葡萄果实组织能量水平对其品质劣变的影响

Effects of energy status on quality deterioration in grape fruit

中文关键词:  葡萄  果实  能量水平  品质劣变

英文关键词:grape  fruit  energy levels  quality deterioration

中文摘要:

      目的 探讨葡萄冷藏期间组织细胞能量亏损对果实品质劣变的影响。方法 “红地球”葡萄采后经抗菌、涂膜和热处理后在(4±0.5) ℃贮藏不同时间, 每隔10 d测定果实组织的能量物质、可溶性固形物(SSC)、可滴定酸(TA)、维生素C (Vc)、可溶性糖、有机酸和pH值。结果 冷藏期间葡萄果肉组织内能量水平下降, 处于亏损状态。SSC、TA、Vc、可溶性糖和有机酸含量下降, 但pH值上升。采后经适当处理可缓解组织能量亏损, 减缓品质劣变, 尤以涂膜效果更显著。ATP水平与TA、Vc呈一元二次曲线拟合, 拟合度大于或接近0.9; 与SSC、葡萄糖、酒石酸、pH值呈线性拟合, 拟合度近0.9。ATP水平与SSC、酒石酸、TA、Vc、葡萄糖极显著正相关(r=0.894~0.942, P<0.01); 与pH值极显著负相关(r=-0.934, P<0.01)。结论 能量水平对果实营养品质劣变有直接影响, 减缓能量亏损可维持果实营养品质。

英文摘要:

      Objective To investigate the effects of energy status in grape fruit tissues on quality deterioration during cold storage. Methods After antibiosis, coating and heat treatments (compared with untreated grape fruits), Red Globe grape were stored at (4±0.5) ℃. Contents of ATP, ADP, AMP, energy charge (EC), soluble solid (SSC), titratable acid (TA), pH, VC, organic acids and soluble sugars in grape fruit were determined at each 10 d during cold storage. Results The results showed that with extension of storage time, energy levels were in a loss state in grape fruit tissue. Energy substances, such as ATP, ADP, AMP and main nutrition attributes (e.g., SSC, TA, Vc, organic acids and soluble sugars) were decreased, while only pH values were increased. Appropriate postharvest treatments alleviated energy losses of grape fruit tissue and delayed quality deterioration, especially coating treatment. Levels of ATP showed quadratic equation fitting curve with TA and Vc contents, fitting degrees more than or close to 0.9. There were good linear equation fitting curves between ATP content with SSC, glucose, tartaric acid and pH value, with fitting degrees close to 0.9. In pears correlation analyses, ATP content were significantly positive correlated with SSC, tartaric acid, TA, VC, and glucose(r=0.894~0.942, P<0.01), but significantly negative correlated with pH(r=-0.934, P<0.01). Conclusion Energy levels have direct effects on qualities deteriorations of grape fruits. Ways of keeping high energy levels of grape fruits can maintain good quality of grape fruits.