本文關(guān)鍵詞： 紅提葡萄 貯藏保鮮 SO_2熏蒸 傷害閾值　出處：《天津科技大學》2015年碩士論文　論文類型：學位論文

【摘要】：以新疆伊犁地區(qū)紅提葡萄為試材,研究不同熏蒸環(huán)境下SO2傷害閾值、最佳熏蒸濃度及熏蒸方式,并對紅提葡萄貯藏期間優(yōu)勢致病菌進行鑒定,結(jié)合SO2間歇熏蒸,確定紅提葡萄最佳貯藏溫度,明確紅提葡萄低傷害、低殘留的SO2熏蒸保鮮方式,為延長紅提葡萄貯藏保鮮期提供理論依據(jù)。(1)通過研究不同種類(成熟度、地理位置、果實位置)紅提葡萄冰點、可溶性固形物含量(SSC)及硬度大小,進一步驗證了：對紅提葡萄進行貯藏保鮮,為延長保鮮期,應(yīng)選取成熟果實,不得采用青果或二次果。(2)不同熏蒸條件使得紅提葡萄SO2傷害閾值不同。SO2超量熏蒸使紅提葡萄相對電導(dǎo)率及丙二醛含量升高,細胞膜完整性被破壞,果梗葉綠素及果皮花青素含量大幅下降,多酚氧化酶活性增強,果梗褐變,果皮表面出現(xiàn)漂白斑。(3)通過對低溫下紅提葡萄吸收S02的動態(tài)研究,推斷出S02主要是通過果梗和果刷進入果實內(nèi)部,且果梗和果刷最易受到SO2漂白傷害。另外,采用不同包裝量貯藏保鮮紅提葡萄效果不同,當包裝量為10kg時,紅提葡萄失重率、果皮漂白指數(shù)及好果率等指標均較佳,保鮮效果較好。(4)通過分析比較紅提葡萄貯藏過程中可溶性固形物、可滴定酸、維生素C及SO2殘留量等指標的變化,確定紅提葡萄最佳熏蒸濃度和熏蒸方式為：首次熏蒸500 μ1/L×1.0h,每隔15d,300μl/L×0.5h熏蒸處理。(5)采后對紅提葡萄致病菌進行鑒定,確定紅提葡萄優(yōu)勢致病菌分別為根霉、黑曲霉、灰霉及青霉。在SO2間歇熏蒸的基礎(chǔ)上,當紅提葡萄貯藏溫度為-0.5℃時,果肉、果皮、果梗帶菌率及果粒發(fā)病率均較低,果實貯藏效果較佳。
[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，

本文編號：1470880