摘要
【目的】研究减压熏蒸技术对鲜食葡萄采后贮藏品质的影响,为气体减压熏蒸技术在鲜食葡萄保鲜上的应用提供技术支持。【方法】在(0±2)℃贮藏条件下,以红提葡萄(Vitis vinifera cv.Red Globe)为试材,采用一氧化氮(NO)减压熏蒸保鲜处理,分析测定果实硬度、可溶性固形物(SSC)、可滴定酸(TA)和抗坏血酸(AsA)等采后生理指标的变化。【结果】70 kPa+30μL/L NO减压熏蒸为最适宜的处理方式,有效降低了果实的失重率、落粒率和腐烂率,减缓果肉的硬度下降和水分的流失,显著延缓红提葡萄SSC、TA和AsA含量的降低,促进过氧化物酶(POD)活性。【结论】NO减压熏蒸能有效的延长鲜食葡萄贮藏期,保持果实品质。
【Objective】To study the effect of vacuum fumigation technology on postharvest storage quality of table grapes.【Method】The preservation of nitric oxide(NO)fumigation with hypobaric treatment on'Red Globe'table grapes stored under(0±2)℃was studied.The dates of firmness,soluble solid content(SSC),titratable acidity(TA),ascorbic acid(AsA)and so on were measured to evaluate the preservation effect under different treatments.【Result】The most appropriate treatment condition was 70 kPa atmosphere with 30μL/L nitric oxide.Our test showed that nitric oxide with hypobaric treatment significantly lowered the weightlessness,drop rate and decay rate.In the meantime,this treatment,compared with the control,keep the hardness of flesh and inhibited the loss of water,delayed the decreasing of SSC,TA,AsA and promoted POD activity.【Conclusion】Not only nitric oxide with hypobaric treatment was able to prolong the storage period of grapes,but it could also maintain the quality.In addition,it provides technical support for the storage and preservation of grapes.
作者
闫波雯
魏佳
张政
吴忠红
吴斌
YAN Bowen;WEI Jia;ZHANG Zheng;WU Zhonghong;WU Bin(College of Food Sciences and Pharmacy,Xinjiang Agricultural University,Urumqi 830052,China;Research Institute of Agro-products Storage and Processing,Xinjiang Academy of Agricultural Sciences,Urumqi 830091,China)
出处
《新疆农业科学》
CAS
CSCD
北大核心
2020年第1期54-62,共9页
Xinjiang Agricultural Sciences
基金
新疆维吾尔自治区自然科学基金“一氧化氮(NO)延缓无核白葡萄果柄褐变的作用机理”(2016D01A048)~~
关键词
红提葡萄
一氧化氮
减压
熏蒸
采后品质
red globe grapes
nitric oxide
hypobaric treatment
fumigation
storage quality
