不同保鲜剂处理对贮藏期广西巨峰冬葡萄品质的影响

【目的】探讨广西＂一年两收葡萄＂冬果贮藏保鲜方法及贮藏期内果实品质变化规律,为巨峰冬葡萄贮藏保鲜提供理论依据。【方法】以巨峰葡萄二茬果（冬葡萄）为材料,采用两类保鲜剂（化学保鲜剂、生物保鲜剂）的7个处理结合冰温贮藏果实,以空白处理为对照,每隔30 d测定冬葡萄的品质指标1次,连续测定5次。【结果】随着贮藏期的延长,巨峰冬葡萄果实脱粒率、pH波动上升,好果率波动下降,可溶性总糖（TS）含量先升后降,可滴定酸（TA）、可溶性固形物（TSS）和维生素C（Vc）含量均有不同程度降解和损失。果实贮藏至5个月,化学保鲜剂处理的好果率均保持在85.00%以上,对照处理的好果率降至13.66%;各保鲜剂处理的TS、TSS和Vc含量均显著高于对照处理（P〈0.05,下同）,化学保鲜剂处理的TA含量显著高于对照处理。生物保鲜剂处理在短期贮藏（0-3个月）可显著保持果实品质。【结论】保鲜剂结合冰温贮藏可有效保持采后巨峰冬葡萄的品质,最佳贮藏期为0-3个月。

Effects of different fresh-keeping treatments on quality of Guangxi winter Kyoho grapes during storage period

【Objective】The fresh-keeping technology and the change rules of qualities of Guangxi winter Kyoho grapes during storage were studied to provide theoretical references for Guangxi Kyoho grape preservation and fresh-keeping. 【Method 】Winter Kyoho grape, as the test material, was post-processed by seven freshness keeping（chemical and biological freshness keeping） treatments with non-processing fruit as the control. The qualities indexes of grape fruits were determined every month for 5 continuous times. 【Result 】The results showed that with the extension of storage period, abscission rate and p H rose, while intact rate decreased constantly. TS（total sugar）content rose first and then fell. TA（ titratable acid）, TSS（ total soluble solids） and Vc content were degradative. Intact rate of chemical freshness treatments was over 85% after 5 months storage, however, it was only 13.66% in the contorl. Contents of TS,TSS and Vc of all fresh-keeping treatments were significantly higher than those of the control at the same period（P 0.05）. Contents of TA of chemical freshness keeping were higher than those of the control. The biological freshness keeping agents could keep good value of grape fruit in a short storage period（0-3months）. 【Conclusion 】Cold storage with freshness keeping agents could effectively maintain the quality of grape fruit and the best storage period of Guangxi winter Kyoho grapes is 0-3 months.