陈浩, 张润光, 付露莹, 张有林^,陕西师范大学食品工程与营养科学学院,西安 710119

Effects of 1-MCP and Na₂S₂O₅ Composite Preservative on Postharvest Physiology and Storage Quality of Red Globe Grapes

CHEN Hao, ZHANG RunGuang, FU LuYing, ZHANG YouLin^,College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119

通讯作者: 张有林,E-mail： youlinzh@snnu.edu.cn

收稿日期:2018-07-1接受日期:2018-12-10网络出版日期:2019-04-01

基金资助:

国家林业和草原局科技成果转化项目.SLTG[2017]2-1 榆林市科技局科技研发项目(2017年5月)

Received:2018-07-1Accepted:2018-12-10Online:2019-04-01
作者简介 About authors
陈浩,E-mail： 1030036552@qq.com。






摘要
【目的】‘红提’葡萄贮藏过程中易出现失水、落粒、腐烂、干梗等问题,生产中较难贮藏。研究1-MCP与Na₂S₂O₅对采后生理及贮藏品质的影响,为延长‘红提’葡萄贮藏保鲜期提供理论依据和技术参考。【方法】以陕西合阳‘红提’葡萄为试材,用0.04 mm的带孔聚乙烯（PE）薄膜袋封口,在温度（-1±0.5）℃、相对湿度90%—95%条件下贮藏,用无保鲜剂处理的‘红提’葡萄为对照。以呼吸强度、失重率、可滴定酸含量、果实硬度、丙二醛含量、可溶性固形物含量、果实细胞膜相对渗透性、原果胶、可溶性果胶、还原糖含量及超氧化物歧化酶（SOD）、多酚氧化酶（PPO）、多聚半乳糖醛酸酶（PG）、过氧化物酶（POD）、过氧化氢酶（CAT）活性为测定指标,研究‘红提’葡萄的呼吸类型以及1-MCP、Na₂S₂O₅、1-MCP与Na₂S₂O₅复合3种保鲜剂处理对‘红提’葡萄采后生理及贮藏过程中相关理化指标的影响,计算贮藏期商品果率,贮藏180 d时对‘红提’葡萄的色、香、味、形等感官性状进行综合评价。【结果】‘红提’葡萄穗轴为呼吸跃变型,果穗、果粒为呼吸非跃变型。3种保鲜剂处理对‘红提’葡萄的品质均有不同程度的影响,1-MCP与Na₂S₂O₅复合处理能抑制PPO、POD、SOD、PG活性,增强CAT活性,从而延缓丙二醛、可溶性果胶含量、果实细胞膜相对透性和失重率上升,减缓果实硬度、原果胶以及呼吸强度的降低,有效防止‘红提’葡萄腐烂变质,保持较高含量的可溶性固形物、可滴定酸、还原糖。贮藏180 d感官鉴评,1-MCP与Na₂S₂O₅复合处理品质良好,各项指标均高于其他处理,营养成分损失较少,商品果率90.4%,感官鉴评90.2分。【结论】用3 mg·kg ^-1 FW的1-MCP与4 g·kg ^-1 FW的Na₂S₂O₅复合处理采后‘红提’葡萄,可有效减缓果实软化、原果胶和呼吸强度的变化速率,保持较高含量可溶性固形物、可滴定酸及还原糖,果实综合品质良好。
关键词： 红提葡萄;采后生理;贮藏品质;1-MCP;Na₂S₂O₅

