塔里木大学学报

为寻找新的安全、无污染的鲜食葡萄保鲜途径,以新疆特产木纳格葡萄为试材,研究了0.5%、1%、1.5%三个浓度过氧化氢溶液处理对葡萄果实在(0±1)℃冷藏期间果粒腐烂、果实硬度、可溶性固形物含量、果实可滴定酸含量、果实相对电导率及果实CAT、POD、PPO活性的影响。结果表明:用浓度为1%的H2O2溶液对葡萄果实进行浸泡处理,能有效降低木纳格葡萄冷藏期间的腐烂率,并可抑制果肉硬度、CAT活性的下降,提高果实的POD活性,降低PPO活性,对果实的可滴定酸含量及果实相对电导率无显著影响,提高了果实的贮藏品质。

The effect of different H2O2 concentration with 0.5%、1%、1.5% were evaluated on berry decay,fruit firmness,soluble solids content,titratable acid content,relative electric conductivity and CAT,POD,PPO activities of 'Munage' grapes under the storage condition of low-temperature(0±1)℃.The results showed that the better decay control on Grape was obtained at 1% H2O2-treated which has no significance effect on titratable acid content and relative electric conductivity at the same time.Further more,1% H2O2-treated can control descending of fruit firmness and CAT activities,increase the POD activities and decrease polyphenol oxidase (PPO) activities.Therefore,the storage quality of 'Munage'grapes can be improved by 1% H2O2 treated.