| 罗生虎,陈春蕊,李 敏,张峻彬,贾晓昱,夏伊宁,潘艳芳,姜瑜倩,汤 尧.1-MCP对果串不同修剪程度‘阳光玫瑰’葡萄贮藏品质的影响[J].保鲜与加工,2026,26(3):1~12 |
| 1-MCP对果串不同修剪程度‘阳光玫瑰’葡萄贮藏品质的影响 |
| Effects of 1-MCP Treatment on Storage Quality of ‘Shine Muscat’ Grapes with Different Trimmed Rachis |
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| DOI： |
| 中文关键词: 1-MCP 果串修剪 贮藏品质 ‘阳光玫瑰’葡萄 |
| 英文关键词:1-MCP cluster trimming storage quality ‘ Shine Muscat’ grapes |
| 基金项目:国家自然科学基金青年项目（32302179）；农业农村部农产品质量安全收贮运管控重点实验室开放课题（S2024KFKT-13）；庭州青 年科技创新人才项目（2023QN05，2024QN001） |
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| 中文摘要: |
| 为探究葡萄果串修剪程度对其贮藏品质及对1-甲基环丙烯（1-MCP）处理保鲜效果的影响，延 长葡萄采后贮藏时间、提升葡萄贮藏品质和商品价值。以‘阳光玫瑰’葡萄为试材，将整串果实修剪为 小串珠和单果珠形式，分别进行1.0 μL/L的1-MCP熏蒸处理24 h，以未熏蒸果实作为对照组。将不同 果串葡萄在0 ℃贮藏49 d，每7 d测定葡萄果实呼吸强度、失重率、质地品质（硬度和弹性）、色泽、可溶 性固形物（TSS）、可滴定酸（TA）以及维生素C（VC）、丙二醛（MDA）、总酚、类黄酮、花青素含量的变化。 结果表明，贮藏49 d时，与各对照组相比，1-MCP处理组（1-MCP-整串、1-MCP-小串和1-MCP-单珠 葡萄）的呼吸强度分别下降了42.34%、21.62%和27.82%，同时1-MCP处理能有效降低3种果串形式的 失重率和MDA含量，延缓花青素合成，并维持葡萄的硬度、弹性、色泽、TSS含量、TA含量、VC含量、总 酚含量、类黄酮含量的稳定性，提高葡萄的营养品质和商品价值。1-MCP处理结合整串贮藏是‘阳光 玫瑰’葡萄较好的保鲜方式，研究结果可为葡萄采后贮藏和销售过程中贮藏状态的选择提供一定的理 论基础和技术指导。 |
| 英文摘要: |
| The effects of 1-MCP treatment on the storage quality of different trimmed clusters of‘ Shine Muscat’ grapes were investigated to extend the storage duration, improve the storage quality, and increase the commercial values of grapes.‘ Shine Muscat’ grapes were employed as the test materials, the original clusters of grapes were trimmed into small clusters and single fruit which were treated with 1.0 μL/L 1-MCP fumigation for 24 h, taking untreated ones as the control groups. All the grapes were stored at 0 ℃ for 49 d, during which the respiration intensity, weight loss rate, texture quality (firmness and elasticity), color, total soluble solids (TSS), titratable acid content (TA), as well as the contents of Vitamin C (VC), malondialdehyde (MDA), total phenols, flavonoids, and anthocyanins of the grapes were measured for each 7 d. The results indicated that at 49 d, the respiratory intensities of the 1-MCP treat? ment groups (1-MCP-whole bunch, 1-MCP-small cluster, and 1-MCP-single berry) decreased by 42.34%, 21.62%, and 27.82%, respectively, compared to the control groups. Results suggested that 1-MCP effectively reduced weight loss rate, MDA content, and anthocyanin content of the grapes, and maintained the stability of the firmness, elasticity, color, TSS content, TA content, VC content, total phenols content, and flavonoids content of the grapes. Furthermore, 1-MCP effectively improved the nutritional quality and commercial value of the grapes. 1-MCP treatment combined with whole bunch storage is a better preservation method for‘ Shine Muscat’ grapes, and the results of the study can provide a certain theoretical basis and technical guidance for the selection of storage status during post-harvest storage and marketing of grapes. |
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