红提葡萄SO_2伤害阈值研究

发布时间：2018-01-28 13:23

  本文关键词： 红提葡萄 贮藏保鲜 SO_2熏蒸 伤害阈值　出处：《天津科技大学》2015年硕士论文　论文类型：学位论文

【摘要】：以新疆伊犁地区红提葡萄为试材,研究不同熏蒸环境下SO2伤害阈值、最佳熏蒸浓度及熏蒸方式,并对红提葡萄贮藏期间优势致病菌进行鉴定,结合SO2间歇熏蒸,确定红提葡萄最佳贮藏温度,明确红提葡萄低伤害、低残留的SO2熏蒸保鲜方式,为延长红提葡萄贮藏保鲜期提供理论依据。(1)通过研究不同种类(成熟度、地理位置、果实位置)红提葡萄冰点、可溶性固形物含量(SSC)及硬度大小,进一步验证了：对红提葡萄进行贮藏保鲜,为延长保鲜期,应选取成熟果实,不得采用青果或二次果。(2)不同熏蒸条件使得红提葡萄SO2伤害阈值不同。SO2超量熏蒸使红提葡萄相对电导率及丙二醛含量升高,细胞膜完整性被破坏,果梗叶绿素及果皮花青素含量大幅下降,多酚氧化酶活性增强,果梗褐变,果皮表面出现漂白斑。(3)通过对低温下红提葡萄吸收S02的动态研究,推断出S02主要是通过果梗和果刷进入果实内部,且果梗和果刷最易受到SO2漂白伤害。另外,采用不同包装量贮藏保鲜红提葡萄效果不同,当包装量为10kg时,红提葡萄失重率、果皮漂白指数及好果率等指标均较佳,保鲜效果较好。(4)通过分析比较红提葡萄贮藏过程中可溶性固形物、可滴定酸、维生素C及SO2残留量等指标的变化,确定红提葡萄最佳熏蒸浓度和熏蒸方式为：首次熏蒸500 μ1/L×1.0h,每隔15d,300μl/L×0.5h熏蒸处理。(5)采后对红提葡萄致病菌进行鉴定,确定红提葡萄优势致病菌分别为根霉、黑曲霉、灰霉及青霉。在SO2间歇熏蒸的基础上,当红提葡萄贮藏温度为-0.5℃时,果肉、果皮、果梗带菌率及果粒发病率均较低,果实贮藏效果较佳。
[Abstract]:The SO2 injury threshold, optimal fumigation concentration and fumigation method were studied in different fumigation environments with red grape in Yili area, Xinjiang, and the dominant pathogenic bacteria were identified during storage. Combined with SO2 intermittent fumigation to determine the best storage temperature of red grape red extract grape low injury low residue of SO2 fumigation preservation method. In order to extend the storage and preservation period of red grape, the freezing point of different species (maturity, geographical location, fruit position) was studied. The content of soluble solids (SSCS) and the hardness of red grape were further verified: in order to prolong the preservation period, the mature fruit should be selected. Different fumigation conditions may not make red grape SO2 injury threshold different. SO2 excessive fumigation can increase relative conductivity and malondialdehyde content of red grape. The integrity of cell membrane was destroyed, chlorophyll and anthocyanin content in fruit stem decreased significantly, the activity of polyphenol oxidase increased, and the peduncle browning. Through the dynamic study on the absorption of S02 in red grape at low temperature, it was inferred that S02 mainly entered the fruit through peduncle and brush. Moreover, the stem and brush were the most vulnerable to SO2 bleaching injury. In addition, the effect of storage and preservation of red grape was different with different packing amount, when the packing amount was 10 kg, the weight loss rate of red extract grape was different. The pericarp bleaching index and good fruit rate were better and the fresh-keeping effect was better. (4) by analyzing and comparing the soluble solids of red grape during storage, the acid could be titrated. The best fumigation concentration and fumigation mode of red grape were determined as follows: the first time fumigation was 500 渭 1 / L 脳 1.0 h, every 15 days. 300 渭 l / L 脳 0.5 h fumigation treatment. After harvest, the pathogenic bacteria of red extract grape were identified. The dominant pathogenic bacteria were Rhizopus Niger and Aspergillus Niger respectively. On the basis of SO2 intermittent fumigation, when the storage temperature of red extract grape was -0.5 鈩，

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