SO2-ClO2处理对木纳格葡萄采后贮藏品质的影响

降低果实SO2残留量和抑制采后病害发生是减少鲜食葡萄果实在贮藏过程中损失的关键因素。以新疆木纳格葡萄为试材，研究0 ℃条件下双组分SO2-ClO2和单组分SO2两种处理对葡萄采后果实SO2残留量及品质的影响。结果表明：与单组分SO2处理相比，双组分SO2-ClO2可显著降低葡萄果实中SO2残留量，60 d时，SO2-ClO2处理SO2残留量低于SO2处理10.24%；双组分SO2-ClO2延缓了葡萄营养物质VC、可溶性糖和可滴定酸含量的下降；抑制了果实丙二醛和活性氧代谢产物（O2－·和H2O2）含量的积累；保持了较高的苯丙氨酸解氨酶、超氧化物歧化酶和过氧化物酶的活性；有效减少了果实外观品质质量损失率、腐烂率、落粒率和褐变指数的增加，60 d时，SO2-ClO2处理质量损失率、腐烂率、落粒率和褐变指数的增加分别低于SO2处理1.4%、9.36%、7.28%、3.41%；SO2-ClO2处理还减缓了果实硬度的降低。因此，双组分SO2-ClO2处理有利于提高葡萄采后贮藏品质和果实抗性，延缓果实衰老。

Effect of SO2-ClO2 Treatment on Postharvest Quality of ‘Munage’ Grape

Decreasing SO2 residue and controlling the incidence of postharvest diseases are the key factors in reducing the
loss of table grapes during storage. ‘Munage’grapes were treated with SO2-ClO2 and SO2, and stored at 0 ℃. Effects of SO2-ClO2
and SO2 treatments on fruit SO2 residue and quality of grapes were investigated during storage. The results showed that
SO2-ClO2 treatment significantly reduced SO2 residue in ‘Munage’ grapes, resulting in a 10.24% decrease in the SO2 residue
level after 60 days of storage as compared to SO2 treatment. Moreover, SO2-ClO2 treatment inhibited the reduction in the
contents of nutrients (VC, soluble sugar, and TA), suppressed the accumulation of malondialdehyde (MDA) and reactive
oxygen metabolites (O2
-·and H2O2), maintained higher activities of phenylalanine ammonia-lyase (PAL), superoxide
dismutase (SOD) and peroxidase (POD), and effectively reduced appearance quality loss, decay incidence, fruit drop rate
and the increase of browning index respectively by 1.4%, 9.36%, 7.28%, and 3.41% after 60 days of storage as compared to
SO2 treatment. Fruit softening was also inhibited. In conclusion, SO2-ClO2 treatment can help improve the postharvest quality
and disease resistance of ‘Munage’grapes and delay fruit senescence during storage, indicating that SO2-ClO2 will have a
great potential for preservation of table grapes.