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当前位置: 首页 > 文章 > 臭氧处理对巨峰葡萄品质与生理生化的影响 果树学报 2010,27 (1) 67-72
Position: Home > Articles > Effects of ozone on preservation and physiological-biochemical quality of Kyoho grape cultivar Journal of Fruit Science 2010,27 (1) 67-72

臭氧处理对巨峰葡萄品质与生理生化的影响

作  者：
王秋芳;乔勇进;乔旭光;王海宏;陈召亮
单  位：
山东农业大学食品学院;山东农业大学植物保护学院;上海市农业科学院农产品保鲜加工研究中心
关键词：
巨峰葡萄;臭氧;贮藏品质;生理生化
摘  要：
探讨臭氧气体处理对巨峰葡萄采后贮藏品质及生理的影响,为臭氧在葡萄保鲜领域的研究与应用提供理论及实践依据。以21.04mg·m-3、44.62mg·m-3、81.41mg·m-3、131.14mg·m-3等不同浓度臭氧气体处理巨峰葡萄,置于温度-0.5℃～0.5℃、湿度85%～95%冷库中贮藏,研究不同处理对巨峰葡萄贮藏品质与生理生化的影响。结果表明,适宜浓度的臭氧处理可有效抑制葡萄的呼吸强度,延缓可溶性固形物、维生素C的下降;有效抑制PPO活性,减少单宁等抗氧化物质的消耗;并能保持葡萄果实内较高的SOD、CAT活性,减轻膜脂过氧化作用,从而延缓葡萄果实的成熟和衰老进程。其中以81.41mg·m-3臭氧气体处理葡萄,即以250mg·h-1臭氧气体发生量通入气胀2min,并密闭保持1h,每周处理1次,对巨峰葡萄保鲜效果最为显著,贮藏至98d后,好果率达85.42%,显著高于其他处理组(P<0.05)。
译  名：
Effects of ozone on preservation and physiological-biochemical quality of Kyoho grape cultivar
作  者：
WANG Qiu-fang1,2,QIAO Yong-jin1,QIAO Xu-guang2,WANG Hai-hong1,CHEN Zhao-liang1 (1Agricultural Products Storage and Processing Research Center,Shanghai Academy of Agricultural Science,Shanghai 201106 China; 2College of Food Science and Engineering,Shandong Agricultural University,Tai'an,Shandong 271018 China)
关键词：
Kyoho grape; Ozone; Storage quality; Physiological quality
摘  要：
Experiment was conducted with Kyoho grape cultivar for studying the effect of ozone treatment on its fruit storability and eating. Fruit were stored at temperture of-0.5 ℃ to 0.5 ℃,with RH of 85% to 95 %,and treated with ozone concen-tration of 21.04 mg·m-3,44.62 mg·m-3,81.41 mg·m-3,131.14 mg·m-3. The results showed that with the proper concentration of ozone,it could restrain respiration intensity,alleviate the decline of soluble solids and Vc content,control PPO enzyme effectively and lighten the consumption of tannin. Meanwhile it could maintain higher activity of SOD,CAT enzymes,alleviate the degree of membrane lipid peroxidation. Therefore it could delay the maturing and aging of fruit obviously. All these showed that 81.41 mg·m-3 ozone treatment (250 mg·h-1,2 min),once a week,kept 1 h,had the best storage quality of Kyoho grape. And the sound berry rate was kept at 85.42%,higher than other groups(P<0.05).

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