Abstract
【Objective】 Red Globe grapes easily appears dehydration, threshing, decay and dry stem during storage. The objective of this study was to provide theoretical basis and technical parameters for prolonging the storage period of Red Globe grapes by studying the effects of 1-MCP and Na₂S₂O₅ on the postharvest physiology and storage quality.【Method】 Shaanxi Heyang Red Globe grape was selected as the test material and sealed with 0.04 mm perforated polyethylene (PE) film bag. The Red Globe grapes were stored under the condition of low temperature (-1±0.5)℃and relative humidity of 90%-95%. The Red Globe grapes were treated with no preservative agent as the control. And then, fruit respiration intensity, weight loss rate, titratable acid content, fruit hardness, malondialdehyde content, soluble solid content, fruit cell membrane relative permeability, protopectin, soluble pectin, reducing sugar content, antioxidant enzyme activities of superoxide dismutase (SOD), polyphenol oxidase (PPO), polygalacturonase (PG), peroxidase (POD) and catalase (CAT) were used as measurement indexes to study the effects of respiratory types of Red Globe grapes and 1-MCP, Na₂S₂O₅ and 1-MCP+Na₂S₂O₅ three preservative treatments on the postharvest physiological and related physicochemical indexes of Red Globe grapes after harvest and during storage. Commercial fruit percentage were calculated during storage, including sensory characters such as color, aroma, taste and shape of Red Globe grapes, which were comprehensively evaluated when stored for 180 days.【Result】 The spike-stalk of Red Globe grapes was respiratory climacteric, and ear and fruit grain were non-respiratory climacteric type. Three kinds of preservatives had different effects on the quality of Red Globe grapes. 1-MCP and Na₂S₂O₅ combined treatment could inhibit activities of PPO, POD, SOD and PG, enhance the activity of CAT, delay the increase of malondialdehyde, soluble pectin content, fruit cell membrane relative permeability and weight loss rate, slow down fruit hardness, protopectin and respiration intensity, prevent Red Globe grapes decay and deterioration effectively, and maintain the contents of soluble solid, titratable acid and reducing sugar. Sensory evaluation at 180 days after storage showed that the indexes under 1-MCP and Na₂S₂O₅ combined treatment of Red Globe grapes were higher than that under other treatments, the commercial fruit rate under this treatment was 90.4%, and the sensory evaluation was 90.2 points.【Conclusion】 Postharvest Red Globe grapes were treated with 3 mg·kg ^-1 FW 1-MCP and 4 g·kg ^-1 FW Na₂S₂O₅, which could slow down the change rate of fruit softening, protopectin and respiratory intensity, maintain high content of soluble solids, titratable acid and reducing sugar, and keep good quality of fruits.
Keywords：Red Globe grapes;postharvest physiology;storage quality;1-MCP;Na₂S₂O₅


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本文引用格式
陈浩, 张润光, 付露莹, 张有林. 1-MCP与Na₂S₂O₅复合保鲜剂对‘红提’葡萄采后生理及贮藏品质的影响[J]. 中国农业科学, 2019, 52(7): 1192-1204 doi:10.3864/j.issn.0578-1752.2019.07.007
CHEN Hao, ZHANG RunGuang, FU LuYing, ZHANG YouLin. Effects of 1-MCP and Na₂S₂O₅ Composite Preservative on Postharvest Physiology and Storage Quality of Red Globe Grapes[J]. Scientia Agricultura Sinica, 2019, 52(7): 1192-1204 doi:10.3864/j.issn.0578-1752.2019.07.007

0 引言

【研究意义】‘红提’葡萄为欧亚种,20世纪70年代由美国加利福尼亚州立大学研究人员培育而成,具有丰富的营养成分和较好的保健功能,被人们广泛食用。由于‘红提’葡萄果实呼吸强度大,贮藏过程中易失水、落粒、腐烂、干梗,失去营养成分,不宜长期贮藏^[1]。因此,研究‘红提’葡萄采后生理与贮藏保鲜技术,延长贮藏期,是当前亟待解决的问题。【前人研究进展】1-MCP是近年来发现的一种新型乙烯受体抑制剂,它能干扰并阻断乙烯与受体的结合,从而抑制一系列果肉细胞的成熟衰老生物化学反应^[2]。Na₂S₂O₅遇水后缓慢释放SO₂抑制微生物的繁殖,破坏有关氧化酶和水解酶的活性,起到保质、护色、延缓衰老的作用^[3,4]。在葡萄采后生理方面,CHERVIN等^[5]得出在葡萄采后呼吸代谢过程中果穗和果梗属于呼吸跃变型,整穗葡萄的呼吸强度和乙烯生成主要取决于果穗与果梗。赵鑫等^[6]得出‘黑提’葡萄为呼吸非跃变型果实,且呼吸强度在整个贮藏期间呈下降趋势。李明娟等^[7]研究表明,无论在常温还是低温条件下贮藏,葡萄果粒的呼吸类型均属于非呼吸跃变型,其成熟不受乙烯调控,穗轴和果梗生理变化活跃,是整穗葡萄物质消耗的主要部位,呼吸类型属于呼吸跃变型。在葡萄保鲜技术方面,SILVA等^[8]得出用1-MCP对葡萄进行处理,可较好的保持果梗的鲜度,贮藏期也得到了延长。李志文等^[9]研究表明1 μL·L^-1 1-MCP处理结合冰温贮藏较普通冷库贮藏能延长葡萄贮期20 d。贾艳萍等^[10]研究得出1-MCP可以显著延缓葡萄果实的成熟衰老,保持较好的果实品质。李江阔等^[11]研究发现采前用1-MCP处理能够显著延缓葡萄的衰老进程,且果梗长时间保持鲜绿。潘艳芳等^[12]研究得出用Na₂S₂O₅处理‘红提’葡萄果穗可以降低多酚氧化酶（PPO）的活性。李珍等^[13]研究表明低温条件下O₃与CT₂（主要成分为Na₂S₂O₅）复合处理,可以较好地保持葡萄果实的色泽。【本研究切入点】果实的呼吸类型是确定保鲜技术的关键,目前对于‘红提’葡萄呼吸类型缺乏深入研究,穗轴的新鲜度对葡萄质量影响极大,在‘红提’葡萄贮藏过程中仍然存在贮藏期偏短、穗轴失水严重等缺陷。【拟解决的关键问题】本研究主要测试‘红提’葡萄果穗、果粒、穗轴的呼吸类型,探索穗轴失水干枯与果粒腐烂变质作用机制,研究1-MCP与Na₂S₂O₅复合处理对‘红提’葡萄采后生理与贮藏品质的影响。提出适合‘红提’葡萄贮藏最佳复合保鲜剂用量,探索复合保鲜剂对‘红提’葡萄果实采后生理及贮藏品质的影响,为‘红提’葡萄贮藏保鲜提供理论依据和技术参考。

