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鲜食葡萄采后病害控制和降低果实SO2残留量是减少贮藏过程中损失的关键因素。以新疆无核白葡萄为试材,分析了双组分SO2-ClO2和单组分SO22种保鲜剂在0℃条件下对无核白葡萄采后品质相关参数和果实SO2残留量变化的影响。结果表明:与单组分SO2处理相比较,双组分SO2-ClO2可显著降低果实中SO2残留,延缓可溶性糖和可滴定酸(Titratable acidity,TA)含量的降低,抑制丙二醛(Malondialdehyde,MDA)含量的积累,诱导超氧化物歧化酶(Superoxidase dismutase,SOD)、过氧化物酶(Peroxidase,POD)、过氧化氢酶(Catalase,CAT)、抗坏血酸过氧化物酶(Ascorbate peroxidase,APX)活性的增加。双组分SO2-ClO2较好地保持了葡萄的贮藏品质,为减少SO2使用量和提高葡萄采后食用安全性提供了新的方法。
Postharvest disease control of fresh grapes and reducing fruit SO2 residues are the key factors to reduce the loss during storage. The effects of SO2-ClO2 and one-component SO22 preservatives on the quality of seedless white grape and the changes of SO2 residues in fruit were analyzed using Xinjiang seedless white grape as test material. The results showed that two-component SO2-ClO2 could significantly reduce the residual SO2 in fruit, delay the decrease of soluble sugar and titratable acidity (TA), and inhibit the growth of malondialdehyde (SOD), peroxidase (POD), catalase (CAT), ascorbate peroxidase (APX) Increase in activity. Two-component SO2-ClO2 better preserves the storage quality of grapes and provides a new method for reducing the amount of SO2 and improving the post-harvest food safety.