1-MCP与Na2S2O5复合保鲜剂对‘红提’葡萄采后生理及贮藏品质的影响

doi:10.3864/j.issn.0578-1752.2019.07.007

摘要/Abstract

摘要：

【目的】‘红提’葡萄贮藏过程中易出现失水、落粒、腐烂、干梗等问题,生产中较难贮藏。研究1-MCP与Na₂S₂O₅对采后生理及贮藏品质的影响,为延长‘红提’葡萄贮藏保鲜期提供理论依据和技术参考。【方法】以陕西合阳‘红提’葡萄为试材,用0.04 mm的带孔聚乙烯（PE）薄膜袋封口,在温度（-1±0.5）℃、相对湿度90%—95%条件下贮藏,用无保鲜剂处理的‘红提’葡萄为对照。以呼吸强度、失重率、可滴定酸含量、果实硬度、丙二醛含量、可溶性固形物含量、果实细胞膜相对渗透性、原果胶、可溶性果胶、还原糖含量及超氧化物歧化酶（SOD）、多酚氧化酶（PPO）、多聚半乳糖醛酸酶（PG）、过氧化物酶（POD）、过氧化氢酶（CAT）活性为测定指标,研究‘红提’葡萄的呼吸类型以及1-MCP、Na₂S₂O₅、1-MCP与Na₂S₂O₅复合3种保鲜剂处理对‘红提’葡萄采后生理及贮藏过程中相关理化指标的影响,计算贮藏期商品果率,贮藏180 d时对‘红提’葡萄的色、香、味、形等感官性状进行综合评价。【结果】‘红提’葡萄穗轴为呼吸跃变型,果穗、果粒为呼吸非跃变型。3种保鲜剂处理对‘红提’葡萄的品质均有不同程度的影响,1-MCP与Na₂S₂O₅复合处理能抑制PPO、POD、SOD、PG活性,增强CAT活性,从而延缓丙二醛、可溶性果胶含量、果实细胞膜相对透性和失重率上升,减缓果实硬度、原果胶以及呼吸强度的降低,有效防止‘红提’葡萄腐烂变质,保持较高含量的可溶性固形物、可滴定酸、还原糖。贮藏180 d感官鉴评,1-MCP与Na₂S₂O₅复合处理品质良好,各项指标均高于其他处理,营养成分损失较少,商品果率90.4%,感官鉴评90.2分。【结论】用3 mg·kg ^-1 FW的1-MCP与4 g·kg ^-1 FW的Na₂S₂O₅复合处理采后‘红提’葡萄,可有效减缓果实软化、原果胶和呼吸强度的变化速率,保持较高含量可溶性固形物、可滴定酸及还原糖,果实综合品质良好。

关键词: 红提葡萄, 采后生理, 贮藏品质, 1-MCP, Na₂S₂O₅

Abstract:

【Objective】 Red Globe grapes easily appears dehydration, threshing, decay and dry stem during storage. The objective of this study was to provide theoretical basis and technical parameters for prolonging the storage period of Red Globe grapes by studying the effects of 1-MCP and Na₂S₂O₅ on the postharvest physiology and storage quality.【Method】 Shaanxi Heyang Red Globe grape was selected as the test material and sealed with 0.04 mm perforated polyethylene (PE) film bag. The Red Globe grapes were stored under the condition of low temperature (-1±0.5)℃and relative humidity of 90%-95%. The Red Globe grapes were treated with no preservative agent as the control. And then, fruit respiration intensity, weight loss rate, titratable acid content, fruit hardness, malondialdehyde content, soluble solid content, fruit cell membrane relative permeability, protopectin, soluble pectin, reducing sugar content, antioxidant enzyme activities of superoxide dismutase (SOD), polyphenol oxidase (PPO), polygalacturonase (PG), peroxidase (POD) and catalase (CAT) were used as measurement indexes to study the effects of respiratory types of Red Globe grapes and 1-MCP, Na₂S₂O₅ and 1-MCP+Na₂S₂O₅ three preservative treatments on the postharvest physiological and related physicochemical indexes of Red Globe grapes after harvest and during storage. Commercial fruit percentage were calculated during storage, including sensory characters such as color, aroma, taste and shape of Red Globe grapes, which were comprehensively evaluated when stored for 180 days.【Result】 The spike-stalk of Red Globe grapes was respiratory climacteric, and ear and fruit grain were non-respiratory climacteric type. Three kinds of preservatives had different effects on the quality of Red Globe grapes. 1-MCP and Na₂S₂O₅ combined treatment could inhibit activities of PPO, POD, SOD and PG, enhance the activity of CAT, delay the increase of malondialdehyde, soluble pectin content, fruit cell membrane relative permeability and weight loss rate, slow down fruit hardness, protopectin and respiration intensity, prevent Red Globe grapes decay and deterioration effectively, and maintain the contents of soluble solid, titratable acid and reducing sugar. Sensory evaluation at 180 days after storage showed that the indexes under 1-MCP and Na₂S₂O₅ combined treatment of Red Globe grapes were higher than that under other treatments, the commercial fruit rate under this treatment was 90.4%, and the sensory evaluation was 90.2 points.【Conclusion】 Postharvest Red Globe grapes were treated with 3 mg·kg ^-1 FW 1-MCP and 4 g·kg ^-1 FW Na₂S₂O₅, which could slow down the change rate of fruit softening, protopectin and respiratory intensity, maintain high content of soluble solids, titratable acid and reducing sugar, and keep good quality of fruits.

