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以奥古斯特葡萄为试材,研究1000、500、100μL/L 3种浓度SO2熏蒸1 h处理对葡萄主要品质和相关生理指标的影响,对照组未经SO2熏蒸处理。结果表明:贮藏80 d后,500μL/L浓度熏蒸处理组与100μL/L、对照相比,可以有效降低贮藏过程中葡萄果实的腐烂率、脱粒率、失重率,延缓果实中Vc、可溶性固形物和果梗叶绿素的下降,其中500μL/L浓度熏蒸处理组的腐烂率为24.83%,100μL/L浓度熏蒸处理组为35.92%。贮藏后期500和100μL/L的SO2熏蒸处理均能减缓果实可滴定酸的下降,而1000μL/L浓度SO2熏蒸处理使果实可滴定酸升高。500、100μL/L浓度SO2熏蒸处理贮藏的葡萄,果肉中SO2残留量分别为8.62、6.03 mg/kg,均低于FDA安全标准(10 mg/kg),而1000μL/L浓度SO2熏蒸处理使果肉中SO2残留量达到33.21 mg/kg,超出FDA安全标准。500μL/L浓度SO2熏蒸1 h处理最有利于奥古斯特葡萄的贮藏,可以用于奥古斯特葡萄的防腐保鲜。
The effect of SO2 fumigation at 1, 500, 500 and 100 μL / L fumigation for 1 h on the main quality and physiological indexes of grape was studied. The control group was not fumigated with SO2. The results showed that after 80 days of storage, compared with 100μL / L fumigation group, 500μL / L fumigation treatment could effectively reduce the decay rate, threshing rate and weight loss rate of grape during storage, and delay Vc, soluble solids And the stem chlorophyll decreased, of which 500μL / L concentration fumigation treatment group was 24.83% fumigation, 100μL / L fumigation treatment group was 35.92%. SO2 fumigation treatments at 500 and 100 μL / L post-storage slowed the decline of titratable acidity in fruit, while SO2 fumigation at 1000 μL / L increased the titratable acidity of fruit. SO2 residues in flesh were 8.62 and 6.03 mg / kg, respectively, which were lower than the FDA safety standard (10 mg / kg), while fumigation with 1000 μL / L SO2 resulted in flesh SO2 residues reached 33.21 mg / kg, exceeding FDA safety standards. 500μL / L SO2 fumigation 1h treatment is most conducive to the storage of Augustus grapes, preservatives can be used for August grape.