1 材料与方法

1.1 材料与试剂

试验用‘红提’葡萄于2017年10月1日采于陕西合阳‘红提’葡萄基地,果穗完整,果粒新鲜,穗轴鲜绿,果梗无失水。当天运到冷库,0—1℃下预冷48 h待用。1-MCP生物保鲜剂：白色粉末状,有效成分3%,购于西安鲜诺生物科技有限公司。Na₂S₂O₅试剂：购于西安晶博生物科技有限公司。SOD、PPO、POD、CAT试剂盒,购于南京建成生物工程研究所。试验用其他试剂均为国产分析纯,购于西安晶博生物科技有限公司。

1.2 主要仪器与设备

数显恒温水浴锅,型号HH-S,江苏省金坛市医疗仪器厂;数控超声波清洗器,型号KQ3200DE,昆山市超声仪器有限公司;高速冷冻离心机,型号TGL-16gR,上海安亭科学仪器厂;精密pH计,型号PHS-3C,上海精密科学仪器有限公司;紫外可见分光光度计,型号i6,济南海能仪器股份有限公司;果实硬度计,型号GY-B,牡丹江机械研究所;手持折光仪,型号BK8280,台湾贝克莱斯公司;气体分析仪,型号Gasboard-3500,湖北锐意自控系统有限公司。

1.3 试验设计

1.3.1 呼吸类型试验 将‘红提’葡萄分为果穗、穗轴、果粒,在15—16℃下分别贮藏,贮期测定呼吸强度,确定呼吸类型。试验方法为：果穗为修穗后整穗贮藏;穗轴、果粒为从果穗上果粒带1/2果梗处剪下,穗轴、果粒分别贮藏。将果穗、果粒、穗轴均装在0.04 mm PE薄膜袋（薄膜袋打直径1 cm圆形气孔4个）中,再装入泡沫箱,每处理10箱,每箱约为3.0 kg,每隔15 d取一箱测定呼吸强度。

1.3.2 保鲜剂试验 将预冷48 h的‘红提’葡萄装在0.04 mm PE薄膜袋（薄膜袋打直径1 cm圆形气孔4个）中,再装入泡沫箱,每个处理10箱,每箱3穗,每穗约为1.0 kg,在上年度预实验的基础上进行以下处理。

