Study on low temperature storage and SO2 preservative on preservation of Thompson Seedless grape
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摘要: 以新疆无核白葡萄为试材,研究了在不同贮藏温度（0、-1℃）下CT-2、CT-5保鲜剂处理的葡萄果实品质变化。结果表明:低温配合保鲜剂处理能有效抑制果穗呼吸,减少葡萄贮藏期间的腐烂率、落粒率、果穗失重率,延缓果实贮藏过程中可溶性固形物、可滴定酸含量的下降,使果梗耐拉力保持较高水平。其中-1℃结合保鲜剂贮藏能够减轻果实漂白伤害,贮藏70 d的漂白率为2.69%,好果率也显著高于其余处理,为88.15%（p<0.05）,处理效果更好。综上所述,-1℃结合保鲜剂处理能够有效延长无核白葡萄贮藏期,保持果实品质。Abstract: Thompson Seedless grape was used to investigate the effect of 0 ℃ and-1 ℃ storage temperature with CT- 2 and CT- 5 preservative treatments on the grapes quality. The results showed that low( ice)temperature combined with preservative could inhibit the respiration of fruit,decreased the decay rate,thresh rate and weight loss rate,alleviated the decline of total soluble solids and titratable acidity during the storage,kept the stem pulling resistance at high level.-1 ℃ combined with preservative could reduce the damage of fruit bleaching,the preservation was better,after 70 d,bleaching rates were 2.69%,healthy fruit rates(88.15%)were significantly(p<0.05) higher than other treatments. In conclusion,-1 ℃ combined with preservative could extend the storage period of Thompson Seedless,kept the quality of fruit.
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Keywords:
- Thompson seedless grape /
- SO_2 /
- ice-temperature storage /
- quality
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