乙醇熏蒸对采后甜樱桃的保鲜效果

本研究利用从病害甜樱桃上分离的一株灰霉菌(Botrytis cinerea),选择0、250、500、1000 μL/L浓度的乙醇对灰霉菌分别进行体内、体外抑菌测试。同时,分析了经该熏蒸处理的新鲜甜樱桃于4℃贮藏期间的品质变化。研究发现,乙醇熏蒸可以有效降低甜樱桃果实灰霉病的发病率,抑制其菌丝的生长,且乙醇浓度越大,抑制效果越明显。乙醇熏蒸降低了甜樱桃果实的失重率、腐烂率及呼吸强度,维持了较高的硬度和可滴定酸的含量,降低了贮藏期间PPO活性,同时提高了POD活性并延迟了POD活性峰值的出现,结果表明,乙醇熏蒸对甜樱桃采后病害具有显著的抑制效果,500 μL/L的乙醇熏蒸处理可以有效保持甜樱桃的贮藏品质,有效延缓了果实贮藏期间的成熟与衰老。

Effects of Ethanol Fumigation on Preservation of Sweet Cherry

In this study,inhibition effects of ethanol(0,250,500 and 1000 μL/L)on Botrytis cinerea(isolated from decayed sweet cherries)were performed in vivo and in vitro. At the same time,the quality of fresh sweet cherries fumigated with ethanol was analyzed during storage at 4℃. The results showed that ethanol fumigation effectively reduced the decay incidence by Botrytis cinerea,inhibited the spore germination,and the higher the ethanol concentration,the more obvious the inhibition effect. Ethanol fumigation reduced the weight loss and decay rate,maintained higher hardness and titratable acid content. It reduced PPO activity,increased POD activity and delayed POD activity peak. These results showed that ethanol fumigation had a significant inhibitory effect on the postharvest decay of sweet cherries. 500 μL/L ethanol fumigation can effectively maintain the storage quality of sweet cherries,delay the ripening and aging during storage.