食品与发酵工业2024，Vol.50Issue(9)：246-254,9.DOI:10.13995/j.cnki.11-1802/ts.035307
6-苄基氨基嘌呤结合柠檬酸复合处理对水晶葡萄采后品质的影响
Effect of 6-benzylaminopurine combined with citric acid complex treatment on postharvest quality of crystal grapes
摘要
Abstract
To explore the effects of citric acid,6-benzylaminopurine(6-BA),and composite treatment on the postharvest quality of crystal grapes,30 mg/L 6-BA,1％citric acid,and two composite solutions were used to soak the crystal grapes and stored at(1±0.3)℃ and 85％-90％relative humidity for fresh-keeping storage for 40 days.The indicators were monitored every 10 days.Results showed that the composite treatment had a significant effect on inhibiting decay,browning rate,and shedding rate,as well as slowing down the de-crease of hardness,polyphenols,vitamin C,and total soluble solid content in crystal grapes.Additionally,it slowed down the increase of polyphenol oxidase(PPO)activity,delay fruit softening and browning,and kept the soluble protein and free amino acid content close to that of the day of harvest.On the 40th day of storage,the fruit rot rate,browning rate,and PPO activity in the composite treatment group were 51.01％,48.94％,and 36.80％lower than those in the control group,respectively.Furthermore,the fruit hardness,vitamin C content,and polyphenol content were 1.42 times,2.05 times,and 2.91 times higher than those in the control group.Therefore,6-BA and citric acid complex treatment was an effective way to maintain crystal grapes'quality during storage.关键词
6-苄基氨基嘌呤/柠檬酸/水晶葡萄/贮藏品质/采后保鲜Key words
6-benzylaminopurine/citric acid/crystal grapes/storage quality/postharvest preservation引用本文复制引用
刘仁婵,吉宁,王瑞,马超,张妮,陈云..6-苄基氨基嘌呤结合柠檬酸复合处理对水晶葡萄采后品质的影响[J].食品与发酵工业,2024,50(9):246-254,9.基金项目
贵州省科技计划项目[黔科中引地(2020)4018号] （2020）
贵州省2021年大学生创新创业训练计划一般项目(202110976050) （202110976050）
贵阳学院中青年学术骨干项目[GYURC-34(2022.1.1-2024.12.31)] （2022.1.1-2024.12.31）
