纳他霉素对葡萄贮藏品质和生理变化的影响

以玫瑰香葡萄为试材,采用不同浓度的纳他霉素处理,研究了常温(20℃)下葡萄的贮藏品质和酶活性的变化。结果表明,质量浓度为0.5g/L的纳他霉素可以抑制采后葡萄果粒和果梗的致病霉菌,显著降低落粒率和腐烂率,保持葡萄果实硬度,维持其低水平的呼吸强度。同时可以降低果实PPO,POD,PAL的活性,延长葡萄贮藏寿命,提高葡萄贮藏品质和安全性。

Effect of Natamycin on the Storage Quality and Physiology of Grape Fruit

In this research, Meiguixiang grape was used as the study material, which were treated with the different concentration of natamycin,in order to study the storage quality and change of emzyme activities of grape fruit at the normal temperature(20 ℃) .The results showed that the postharvest decay of grape fruit and peduncle which lead by the pathogenic fungi was inhabited with the treatment of 0.5 g/L natamycin, the decay rate and shattering trait were reduced, and the decrease of fruit firmness was postponed.Meanwhile,low respiratory intensity was maintained by the same treatment,the activity of PPO,POD and PAL were degraded,and the storage life was prolonged.At the same time,the quality and safety of grape fruit were improved by the treatment during storage.