中外葡萄与葡萄酒Issue(5)：38-44,7.DOI:10.13414/j.cnki.zwpp.2024.05.005
'巨峰'葡萄果实采后质地劣变机理研究
Study on Mechanism of Post-Harvest Texture Deterioration of'Kyoho'Grapes
摘要
Abstract
In order to clarify the texture deterioration mechanism of grape postharvest,and provide a theoretical basis for the development of fruit preservation technology,during the storage period,the texture parameters of'Kyoho'grapes,such as hardness,elasticity,cohesiveness,resilience,adhesiveness and chewiness,as well as the changes of polysaccharide content in cell wall,related enzyme activities and endogenous hormone contents were investigated.Pajek software was used to analyze the correlation among different traits to explore the mechanism of postharvest deterioration.The results showed that with the extension of storage period of grapes,the hardness and adhesion of grapes decreased obviously,and other structural parameters changed little.The contents of soluble pectin and ABA,the activities of PG,Cx,β-Gal and ethylene production rate increased gradually,while the contents of protopectin,cellulose and IAA decreased.The activity of PME decreased first and then increased during storage.Pajek analysis showed that fruit hardness,cell wall component content,cell wall hydrolase activity and endogenous hormone content could reflect the changes of'Kyoho'grapes during storage period,and the contents of pectin and protopectin,PG,β-Gal activity and auxin content of grapes were closely related to the changes of hardness.The content of original pectin could affect the taste of fruit to some extent,but there was no direct relationship between the change of fruit taste and storage time.The rate of ethylene production could't directly reflect the change of the softness and hardness of'Kyoho'grapes.关键词
巨峰/质地/贮藏/相关性/Pajek分析Key words
Kyoho/texture/store/relevance/Pajek analysis分类
农业科技引用本文复制引用
李志文,集贤,闫师杰,王娜,朱志强,刘翔..'巨峰'葡萄果实采后质地劣变机理研究[J].中外葡萄与葡萄酒,2024,(5):38-44,7.基金项目
天津市自然科学基金重点项目(20JCZDJC00420)天津市林果现代产业技术体系创新项目(ITTHRS2021000) （20JCZDJC00420）
天津农学院青年科技发展项目(2016NYB03) （2016NYB03）
