纪海鹏,张佳楠,董成虎,关军锋,陈存坤,于晋泽,席兴军.臭氧处理对美人指葡萄保鲜效果的影响[J].包装工程,2020,41(1):17-22.
JI Hai-peng,ZHANG Jia-nan,DONG Cheng-hu,GUAN Jun-feng,CHEN Cun-kun,YU Jin-ze,XI Xing-jun.Effects of Ozone Treatment on the Preservation Effect of Manicure Finger Grape[J].Packaging Engineering,2020,41(1):17-22. |
| 臭氧处理对美人指葡萄保鲜效果的影响 |
| Effects of Ozone Treatment on the Preservation Effect of Manicure Finger Grape |
| 投稿时间：2019-09-16 修订日期：2020-01-10 |
| DOI：10.19554/j.cnki.1001-3563.2020.01.003 |
| 中文关键词: 臭氧 美人指葡萄 贮藏 品质 |
| 英文关键词: ozone Manicure Finger grape storage quality |
| 基金项目:十三五重点研发项目（2016YFD0400903-05，2018YFF0213605-2）；天津市林果现代产业技术体系创新团队（ITTFPRS2018009，ITTHRS2018011，ITTHRS2018000）；天津市科技计划（17YFYZCG00010，17JCQNJC14700）；天津市农业科技成果转化与推广项目（201701100）；天津市青年科研人员创新研究与实验项目（17011，2020009，2018010）；国家葡萄产业技术体系项目（CARS-29） |
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| 中文摘要: |
| 目的 研究不同臭氧浓度对美人指葡萄的保鲜效果。方法 以美人指葡萄为实验材料，设置0，6.72，12.84，19.26 mg/m3等4种臭氧浓度对果实进行处理，通过测定贮藏期间美人指葡萄的果柄耐拉力、可溶性固形物、硬度、色差、还原糖含量和多酚氧化酶活性等指标来研究美人指葡萄在贮藏过程中品质的变化。结果 结果表明，3组臭氧处理组对美人指葡萄均有一定的保鲜效果，其中19.26 mg/m3处理组的效果要优于6.72和12.84 mg/m3处理组。在整个贮藏过程中，19.26 mg/m3处理组果实的果柄耐拉力、可溶性固形物含量、硬度和还原糖的含量分别下降了2.71 N，1.58%，2.76 N，5.51%，果皮的L*值提高了4.22，同时多酚氧化酶（polyphenol oxidase, PPO）的活性降低了0.072 U/(min•g)。结论 采用19.26 mg/m3臭氧浓度能够有效保持美人指葡萄采后果实的品质，减缓了美人指葡萄果柄耐拉力的降低进程，以及还原糖含量的减小趋势，保持了果实的硬度、可溶性固形物含量和果皮色泽，同时抑制了多酚氧化酶活性，延缓了果实褐变的进程。 |
| 英文摘要: |
| The work aims to study the preservation effect of different ozone concentrations on the Manicure Finger grapes. Used as test materials, Manicure Finger grapes were treated with different concentrations of ozone (0, 6.72, 12.84 and 19.26 mg/m3). The tensile strength of the stem, soluble solids, hardness, chromatic aberration, reducing sugar content, polyphenol oxidase activity and other indicators of the Manicure Finger grapes during storage were tested to study the quality changes of Manicure Finger grapes in the storage process. The results showed that, three ozone treatment groups had a certain preservation effect on the Manicure Finger grapes, in which the effect of 19.26 mg/m3 treatment group was superior to that of the 6.72 and 12.84 mg/m3 treatment groups. In the entire storage process, the stem tensile strength, soluble solid content, hardness and reducing sugar content of the 19.26 mg/m3 treatment group respectively decreased by 2.71 N, 1.58%, 2.76 N and 5.51%, and the L* value of the peel increased by 4.22. In the mean time, the activity of polyphenol oxidase (PPO) was reduced by 0.072 U/(min•g). The ozone concentration of 19.26 mg/m3 can effectively maintain the postharvest quality of grapes, by slowing down the reduction of the tensile strength of the grape stem and the decreasing trend of the reducing sugar content, maintaining the hardness, soluble solid content and peel color of the fruit, and inhibiting polyphenol oxidase activity to delay the browning process of the fruit. |
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