二氧化硫处理对鲜食葡萄贮藏病害及生理的影响-食品科学专业论文.docxVIP

Effect of Sulfur Dioxide Treatment on Postharvest Diseases and Physiology of Table Grapes Storage Abstract Table grapes were well received by consumers, and occupied an important position in the horticultural crops in Xinjiang, because of its sweet taste, nutrient-rich, excellent quality. Table grapes are perishability, shattering and other issues reduced grape quality during the storage. SO2 is currently the most effective preservative, but occurs bleaching injury. The key to find storage effect of table grapes meets effectively inhibit the disease, and proper SO2 concentration while does not lead to bleaching injury. Grape varieties of thompson seedless, red globe were tested with the study, the indexes of postharvest diseases and better dose of SO2 were controled, and the injury of sulfur dioxide processing grapes were researched. A theoretical basis for the grapes post-harvest storage and preservation was provided. Different quality of sodium metabisulfite, calcium chloride anhydrous/silica gel, distilled water, suitable SO2 preparation ratio was derived. The different concentrations of SO2 were used to treat with inhibition test in vitro and surface of grape inoculated bacteria storaged at the room temperature. The results show that the use of Na2S2O5: water: anhydrous calcium chloride = 1:3:1, the regular was stable and easy to control the concentration of SO2, so that was the suitable results. And 200μl/l, 250μl/l SO2 treatments can significantly inhibit colony diameter, reduce the incidence rate of grapes surface inoculated with pathogens and disease index. Using different concentrations of SO2 processing grapes, the damage to the grapes by SO2 and grape quality were researched. the result found that above on 300μl/l SO2 had varying degrees of damage, and following 200μl/l SO2 to treat with grapes could maintain a stable pH, reduced the accumulation of malondialdehyde (MDA), and the relative electrical conductivity increasesing. 200μl/l·30min could mai