LI Wensheng,WANG Baogang,HOU Yuru,et al.Effect of Ozone Fumigation on Quality of Grape[J].Northern Horticulture,2017,41(15):108-111.[doi:10.11937/bfyy.20170466]
臭氧气体熏蒸对鲜食葡萄品质的影响
- Title:
- Effect of Ozone Fumigation on Quality of Grape
- Keywords:
- grape; ozone; shelf life; quality
- 文献标志码:
- A
- 摘要:
- 以市售“红提”“夏黑”“辽峰”“玫瑰香”4个主要葡萄品种为试材，以自制的具有浓度检测及自动开关的臭氧处理装置为设备，确定了臭氧熏蒸的最佳浓度和处理时间，并研究臭氧处理对葡萄货架期间的好果率、可溶性固形物、总酚和维生素C含量的影响。结果表明：经2 μL?L-1浓度的臭氧持续熏蒸1 h，葡萄腐烂减少，好果率提高，且“红提”“夏黑”“辽峰”葡萄的效果比“玫瑰香”葡萄好。臭氧熏蒸处理短时间内对葡萄果实的总酚、维生素C和可溶性固形物含量等品质指标无明显影响。综上所述，2 μL?L-1浓度臭氧气体熏蒸处理出库葡萄1 h，可以有效抑制葡萄果实微生物的生长，提高好果率，延长货架期。
- Abstract:
- n this study，Vitisvinifera L.cv.‘Red grape’‘Summer black’‘Liaofeng’ and ‘Muscat hamburg’ were used to study the ozone treatment on grape.The homemade ozone treatment device that had concentration detection and switch were used to control ozone fumigation concentration and time.The best treatment concentration and time was determined，and the effect of ozone fumigation on good fruit rate，total phenolic，vitamin C and soluble solids contents were studied.The results indicated that 2 μL?L-1 ozone fumigation for 1 h could inhibit mold growth and increase healthy fruit rate.The effect of ozone fumigation on ‘Red grape’‘Summer black’ and ‘Liaofeng’ grape were better than ‘Muscat hamburg’.However，ozone treatment had no significant influence on total phenolic，vitamin C and soluble solids content at short time.In conclusion，2 μL?L-1 ozone fumigation for 1 h could inhibit the microbial growth，increase the good fruit rate and extend the shelf life of grape effectively.
参考文献/References:
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备注/Memo
第一作者简介：李文生(1964-)，男，本科，副研究员，研究方向为果品采后生理及果品无公害防腐保鲜。E-mail：liwenshenglgs@sina.com.责任作者：王宝刚（1979-），男，博士，副研究员，研究方向为果品物流及贮藏保鲜技术。E-mail：fruit_postharvest@126.com.基金项目：农业部公益性行业（农业）科研专项资助项目(NO.201203095)；北京市农林科学院科技创新能力建设专项资助项目(KJCX20170206)。