|Table of Contents|

Effects of Different Fumigant Preservatives on Antioxidant Capacity of ‘Kyoho’ Grape

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2022年01
Page:
94-100
Research Field:
Publishing date:

Info

Title:
Effects of Different Fumigant Preservatives on Antioxidant Capacity of ‘Kyoho’ Grape
Author(s):
LIU Shuze1; DAI Huiqin1; LIU Chenxia2; 3; SUN Zhe4; ZHANG Feng1; QIAO Yongjin2; 3
(1.Binzhou Academy of Agricultural Sciences,Binzhou,Shandong 256600；2.Agri-food Storage and Processing Research Center，Shanghai Academy of Agricultural Sciences，Shanghai 201403；3.Shanghai Agricultural Products Preservation Processing Engineering Technology Research Center，Shanghai 201403；4.Binzhou Agricultural Technology Extension Centre，Binzhou,Shandong 256600)
Keywords:
‘Kyoho’ grape; chlorine dioxide; ozone; antioxidant
PACS:
-
DOI:
10.11937/bfyy.20213503
Abstract:
Taking ‘Kyoho’ grape as the test material，a contrastive analysis of different fumigation preservation methodas was given，and the effect of different concentrations chlorine dioxide (5，10，15 mg·L-1) and ozone (30，60，90 mg·m-3) treatments on the total phenols，proanthocyanidins，MDA contents and PPO，POD，CAT，SOD enzyme activities of ‘Kyoho’ grape during low-temperature storage were investigated，in order to provide reference for preservation of ‘Kyoho’ grape.The results showed that compared with the control，the fumigation and preservation treatments of a certain concentration inhibited the degradation of total phenols and oligomeric proantho cyanidins of ‘Kyoho’ grape to varying degrees，maintained better cell membrane integrity，inhibited the increase of MDA content and PPO activity，preserved a stable POD activity，high CAT and SOD activity in the later period of storage.Comprehensive analysis of experimental results showed that in the six fumigation treatments，10 mg·L-1 of chlorine dioxide and 60 mg·m-3 of ozone could delay the senescence process of ‘Kyoho’ grape，and maintain good antioxidant capacity and storage quality.

References:

[1]杨德毅，施南芳，吾建祥.冰温贮藏条件下不同保鲜剂对巨峰葡萄保鲜效果的比较[J].浙江农业科学，2015，56(8):1273-1275.[2]黄和升，王海平，张珊.稳定态二氧化氯对鲜切蒲菜的抑菌保鲜作用[J].江苏农业科学，2015(6):245-247.[3]姜雪，于鹏.臭氧在食品行业中的发展和应用[J].食品科技，2014(4):123-126.[4]武杰，朱飞.臭氧处理对不同成熟度葡萄保鲜效果[J].食品工业科技，2012，33(11):359-362.[5]雷超，吴明松，魏雪宁，等.二氧化氯对巨峰葡萄的保鲜效果及品质影响[J].江苏农业科学，2020，48(1):184-188.[6]邓义才，赵秀娟.臭氧的保鲜机理及其在果蔬贮运中的应用[J].广东农业科学,2005(2):67-69.[7]曹建康，姜微波，赵玉梅.果蔬采后生理生化实验指导[M].北京:中国轻工业出版社，2007.[8]郑万财，白羽嘉，冯作山,等.采后失水对葡萄皮中酚类物质及细胞超微结构的影响[J].食品与发酵工业，2020，46(8):72-77.[9]轩燕，王萍，张菁菁，等.新疆不同葡萄品种在贮藏过程中品质及生理变化研究[J].黑龙江农业科学，2018(5):121-125.[10]李小乐.重庆地区四种鲜食葡萄原花青素含量与品质的相关性研究[D].重庆：西南大学，2012.[11]WOOD J E，SENTHILMOHAN S T，PESKIN A V.Antioxidant activity of procyanidin-containing plant extracts at different pHs[J].Food Chemistry，2002，77(2):155-161.[12]CAKMAK I，MARSCHNER H.Magnesium deficiency enhances resistance to paraquat toxicity in bean leaves[J].Plant Cell and Environment，1992，15(8):955-960.[13]WHITAKER J R，LEE C Y.Recent advances in chemistry of enzymatic browning[J].Enzymatic Browning and Its Prevention，1995,600:2-7.[14]ARORA A，SAIRAM R K，SRIVASTAVA G C.Oxidative stress and antioxidative system in plants[J].Current Science，2002，82(10):1227-1238.[15]PORCEL R，BAREA J M，RUIZ-LOZANO J M.Antioxidant activities in myeorrhizal soybean plants under drought stress and their possible relationship to the process of nodule senescence[J].New Phytologist，2003，157(5):135-143.[16]王辰，张平，张哲，等.不同预冷时间对葡萄贮藏期生理生化品质的影响[J].食品工业，2016，37(4):19-23.[17]史君彦，王清，高丽朴,等.充氮包装对平菇采后贮藏品质和生理变化的影响[J].食品研究与开发，2018,39(2):198-202.[18]BRAHIM I H.Biophysical properties of magnetized distilled Water[J].Egypt J Sol，2006（29）:363-369.[19]李高杰，柳竹青，陈昭晶,等.猕猴桃保鲜过程中CAT、SOD、POD活性变化的研究[J].山东化工，2011，40(10):13-15.

Memo

Memo:
-
Last Update: 2022-04-01