摘要
以"巨峰"葡萄为试材,采用常规测量法、电导率法和比色法,研究了不同温度(0、10、25℃)及有无套袋包装条件对果实生物学特性、果柄耐拉力、果梗褐变指数、果梗不同部位的细胞膜相对透性、叶绿素含量及多酚氧化酶(PPO)活性的影响,以期研究温度和套袋处理对葡萄果梗的保鲜效果。结果表明:在相同温度条件下,套袋处理相同部位果梗的耐拉力和叶绿素含量显著(P<0.05)高于不套袋处理,但其褐变指数和果梗细胞膜透性显著(P<0.05)低于不套袋处理,而无果梗不套袋处理的耐拉力、褐变指数和叶绿素含量略高于不套袋处理;对于果梗不同部位来说,相同时间的果柄细胞膜透性、叶绿素含量和PPO活性最大,副轴次之,主轴最小。随着时间的延长,果梗各部位的褐变指数、细胞膜透性和PPO活性也随之增加,而耐拉力、叶绿素含量则随之减少,且温度越高变化越快。因此,低温和套袋对于抑制果梗的褐变、细胞膜透性的增加和PPO活性的增加,以及减缓叶绿素含量的降低有很好的作用,尤其在0℃贮藏环境中果梗各部位各个指标的变化极显著(P<0.01)低于其它处理,更有利于果梗的保绿和失水的减少,而高温不套袋会加速果梗干枯和褐变。
＇Kyoho＇ grape was used as test material, using conventional measurement method, conductivity method and colorimetrie method to investigate preservation effects of different temperature（0, 10, 25 ℃） and bagging treatments conditions. Fruit biological characteristics, stem strength, stem browning index, relative permeability of cell membrane in different parts of stem, chlorophyll content and polyphenol oxidase （PPO） activity were determined. The results showed that, stem strength and chlorophyll content of the same parts of stems in bagging treatments were significantly（P〈~0.05） higher than that of no-bagging ones at the same temperature, but its browning index and stems membrane permeability were significantly（P^0.05） lower than that of no-bagging ones, and stem resistance, browning index and chlorophyll content of stems without fruits were slightly higher than that of no-bagging ones. For the different parts of the stems at the same time, the membrane permeability, chlorophyll content and PPO activity of fruit stalk were the highest, followed by the minor axis and the smallest of the spindle. The browning index, cell membrane permeability and PPO content of the various parts of the stems increased with the prolongation of time,while the tensile strength and chlorophyll content decreased, and the higher the temperature, the faster the change. Therefore,low temperature and bagging had a good effect on the inhibition of stem browning, cell membrane permeability, the increase of PPO activity and the decrease of chlorophyll content, especially in the storage environment of 0℃,the changes of the indexes were significant （P〈0.01） lower than other treatments,and it was more beneficial to the preservation of fruit stems and water loss, while high temperature without bagging would accelerate the fruit stem dry and browning.
作者
集贤
张平
朱志强
李志文
张双鹏
高凯
JI Xian1 , ZHANG Ping1 , ZHU Zhiqiang1 , LI Zhiwen2 , ZHANG Shuangpeng2 , GAO Kai1(1. National Engineering and Technology Research Center {or Preservation of Agricultural Products（Tianjin）/Tianjin Key Laboratory o{ Postharvest Physiology and Storage of Agricultural Products/Key Laboratory o{ Postharvest Physiology and Storage of Agriculture Products, Ministry of Agriculture of P. R. C. , Tianjin 300384~2. College of Food Science and Biotechnology,Tianjin Agricultural University,Tianjin 300384）)
出处
《北方园艺》
CAS
北大核心
2018年第7期121-128,共8页
Northern Horticulture
基金
天津市农业科学院院长基金资助项目(15006)
天津市自然科学基金资助项目(17JCQNJCl4700)
农业部农产品贮藏保鲜重点实验室开放课题资助项目(KFl003)
国家葡萄产业技术体系建设资助项目(GARS-30)
国家重点研发计划子课题资助项目(2016YFD0400903-05).
关键词
“巨峰”葡萄
温度
套袋
果梗
贮藏保鲜
‘Kyoho’grape
temperature
bagging
fruit ste； storage and preservation
