To meet the demands of table grape in e-commerce and logistics technology, this paper took Kyoho grapes as experimental materials and treated them with table grape preservation pad T1 (0.8 g sodium pyrosulfite + 0.2 g controlled release formulation) and T2 (0.8 g sodium pyrosulfite + 1.0 g layered silicate + 0.2 g controlled release formulation) to study the inhibiting effect of such treatment on the browning of the such grape stem in the post-harvest shelf period under shelve conditions of (12±1) ℃ and (85±5)% of relative humidity. Results showed that table grape preservation pad T2 could inhibit the ethylene release and respiratory intensity of grape stem, delay the decrease of activity of peroxidase (POD), superoxide dismutase (SOD), catalase (CAT), ascorbate peroxidase (APX), and polyphenol oxidase (PPO) in the fruit stem, inhibit the increase in the production rate of ·O-2, the content of H2O2, the relative electric conductivity, and the content of malondialdehyde, and improve the total content of phenols in the fruit stem to delay the browning of fruit stem. Therefore, the paper concluded that table grape preservation pads could delay the browning of grape stems, in which T2 (0.8 g sodium pyrosulfite + 1.0 g layered silicate + 0.2 g controlled release formulation) had an obvious effect of green protection on grape stems and improved the commodity value of grapes. This experiment provides a new thought of research on the application of grape stem preservation products in the e-commerce logistics of table grapes.
LIANG Jiarui
,
YIN Beibei
,
LU Fan
,
PENG Rui
,
ZHANG Yu
,
WU Bin
,
WEI Jia
. Inhibitory effect of table grape preservation pad on stalk browning after harvesting of Kyoho grapes[J]. Food and Fermentation Industries, 2023
, 49(10)
: 47
-54
.
DOI: 10.13995/j.cnki.11-1802/ts.031904
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