SO2熏蒸处理对维多利亚葡萄保鲜效果研究
详细信息Effect of different concentrations of SO2 fumigation treatment on Victoria Grape
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摘要: 以维多利亚葡萄为试材,研究1000、500、100μL/L三种不同浓度SO2熏蒸处理1h对0℃贮藏条件下葡萄主要品质和相关生理指标的影响。结果表明,储藏60d与对照相比,三种浓度的SO2处理均能在不同程度上降低贮藏过程中葡萄果实的腐烂率、脱粒率、果梗褐变和果穗失重率。延缓葡萄果实中可溶性固形物和维生素C的下降。使呼吸强度维持在较低水平。500μL/L和100μL/L的SO2熏蒸处理能减缓贮藏后期果实可滴定酸的下降,1000μL/L浓度SO2熏蒸处理使果实可滴定酸升高。500μL/L和100μL/L浓度SO2熏蒸处理贮藏的葡萄60d后,果肉中SO2残留量分别为8.31mg/kg和6.52mg/kg。均低于FDA安全标准(10mg/kg),而1000μL/L浓度SO2熏蒸处理使果肉中SO2残留量达到23.17mg/kg,超出FDA安全标准。Abstract: Taking Victoria Grape as material, the effect of 1000, 500 and 100μL/L SO2 fumigation treatment on postharvest quality and physiology index of fruit stored under 0℃ were studied. Results indicated that after 60 days of storage, all treatment could decrease the decay rate, thresh rate, stem browning index and weight loss rate, and delayed the decrease of solid content and V C content, keep the respiratory intensity in a low level. Compared with controls, the 500μL/L and 100μL/L SO2 fumigation treatment reduced the content of TA decline and the SO2 residual in grape pulp which were 8.31mg/kg and 6.52mg/kg respectively after 60days of storage, and it was under the FDA safety standards (10mg/kg) . The 1000μL/L SO2 fumigation treatment increased the content of TA and the SO2 residual in grape pulp was 23.17mg/kg which beyond the FDA safety standards.
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