①1-MCP处理：按3 mg·kg^-1‘红提’葡萄称取1-MCP粉剂,用脱脂棉包裹,置于小烧杯内,向烧杯中加入4 mL蒸馏水,将烧杯置于薄膜袋中,立即包扎封口。②Na₂S₂O₅处理：按4 g·kg^-1‘红提’葡萄称取Na₂S₂O₅粉剂,用滤纸包裹,置于装有‘红提’葡萄的薄膜袋中,薄膜袋包扎封口。③1-MCP+Na₂S₂O₅复合处理：按上述方法给装有‘红提’葡萄的薄膜袋中按每kg‘红提’葡萄放入3 mg1-MCP和4 g Na₂S₂O₅,封口贮藏。④对照：不放任何保鲜剂,葡萄果穗直接装入PE薄膜袋中,包扎封口。以上操作全部在冷库里进行,在温度（-1±0.5）℃、相对湿度90%—95%条件下贮藏。每隔30 d随机抽样,当天测定所有指标。

1.4 测定指标及方法

呼吸强度的测定,采用气流法;可滴定酸含量的测定,采用氧化钠溶液滴定法;果实硬度的测定,采用GY-B型果实硬度计法;可溶性固形物含量测定,采用手持折光仪法;还原糖含量的测定,采用3,5-二硝基水杨酸法;丙二醛含量的测定,采用硫代巴比妥酸法;原果胶、可溶性果胶含量的测定,采用咔唑比色法;PG活性测定,采用比色法;以上9个指标测定全部参考曹建康等^[14]的方法。

果实细胞膜相对渗透性测定,参考AUTIO^[15]的方法;SOD、PPO、POD、CAT活性测定,采用试剂盒法（南京建成生物工程研究所）;SO₂残留量测定,参考GB 5009.34—2016^[16];果穗及穗轴失重率的测定,采用称重法,公式为：果穗失重率（%）=[（贮前果穗重-贮后果穗重）/贮前果穗重]×100、穗轴失重率（%）=[（贮前穗轴重-贮后穗轴重）/贮前穗轴重]×100;好果率测定,采用计数法,公式为：好果率（%）=（好果数量/总果数量）×100。

贮藏至180 d时,由10位优选评价员对果实的色、香、味、形按表1进行感官评分。

Table 1
表1
表1‘红提’葡萄感官评分标准
Table 1Red Globe grapes sensory evaluation criteria

项目（权重） Project (Weight)	评分标准联 Score standard
	75—100	45—74	0—44
口感（0.6） Taste (0.6)	果肉硬度适宜,酸甜可口,风味突出 The firmness of the pulps are suitable, harmonious sweetness and sourness, outstanding flavor	果肉发软、口感不佳,风味寡淡 The pulps are soft, the taste is poor and the flavor is weak	果肉浆状变质、有异味,风味差 Pulp metamorphic, unpleasing smell and bad flavor
色泽（0.25） Colour and luster (0.25)	穗轴鲜绿新鲜,果粒红艳,光泽明亮,果肉白中有绿,果粉饱满 The stems are green and fresh, the fruit pellets are red and bright, the pulps are green in white and the powder is full	穗轴失绿,不新鲜,果粒暗红,光泽暗淡,果肉发黄,果粉稀薄 The stems are lose the green and not fresh, the fruit pellets are dark red and luster dark, the pulps are yellow and the powder thin	穗轴发褐,果粒发白,失去光泽,果肉变褐,无果粉 The stems are brown, the fruit pellets are white and lose luster, the pulps are brownish and the powder is disappear
形状（0.15） Shape (0.15)	穗轴水分饱满,无落粒,果粒无破裂,果穗完整紧凑,外观良好 The stems are full of moisture and no drop grain, no broken fruit, full and compact panicle and good appearance	穗轴有失水,落粒率小于5%,果粒个别破裂,果穗不紧凑,外观一般 The stems are dehydrated, the fruit pellets loss rate are less than 5%, the fruit grains are broken individually, the panicles are not compact, and the appearance is general	穗轴失水严重,落粒率大于5%,果粒破裂严重,果穗松弛不完整,外观很差 The stems are badly dehydrated, grain loss rate is more than 5%, fruit grain rupture is serious, panicles loose are not complete, appearance is very poor

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1.5 数据处理

用SPSS 19软件进行方差分析,Excel 2010处理数据,测定指标均重复3次,数据表示为?X±SE,显著水平P<0.01（差异极显著）或P<0.05（差异显著）。

