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

Abstract

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

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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Figures/Tables 22

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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

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

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