缓释保鲜纸对无核白葡萄采后贮藏品质的影响

为延长葡萄的保鲜时间，以无核白葡萄为试验材料，在果实包装中放入8种缓释保鲜纸进行处理(CT1～CT8)，以空白组(CK)和2种市售葡萄保鲜纸组别(市售Ⅰ、市售Ⅱ)为对照，在温度为(0±1)℃、相对湿度为80%的条件下贮藏55 d，测定样品的腐烂率、落粒率、果梗褐变指数、pH值、质量损失率、可滴定酸含量及可溶性固形物含量、硬度及SO₂残留量。结果表明，与空白组及市售Ⅰ、市售Ⅱ组别相比，贮藏55 d时，CT3处理组无核白葡萄果实腐烂率、落粒率与果梗褐变指数最低，分别为11.47%、10.78%、10.43%；该组别无核白葡萄pH值、质量损失率、可滴定酸及可溶性固形物含量、硬度均较优，分别为3.38、0.20%、0.85 g/L、14.0%、3.87 N；该组别SO₂残留量最低(34.5 mg/kg)。

Effects of slow-release cling paper on postharvest storage quality of seedless white grape

To prolong the freshness of grapes, using seedless white grape as experimental materials, 8 types of cling papers were placed in the fruit package for treatment (CT1-CT8), and using blank group (CK) and 2 commercially available grape cling paper groups (commercially available I and commercially available II) as control, the samples were stored at (0±1) ℃ and 80% relative humidity for 55 d, then the decay rate, drop rate, stem browning index, pH, mass loss rate, titratable acid content and soluble solids content, hardness and SO2 residue of the samples were determined. The results showed that compared to the blank group and commercially available I and II groups, CT3 treatment group had the lowest decay rate, drop rate and stem browning index of 11.47%, 10.78% and 10.43%, respectively. pH, mass loss rate, titratable acid and soluble solids content, fruit hardness of seedless white grape were better in the group of 3.38, 0.20%, 0.85 g/L, 14.0%, 3.87 N, respectively, and the SO2 residue was the lowest with 34.5 mg/kg.