为探索醋酸在巨峰葡萄上的防腐效果及代替SO2的可能性,研究从葡萄腐烂率和掉粒率的角度对醋酸熏蒸次数、熏蒸浓度、熏蒸温度和时间等因素进行了筛选,并比较醋酸熏蒸和SO2保鲜剂对巨峰葡萄生理和品质的影响。结果表明醋酸最佳应用条件:熏蒸1次,浓度8 μL/L,熏蒸温度20 ℃、时间2 h效果最好,能显著抑制巨峰葡萄腐烂和掉粒,与SO2保鲜效果相当。贮藏30 d内,醋酸与SO2两种处理的巨峰葡萄腐烂率显著低于对照,两种处理比较来看,在葡萄果实抗氧化活性、总酚和黄酮含量、感官质量等方面无显著差异,但醋酸处理的葡萄固酸比显著高于SO2处理。因此,在物流运输与贮藏过程中,结合环境温度控制,醋酸可代替SO2用于巨峰葡萄的保鲜。
关键词：
巨峰葡萄; 醋酸; SO2; 腐烂; 品质
In order to determine the optimum condition of acetic acid (AAC) fumigation in grape preservation and explore the possibility of replacing sulfur dioxide (SO2), the effects of acetic acid fumigation frequency, fumigation concentration, fumigation temperature and time on the rate of decay and fruit drop were investigated. Acetic acid fumigation and SO2 fumigation were compared on grape quality and antioxidant capacity. The optimum acetic acid condition fumigation conditions were: 8 μL/L AAC fumigation once for 2 h at 20 ℃. Its effect on grape decay and grape drop rate were the same as SO2 treatments. In addition, under optimum fumigation condition, AAC and SO2 significantly decreased decay rate and fruit drop rate compared with the control. AAC maintained the high solid acid ratio during the storage compared with SO2 treatment. However, there were no significant differences between AAC and SO2 in antioxidant capacity, total phenolics, flavonoid content and sensory quality. These results indicated that AAC was a good alternative to SO2 for preserving ‘Kyohp’ grapes during cold storage. The research could provide a reference for the commercial application of AAC on grape preservation.
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