不同复合保鲜处理对‘夏黑’果实贮藏效果的影响

doi:10.11924/j.issn.1000-6850.casb2021-0349

中国农学通报 ›› 2022, Vol. 38 ›› Issue (7): 135-143.doi: 10.11924/j.issn.1000-6850.casb2021-0349

所属专题：生物技术；园艺

• 食品·营养·检测·安全 • 上一篇下一篇

不同复合保鲜处理对‘夏黑’果实贮藏效果的影响

郑碧霞¹^,²(), 戢小梅¹, 李长林¹, 龚林忠³, 方林川¹()

¹武汉市农业科学院,武汉 430065
²华中农业大学园艺林学学院,武汉 430070
³湖北省农业科学院果树茶叶研究所,武汉 430209

收稿日期:2021-04-06 修回日期:2021-11-25 出版日期:2022-03-05 发布日期:2022-04-13
通讯作者: 方林川
作者简介:郑碧霞,女,1996年出生,江西抚州人,在读硕士,研究方向为果树栽培。通信地址：430065 湖北省武汉市洪山区关东街道珞瑜东路36号武汉市农科院林业果树研究所,E-mail： 1391292320@qq.com。
基金资助:
国家重点研发项目“果树优质高效品种筛选及配套栽培技术研究”(2019YFD1001400);农业部重点实验室开放课题“葡萄种质耐热性评价及关键热激转录因子的功能解析”(NYZS201902);武汉市农科院2021年学科创新项目“葡萄种质资源评价与利用”(CXJSFW202105-2)

Effects of Different Compound Fresh-keeping Treatments on the Storage of ‘Summer Black’ Grape

ZHENG Bixia¹^,²(), JI Xiaomei¹, LI Changlin¹, GONG Linzhong³, FANG Linchuan¹()

¹Wuhan Academy of Agricultural Sciences, Wuhan 430065
²College of Horticulture and Forestry, Huazhong Agricultural University, Wuhan 430070
³Institute of Fruit Trees and Tea, Hubei Academy of Agricultural Sciences, Wuhan 430209

Received:2021-04-06 Revised:2021-11-25 Online:2022-03-05 Published:2022-04-13
Contact: FANG Linchuan

摘要/Abstract

摘要：

研究不同复合保鲜处理对‘夏黑’葡萄贮藏效果的影响,探索适合‘夏黑’葡萄的保鲜技术。以‘夏黑’葡萄为试材,用不同的保鲜剂[焦亚硫酸钠(Na₂S₂O₅)、1-甲基环丙烯(1-MCP)]和PP透气保鲜袋对材料进行8个组合处理,每个处理重复24穗,将处理后的‘夏黑’葡萄每3穗为一箱置于低温(0±1)℃、相对湿度90%~95%的环境中贮藏。以失重率、落果率、腐烂率、可溶性固形物含量、可滴定酸含量、可溶性糖含量、MDA含量、花色苷含量和果梗中叶绿素含量等作为测定指标,分析‘夏黑’葡萄在贮藏过程中果实品质的变化。结果显示,在整个贮藏期间,随着贮藏时间的延长,果穗的失重率、落果率、腐烂率、可溶性糖和花色苷的含量不断增加,可溶性固形物含量持续下降,可滴定酸和MDA的含量先增加再降低。不同复合保鲜处理中果实内在品质的变化趋势总体一致,但处理间存在显著差异,其中PP透气保鲜袋+1-MCP+Na₂S₂O₅的复合处理与空白对照处理之间的差异最为明显。在贮藏112天后,PP透气保鲜袋+1-MCP+Na₂S₂O₅的复合处理的‘夏黑’葡萄可溶性固形物的含量为15.18°Brix左右,较对照处理显著提高。同时其MDA、可溶性糖及花色苷的含量优于对照,说明这种复合处理的方式既可以保持果实色泽,又可以减缓葡萄果实的受自由基伤害的程度。因此PP透气保鲜袋+1-MCP+Na₂S₂O₅的复合配方能够在一定程度上有效保持‘夏黑’葡萄果实品质,使其在贮藏112天后仍具有商品性。

关键词: 葡萄, 采后, 1-甲基环丙烯, 焦亚硫酸钠, 保鲜袋, 贮藏品质

Abstract:

The paper aims to study the effects of different compound fresh-keeping treatments on the storage of grape and explore the preservation technology suitable for ‘Summer Black’ grape. ‘Summer Black’ grapes were treated with 8 different combinations of sodium pyrosulfite (Na₂S₂O₅), 1-methylcypropene (1-MCP) and PP material breathable fresh bag. Each treatment was repeated with 24 clusters. The treated ‘Summer Black’ grapes were stored every three clusters in a box at low temperature (0±1)℃ and under relative humidity of 90%-95%. The weight loss rate, fruit drop rate, rot rate, soluble solid content, titratable content, soluble sugar content, MDA content, anthocyanin content, chlorophyll content in stem and etc. were used as indicators to analyze the quality change of grape fruits. During the storage period, with the extension of storage time, the weight loss rate, fruit drop rate, rot rate, soluble sugar and anthocyanin content of the clusters increased continuously, while soluble solid content decreased continuously, titratable acid and MDA content increased first and then decreased. The variation trend of fruit quality was the same under different treatments, but there were significant differences among the treatments, among which the difference between PP material breathable fresh bag+1-MCP+ Na₂S₂O₅ treatment and blank control treatment was the most obvious. After 112 days of storage, the content of soluble solids in ‘Summer Black’ grape treated with PP material breathable fresh bag+1-MCP+ Na₂S₂O₅ was about 15.18°Brix, which was significantly higher than that of the control. At the same time, the content of MDA, soluble sugar and anthocyanin were better than those of the control, indicating that this combination treatment could not only maintain the fruit color, but also slow down the degree of free radical damage of grape fruits. Therefore, the compound formula of PP material breathable fresh bag +1-MCP+ Na₂S₂O₅ can effectively maintain the quality of ‘Summer Black’ grape fruit to a certain extent, so that the grape fruits can still be commercial after storage for 112 days.

Key words: grape, postharvest, 1-MCP, Na₂S₂O₅, fresh bag, storage quality

中图分类号:

S379.2

郑碧霞, 戢小梅, 李长林, 龚林忠, 方林川. 不同复合保鲜处理对‘夏黑’果实贮藏效果的影响[J]. 中国农学通报, 2022, 38(7): 135-143.

ZHENG Bixia, JI Xiaomei, LI Changlin, GONG Linzhong, FANG Linchuan. Effects of Different Compound Fresh-keeping Treatments on the Storage of ‘Summer Black’ Grape[J]. Chinese Agricultural Science Bulletin, 2022, 38(7): 135-143.

图/表 8

图1. 贮藏112天后‘夏黑'葡萄果穗

图2. 不同保鲜处理对‘夏黑'葡萄果穗腐烂率的影响

图3. 不同保鲜处理对‘夏黑'葡萄果穗落果率、失重率的影响

图4. 贮藏112天后‘夏黑'葡萄的穗轴

图5. 不同保鲜处理对‘夏黑'葡萄穗轴叶绿素含量的影响

图6. 不同保鲜处理对‘夏黑'葡萄可溶性固形物、可滴定酸含量的影响

图7. 不同保鲜处理对‘夏黑'葡萄可溶性糖、花色苷含量的影响

图8. 不同保鲜处理对‘夏黑'葡萄MDA含量的影响

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不同复合保鲜处理对‘夏黑’果实贮藏效果的影响

Effects of Different Compound Fresh-keeping Treatments on the Storage of ‘Summer Black’ Grape

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