| 王天菊,沈庆庆,况世雪.外源褪黑素对‘红地球’葡萄采后贮藏品质的影响[J].中国南方果树,2024,53(1): |
| 外源褪黑素对‘红地球’葡萄采后贮藏品质的影响 |
| Effects of exogenous melatonin on Postharvest storage quality of ''Red Earth'' grapes |
| 投稿时间：2023-03-06 修订日期：2023-05-13 |
| DOI：10.13938/j.issn.1007-1431.20230099 |
| 中文关键词: ‘红地球’葡萄 褪黑素 贮藏 果实品质 |
| 英文关键词:''Red Earth'' grapes melatonin storage fruit quality |
| 基金项目:云南省地方本科高校基础研究联合专项项目 |
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| 中文摘要: |
| 研究不同浓度的外源褪黑素对‘红地球’葡萄采后品质的影响，为葡萄保鲜技术提供一定的数据支撑和理论依据。以‘红地球’葡萄品种为试验材料，采用不同浓度0μmol/L（ck）、50μmol/L（T1）、100μmol/L（T2）、200μmol/L（T3）、400μmol/L（T4）的外源褪黑素浸泡‘红地球’葡萄果实0.5 h，常温贮藏，测定果实的失重率、硬度、可溶性固形物、可溶性糖、可滴定酸、Vc、PPO、POD、MDA等指标的变化。结果表明，贮藏到第16 d时，ck组霉变严重，失重率达到35.4%，而外源褪黑素处理组均只有轻微霉点，失重率为23.8%~33.2%，且可溶性糖、MDA、PPO、POD含量均显著低于ck组；果实硬度、可溶性固形物、可滴定酸、Vc等含量均显著高于ck组。说明外源褪黑素延缓‘红地球’葡萄在贮藏过程中因氧化而引起的果实霉变，维持葡萄果实储藏期间的品质，保持果实良好的口感，其中，以浓度为100 μmol/L的外源褪黑素贮藏保鲜效果最佳。 |
| 英文摘要: |
| The effects of different concentrations of exogenous melatonin on the postharvest quality of ''Red Earth'' grapes were studied to provide some data support and a theoretical basis for grape preservation technology. ''Red Earth'' grapes were used as the test material, it were soaked with different concentrations of 0μmol/L (CK), 50μmol/L (T1), 100μmol/L (T2), 200μmol/L (T3), 400μmol/L (T4) of exogenous melatonin for 0.5 h, then the weight loss rate, hardness, soluble solids, soluble sugars, titratable acids, Vc, PPO, POD, MDA and other indexes of "Red Earth " grapefruits were determined at room temperature. The results showed that the CK group was seriously molded, and the weight loss rate reached 35.4% on the 16th day of storage. Exogenous melatonin treated only mild mildew spots, and the weight loss rate of different treatment groups was 23.8%-33.2%. The contents of soluble sugar, MDA, PPO, and POD of exogenous melatonin treated were significantly lower than those of CK group, and the hardness, soluble solids, titratable acids and Vc contents of exogenous melatonin treatment were significantly higher than those of CK group. It is suggested that the exogenous melatonin treatment group maintained grape fruit quality during storage to varying degrees, it keeps the good taste of the ''Red Earth'' grape and delays the fruit mildew caused by oxidation during storage; The best preservation effect was obtained when the concentration of exogenous melatonin was 100μmol/L. |
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