中外葡萄与葡萄酒Issue(4)：26-31,6.DOI:10.13414/j.cnki.zwpp.2024.04.004
采前肉桂酸处理对'巨峰'葡萄耐贮性的影响
Effects of Preharvest Cinnamic Acid Treatment on Storability of'Kyoho'Grapes
摘要
Abstract
During postharvest circulation and storage,'Kyoho'grapes are prone to falling grain,rotten fruit,and fruit semility,etc.,resulting in fruit quality decline and serious economic losses,so it is of great significance to effectively control grape quality deterioration and improve the effect of postharvest preservation.The experiment was set at 10 days before harvest with different concentrations of cinnamic acid solution sprayed on fruit clusters,and no treatment was used as control(CK).The effects of cinnamic acid treatment before harvest on the texture structure characteristics,drop rate,rot rate,browning degree of fruit stem and surface flora of'Kyoho'grapes stored at 4℃within 14 days were investigated.The results showed that 10 mmol·L-1 cinnamic acid treatment had the most significant effect,and the indexes of fruit texture,browning degree of fruit stem,stalk shedding index,setting rate and decay rate were better than those of CK.In this study,during the same storage time,the texture structural characteristics and stem dropping indexes of each treatment showed an increasing trend with the increase of cinnamic acid concentration,and drop rate,browning degree of fruit stem,rot rate and the bacteria carrying rate of fruit peel decreased with the increase of cinnamic acid concentration,while effect of cinnamic acid on these indexes gradually weakened with storage time prolonging.The experiment showed that preharvest cinnamic acid treatment could effectively improve the storability of'Kyoho'grapes.关键词
肉桂酸/巨峰/质构/落粒/耐贮性Key words
cinnamic acid/Kyoho/texture/berry-shedding/storability分类
农业科技引用本文复制引用
胡玉龙,田淑芬,王超霞,王荣,马闯..采前肉桂酸处理对'巨峰'葡萄耐贮性的影响[J].中外葡萄与葡萄酒,2024,(4):26-31,6.基金项目
福建省科技计划项目(星火项目,2022S0062) （星火项目,2022S0062）
