极的作用。结论SO2气态处理结合固态保鲜剂处理（SO2气+简化包）能较好地保持葡萄贮藏期间的品质，延缓其衰老。

英文摘要:

      The work aims to study the effects of different preservation treatments of SO2 on the storage and safety of "Zuijinxiang" grape. The grapes were treated by SO2 gas+CT2 and SO2 gas+ simplified package as gaseous treatment combining solid preservative treatments and CK + CT2 and CK+simplified package as separate solid preservative treatments and then put in cold storage of (0±0.5)°C for 30, 60, 90 and 105 d, respectively. The fruit threshing rate, rot rate, respiration rate, ethylene production rate, soluble solids, titratable acid, Vc content, conductivity of stem and peel, MDA content, chlorophyll and anthocyanin, PPO and POD activities during the storage were analyzed. Among the four preservation treatments, CK+ simplified package treatment had a good effect on the inhibition of grape fruit rot, while SO2+ simplified package treatment had better inhibition on fruit dropping and could effectively maintain the soluble solid content, titratable acid content, Vc content and chlorophyll content of stem at the same time. Moreover, it could also inhibit the increase in the permeability of the stem and peel, and the content of malondialdehyde. It also played a positive role in reducing respiration and ethylene release, inhibiting browning, inhibiting PPO and POD activity. SO2 gas treatment combined with solid preservative treatment (SO2 gas + simplified package) can better maintain the grape quality during storage and delay the aging.