一氧化氮与低温协同处理对巨峰葡萄果实贮藏品质的影响

doi:10.7668/hbnxb.2016.S1.033

摘要/Abstract

摘要： 探究不同浓度一氧化氮（NO）和冷藏处理对巨峰葡萄采后贮藏品质的影响。以巨峰葡萄作为试验材料，用不同浓度NO溶液浸泡处理葡萄果实，在0，25℃条件下恒温贮藏，研究不同浓度NO和冷藏处理对巨峰葡萄采后果实硬度、维生素C含量、可溶性蛋白浓度、可溶性糖含量、活性氧含量、丙二醛含量及脯氨酸含量等物质含量的变化。相比5，30 μmol/L NO处理，15 μmol/L NO处理有效地保持了采后葡萄果实的果实硬度，推迟了果实中可溶性蛋白浓度、可溶性糖以及维生素C含量的降低时间，抑制了活性氧含量和丙二醛含量的升高，提高了采后葡萄果实的脯氨酸含量，使葡萄果实在采后储存过程中能较长时间保持果实风味，延缓腐败时间并提高果实抗逆性。而0℃冷藏能有效保持采后葡萄果实的果实硬度，抑制了果实中的丙二醛含量和活性氧含量的增加，从而大大减缓了采后葡萄的腐败时间，提高了葡萄果实采后的可运输性。5 μmol/L NO处理对采后葡萄果实各生理指标的影响并不明显，30 μmol/L NO处理对葡萄果实表现出轻微毒害作用。15 μmol/L NO和冷藏能有效地保持采后葡萄果实的果实硬度，推迟可溶性糖、维生素C等各营养品质指标的降低时间，抑制活性氧含量和丙二醛含量的增加，从而保持果实风味，提高果实抗逆性。

关键词: 葡萄果实, NO, 冷藏, 贮藏品质

Abstract: This paper aimed to study the effects of nitric oxide(NO) and low temperature treatment on storage quality of grape fruits. Using Jufeng grapes as the experiment material,the grape fruits were soaked with 5,15 and 30 μmol/L NO solution and then stored at 0,25℃. The physiological index including fruits firmness,vitamin C,soluble protein,soluble sugar,reactive oxygen(ROS),malonaldehyde(MDA)and proline were investigated. Compared with 5 and 30 μmol/L NO treatment,15 μmol/L NO kept the grape fruits firmness effectively and delayed the concentration of soluble protein,the content of soluble sugar and vitamin C,also inhibited the increase of reactive oxygen and MDA content and increased the content of proline. 15 μmol/L NO made the grape fruits flavour kept long time during postharvest storage. However low temperature can keep grape fruits hardness effectively,reduce the content of MDA and reactive oxygen,slower the process of fruits rot greatly.The experimental results showed that 15 μmol/L NO and 0℃ storage could keep grape nutritional quality and delay the lower of fruits rot effectively,and then maintain the fruits flavour and enhance the fruits resistance.

Key words: Grape fruits, NO, Cold storage, Quality

中图分类号:

S663.1

赵浩暖, 王海宁, 丛明燕, 胡顺卿, 朱树华. 一氧化氮与低温协同处理对巨峰葡萄果实贮藏品质的影响[J]. 华北农学报, 2016, 31(S1): 188-194. doi: 10.7668/hbnxb.2016.S1.033.

ZHAO Haonuan, WANG Haining, CONG Mingyan, HU Shunqing, ZHU Shuhua. Effect of Nitric Oxide and Low Temperature Treatment on Storage Quality of Jufeng Grape Fruits[J]. ACTA AGRICULTURAE BOREALI-SINICA, 2016, 31(S1): 188-194. doi: 10.7668/hbnxb.2016.S1.033.

http://www.hbnxb.net/CN/Y2016/V31/IS1/188

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