转色期乙醇处理对葡萄成熟特性与着色进程的影响

为研究葡萄转色期乙醇处理对葡萄果实成熟进程影响,以"红地球"葡萄为试材,在转色期进行1%氯化钙(CaCl_2)、15%乙醇(EtOH)中溶入1%氯化钙(CaCl_2)、15%乙醇(EtOH)果穗喷施处理,以清水喷施为对照,定期采样测定果实成熟期间单果质量、可溶性固形物(TSS)含量、可滴定酸含量、果实不同部位总酚含量等品质指标的变化以及果实色度角、果皮亮度、叶绿素含量、花青素含量等生理指标的变化。结果表明:15%乙醇(EtOH)中溶入1%氯化钙(CaCl_2)能显著抑制可溶性固形物含量以及葡萄果皮总酚含量的累积,同时延缓了花青素含量的积累以及叶绿素的降解,保持了较高的果皮亮度。15%乙醇(EtOH)中溶入1%氯化钙(CaCl_2)处理能够显著延缓葡萄果实的成熟和着色进程。

Effect of Preharvest EtOH Treament on Ripening Properties and Coloration Process of Grape

To investigate the effects of ethanol treatment during grape verasion on the coloration and characteristics of maturation during fruit ripening.‘Red Globe’ grape were used as the test materials,1% calcium chloride (CaCl2),15% ethanol (EtOH) dissolved in 1% calcium chloride (CaCl2),15% ethanol (EtOH) were used during the verasion and spray with fresh water as a control.The changes of quality indexes such as fruit weight,soluble solids (TSS) content,titratable acid content,total phenolic content in different parts,and the change of physiological indexesfruit color angle,peel brightness,chlorophyll content,anthocyanin content were measured.The results showed that 15% ethanol (EtOH) dissolved in 1% calcium chloride (CaCl2) significantly inhibited the accumulation of soluble solids and delayed the accumulation of total phenols in the grape skin,and delayed the chlorophyll content declind.The accumulation of anthocyanin and the degradation of chlorophyll were delayed,a higher brightness of the peel was obtained,which overall slowed the ripening and coloring of the fruit.