LIU Shuze,DAI Huiqin,LIU Chenxia,et al.Effects of Different Fumigant Preservatives on Antioxidant Capacity of ‘Kyoho’ Grape[J].Northern Horticulture,2022,(01):94-100.[doi:10.11937/bfyy.20213503]
不同熏蒸保鲜剂对‘巨峰’葡萄抗氧化能力的影响
- Title:
- Effects of Different Fumigant Preservatives on Antioxidant Capacity of ‘Kyoho’ Grape
- Keywords:
- ‘Kyoho’ grape; chlorine dioxide; ozone; antioxidant
- 文献标志码:
- A
- 摘要:
- 以‘巨峰’葡萄为试材，对比分析了不同浓度二氧化氯（5、10、15 mg·L-1）和臭氧（30、60、90 mg·m-3）熏蒸处理对低温贮藏过程中葡萄总酚、原花青素、丙二醛（MDA）含量及多酚氧化酶（PPO）、过氧化物酶（POD）、过氧化氢酶（CAT）、超氧化物歧化酶（SOD）活性的影响,以期为‘巨峰’葡萄采后贮藏保鲜提供参考依据。结果表明：与对照相比，一定浓度熏蒸保鲜处理均在不同程度上抑制了‘巨峰’葡萄总酚和原花青素的降解，保持较好的细胞膜完整性，抑制了MDA含量和PPO活性的增加，贮藏后期维持较稳定的POD和较高的CAT与SOD活性。综合分析表明，6个熏蒸处理中，10 mg·L-1 ClO2和60 mg·m-3 O3能够延缓葡萄的衰老进程，保持较好的抗氧化能力和贮藏品质。
- 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.
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备注/Memo
第一作者简介：刘树泽（1967-），男，硕士，高级农艺师，现主要从事农产品产业链技术等研究工作。E-mail：lshuze@163.com.责任作者：乔勇进（1967-），男，博士，研究员，现主要从事农产品防腐保鲜等研究工作。E-mail：yjqiao2002@126.com.基金项目：上海农产品保鲜加工工程技术研究中心资助项目（19DZ2251600）；上海市农产品保鲜加工专业技术服务平台资助项目（18DZ2291300）。收稿日期：2021-08-25