关键词: 酿酒葡萄, 酿酒葡萄, 果实, 多酚, 抗氧化能力

Abstract: To prolong fresh-keeping period of hawthorn fruits, improve storage quality, and screen proper temperature parameter of controlled freezing point, the authors studied the changes of post-harvest physiology and quality of‘Open’hawthorn fruits under four storage temperatures such as common freezing (0±0.5)℃, - 0.4℃, -1.0℃, and -1.6℃. The results showed that the treatment of -1.0℃ reduced generation rate and the maximum generation quantity of ethylene in hawthorn fruit, slowed down the decline of fruit hardness, contents of titratable acid (TA) and vitamin C (Vc), efficiently restricted accumulation of MDA in fruit, lessened the increase of PPO activity and the decline of phenols in the late period of storage. In addition, the treatment postponed physiological aging process of hawthorn fruit and maintained excellent storage quality. While, after 160 days of storage, the peak value of ethylene release increased significantly in the hawthorn fruits under the temperatures of controlled freezing point of - 1.6℃ , titratable acid (TA) and vitamin C (Vc) were rapidly degraded, the content of MDA significantly increased, PPO activity rose obviously and the contents of phenols rapidly decreased. All of these accelerated the browning speed of fruit, characteristics of physiological harm were obvious, and the quality was seriously deteriorated. In conclusion, under the temperature of controlled freezing point of -1.0℃, physiological metabolism of hawthorn fruit was efficiently restricted and there was no physiological harm, so storage effect was the best.