|Table of Contents|

Preservation Effects of Different Temperature and Bagging Treatments on  Postharvest ‘Kyoho’ Grape Stems

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2018年07
Page:
121-128
Research Field:
Publishing date:

Info

Title:
Preservation Effects of Different Temperature and Bagging Treatments on  Postharvest ‘Kyoho’ Grape Stems
Author(s):
JI Xian1; ZHANG Ping1; ZHU Zhiqiang1; LI Zhiwen2; ZHANG Shuangpeng2; GAO Kai1
(1.National Engineering and Technology Research Center for Preservation of Agricultural Products(Tianjin)/Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products/Key Laboratory of Postharvest Physiology and Storage of Agriculture Products,Ministry of Agriculture of P.R.C.,Tianjin 300384；2.College of Food Science and Biotechnology,Tianjin Agricultural University,Tianjin 300384)
Keywords:
‘Kyoho’ grape; temperature; bagging; fruit stem; storage and preservation
PACS:
-
DOI:
10.11937/bfyy.20173104
Abstract:
‘Kyoho’ grape was used as test material,using conventional measurement method,conductivity method and colorimetric method to investigate preservation effects of different temperature(0,10,25 ℃) and bagging treatments conditions.Fruit biological characteristics,stem strength,stem browning index,relative permeability of cell membrane in different parts of stem,chlorophyll content and polyphenol oxidase (PPO) activity were determined.The results showed that,stem strength and chlorophyll content of the same parts of stems in bagging treatments were significantly（P<0.05） higher than that of no-bagging ones at the same temperature,but its browning index and stems membrane permeability were significantly（P<0.05） lower than that of no-bagging ones,and stem resistance,browning index and chlorophyll content of stems without fruits were slightly higher than that of no-bagging ones.For the different parts of the stems at the same time,the membrane permeability,chlorophyll content and PPO activity of fruit stalk were the highest,followed by the minor axis and the smallest of the spindle.The browning index,cell membrane permeability and PPO content of the various parts of the stems increased with the prolongation of time,while the tensile strength and chlorophyll content decreased,and the higher the temperature,the faster the change.Therefore,low temperature and bagging had a good effect on the inhibition of stem browning,cell membrane permeability,the increase of PPO activity and the decrease of chlorophyll content,especially in the storage environment of 0 ℃,the changes of the indexes were significant (P<0.01) lower than other treatments,and it was more beneficial to the preservation of fruit stems and water loss,while high temperature without bagging would accelerate the fruit stem dry and browning.

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Last Update: 2018-04-20