Key words: Red Globe grapes, postharvest physiology, storage quality, 1-MCP, Na₂S₂O₅

陈浩,张润光,付露莹,张有林. 1-MCP与Na₂S₂O₅复合保鲜剂对‘红提’葡萄采后生理及贮藏品质的影响[J]. 中国农业科学, 2019, 52(7): 1192-1204.

CHEN Hao,ZHANG RunGuang,FU LuYing,ZHANG YouLin. Effects of 1-MCP and Na₂S₂O₅ Composite Preservative on Postharvest Physiology and Storage Quality of Red Globe Grapes[J]. Scientia Agricultura Sinica, 2019, 52(7): 1192-1204.

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项目（权重） Project (Weight)	评分标准联 Score standard
项目（权重） Project (Weight)	75—100	45—74	0—44
口感（0.6） Taste (0.6)	果肉硬度适宜,酸甜可口,风味突出 The firmness of the pulps are suitable, harmonious sweetness and sourness, outstanding flavor	果肉发软、口感不佳,风味寡淡 The pulps are soft, the taste is poor and the flavor is weak	果肉浆状变质、有异味,风味差 Pulp metamorphic, unpleasing smell and bad flavor
色泽（0.25） Colour and luster (0.25)	穗轴鲜绿新鲜,果粒红艳,光泽明亮,果肉白中有绿,果粉饱满 The stems are green and fresh, the fruit pellets are red and bright, the pulps are green in white and the powder is full	穗轴失绿,不新鲜,果粒暗红,光泽暗淡,果肉发黄,果粉稀薄 The stems are lose the green and not fresh, the fruit pellets are dark red and luster dark, the pulps are yellow and the powder thin	穗轴发褐,果粒发白,失去光泽,果肉变褐,无果粉 The stems are brown, the fruit pellets are white and lose luster, the pulps are brownish and the powder is disappear
形状（0.15） Shape (0.15)	穗轴水分饱满,无落粒,果粒无破裂,果穗完整紧凑,外观良好 The stems are full of moisture and no drop grain, no broken fruit, full and compact panicle and good appearance	穗轴有失水,落粒率小于5%,果粒个别破裂,果穗不紧凑,外观一般 The stems are dehydrated, the fruit pellets loss rate are less than 5%, the fruit grains are broken individually, the panicles are not compact, and the appearance is general	穗轴失水严重,落粒率大于5%,果粒破裂严重,果穗松弛不完整,外观很差 The stems are badly dehydrated, grain loss rate is more than 5%, fruit grain rupture is serious, panicles loose are not complete, appearance is very poor

1-MCP与Na₂S₂O₅复合保鲜剂对‘红提’葡萄采后生理及贮藏品质的影响

Effects of 1-MCP and Na₂S₂O₅ Composite Preservative on Postharvest Physiology and Storage Quality of Red Globe Grapes

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编号 Serial number	处理方法 Processing method	口感（0.6） Taste (0.6)	色泽（0.25） Color and luster (0.25)	形状（0.15） Shape (0.15)	总分 Total score
1	1-MCP+Na₂S₂O₅处理 1-MCP and Na₂S₂O₅processing	92	86	90	90.2
2	1-MCP处理 1-MCP processing	76	78	78	76.8
3	Na₂S₂O₅处理 Na₂S₂O₅processing	82	70	86	79.6
4	对照组 Control	35	38	66	40.4

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