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以玫瑰香葡萄为试材,通过对不同处理方式果实在贮藏期间品质和生理生化指标的变化分析,探讨冰温贮藏(-0.5～-0.2℃)条件下,1-MCP和ClO2处理对果实的保鲜效果。结果表明,1.0μL/L1-MCP结合1.0μL/LClO2处理比1.0μL/L1-MCP、1.0μL/LClO2单独处理更能有效保持葡萄贮藏过程中的品质,并降低与衰老相关的生化反应,贮藏45d时1-MCP+ClO2处理的腐烂率和果梗褐变指数分别比对照低36.23%、12.50%,果实硬度仅下降了2.93kg/cm2,可溶性固形物含量和VC含量分别高于对照0.50%、2.52mg/100g;丙二醛含量低于对照5.86μmol.g-1,POD、SOD活性较对照增强,有效延缓了葡萄在贮藏过程中的衰老进程。
The effects of 1-MCP and ClO2 treatment on the changes of fruit quality under the condition of ice-cold storage (-0.5 ~ -0.2 ℃) were studied by using the changes of the quality and the physiological and biochemical indexes of the fruit of different varieties during the storage period. Freshness effect. The results showed that 1.0 μL / L 1-MCP combined with 1.0 μL / L ClO 2 could effectively maintain the quality of grape during storage and reduce the biochemical reactions related to aging than 1.0 μL / L 1-MCP and 1.0 μL / L ClO 2, The decay rate and pedicle browning index of 1-MCP + ClO2 at 45d were 36.23% and 12.50% lower than that of the control respectively, the hardness of the fruit decreased only by 2.93kg / cm2, the soluble solids content and the VC content were 0.50% , 2.52mg / 100g respectively. The content of malondialdehyde was lower than that of the control (5.86μmol.g-1), the activities of POD and SOD were enhanced compared with the control, which effectively delayed the aging process of grape during storage.