摘要
以“巨峰”葡萄为试材,分别用9.0μg/L ClO2气体密闭熏蒸30 min和2.8 g/L L-半胱氨酸溶液处理葡萄,并通过测定果实的质地品质、可溶性固形物、可溶性糖、可溶性蛋白、VC、丙二醛(MDA)含量、过氧化物酶(POD)及多酚氧化酶(PPO)活性的变化,研究不同化学保鲜剂对葡萄采后常温贮藏品质的影响。结果表明,2.8 g/L L-半胱氨酸处理能有效维持常温贮藏葡萄果实的硬度、弹性、咀嚼性、胶着性、凝聚性、回复性等质地性能和果实的色泽等感官品质,并可有效延缓果实可溶性固形物、可溶性糖、可溶性蛋白、VC含量的下降,同时可抑制果实MDA含量和PPO活性的增加,并保持较高的POD活性。因此,2.8 g/L L-半胱氨酸处理能较好地保持果实的质地、色泽、营养品质,并能有效提高采后葡萄的抗病性。
In order to investigate different chemical preservatives on storage quality of postharvest‘Jufeng’grape at room temperature,the grapes were fumigated with 9.0μg/L ClO2 gas for 30 min in sealed box,and sprayed with 2.8 g/L L-cysteine ammonia solution respectively,and then the changes of texture quality,soluble solids,soluble sugar,soluble protein,VC and MDA contents,POD and PPO activities were detected.The results showed that 2.8 g/L L-cysteine treatment could effectively maintain the texture properties such as fruit hardness,elasticity,chewiness,adhesiveness,cohesiveness,resilience and sensory quality including fruit color during storage,delay the decrease of soluble solids,soluble sugar,soluble protein and VC contents,inhibit the increase of MDA content and PPO activity,and keep high POD activity,which suggested that 2.8 g/L L-cysteine could better maintain the fruit texture,color and nutritional quality,effectively improve the disease resistance of postharvest grapes.
作者
康慧芳
乔勇进
王晓
刘晨霞
张怡
陈冰洁
KANG Hui-fang;QIAO Yong-jin;WANG Xiao;LIU Chen-xia;ZHANG Yi;CHEN Bing-jie(Agri-food Storage and Processing Research Center,Shanghai Academy of Agriculture Sciences,Shanghai 201403,China)
出处
《保鲜与加工》
CAS
北大核心
2020年第6期6-13,共8页
Storage and Process
基金
上海市科技兴农推广项目(沪农科推字(2018)第4-17-4号)
上海市农产品保鲜加工专业技术服务平台(18DZ2291300)。