2 结果

2.1 ‘红提’葡萄的呼吸类型

果品采后呼吸类型是选择保鲜方法的重要依据。由图1看出,在温度15—16℃、相对湿度90%—95%的条件下贮藏,‘红提’葡萄不同部位的呼吸类型不一样。穗轴有明显的呼吸高峰,贮藏到45 d时峰值达57.845 CO₂ mg·kg^-1·h^-1,为典型的呼吸跃变型;果穗、果粒贮期呼吸强度变化平稳,判断为呼吸非跃变型。

图1

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图1‘红提’葡萄采后不同部位呼吸强度的变化

Fig. 1Changes of respiratory intensity in different parts of Red Globe grapes after harvest

2.2 不同保鲜剂处理对‘红提’葡萄呼吸强度、失重率的影响

呼吸作用是通过消耗果实本身贮存的有机物质和水分来实现的,其结果导致品质逐渐下降^[17]。由图2看出,在贮藏的前90 d,呼吸强度急剧下降,90 d以后趋于平缓,对照组下降缓慢,1-MCP与Na₂S₂O₅复合处理呼吸强度始终处于最低,与其他处理相比差异显著（P<0.05）,说明该处理可显著降低‘红提’葡萄的呼吸强度。

图2

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图2不同保鲜剂处理对‘红提’葡萄果穗呼吸强度的影响

不同小写字母表示差异显著（P<0.05）,不同大写字母表示差异极显著（P<0.01）。下同
Fig. 2Effect of different preservatives on respiration intensity of Red Globe grapes bunch

Different lowercase letters indicate significant differences (P<0.05), different capital letters indicate extremely significant differences (P<0.01). The same as below


水分维持细胞膨压和原生质膜的半渗透性,起着稳定果实的细胞器、细胞膜和酶活性的作用。‘红提’葡萄采后水分丧失,导致细胞膨压降低,气孔关闭,对正常的代谢会产生不利的影响^[18]。由图3看出,贮藏的前60 d,各处理失重率变化不大（P>0.05）,但60 d以后,对照组的失重率远远高于其他处理（P<0.01）,至贮藏180 d时,1-MCP与Na₂S₂O₅复合处理的失重率低于其他两种处理,且差异显著（P<0.05）。由图4看出,贮藏期对照组穗轴失重率最高,1-MCP与Na₂S₂O₅复合处理组失重率最低,保水性能最好。

图3

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图3不同保鲜剂处理对‘红提’葡萄果穗失重率的影响

Fig. 3Effect of different preservatives on weightlessness rate of Red Globe grapes bunch

图4

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图4不同保鲜剂处理对‘红提’葡萄穗轴失重率的影响

Fig. 4Effect of different preservatives on weightlessness rate of Red Globe spike-stalk

2.3 保鲜剂对‘红提’葡萄果实硬度、原果胶和可溶性果胶含量的影响

果实硬度与细胞原果胶含量成正相关,可用以判别果实成熟衰老^[19]。‘红提’葡萄采后贮藏期硬度下降的机理是中胶层细胞之间的原果胶转变为可溶性果胶,并进一步变成小分子糖以致细胞分离,从而引起果实组织变软^[20]。由图5看出,贮藏期对照组果实硬度下降最快,与其他处理相比差异显著（P<0.05）,1-MCP与Na₂S₂O₅复合处理果实硬度一直处于最高。

图5

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图5不同保鲜剂处理对‘红提’葡萄果粒硬度的影响

Fig. 5Effect of different preservatives on the firmness of Red Globe grapes grain



原果胶含量愈多,果实硬度愈大,随着果实成熟度提高,原果胶逐渐分解为可溶性果胶,细胞间隙松弛,果实硬度随之下降^[21,22]。由图6看出,贮藏期‘红提’葡萄原果胶含量呈现下降趋势,对照组的原果胶含量下降速率远远高于其他3种处理,1-MCP与Na₂S₂O₅复合处理原果胶含量始终高于其他处理（P<0.05）。由图7看出,贮藏期‘红提’葡萄的可溶性果胶含量呈上升趋势,各保鲜剂处理上升趋势比较平缓,对照组上升较快,且显著高于其他3种处理（P<0.05）,而1-MCP与Na₂S₂O₅复合处理在整个贮藏期最低,与其他处理差异显著（P<0.05）。

图6

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图6不同保鲜剂处理对‘红提’葡萄果粒原果胶的影响

Fig. 6Effects of different preservatives on the pectin of Red Globe grapes grain

图7

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图7不同保鲜剂处理对‘红提’葡萄果粒可溶性果胶的影响

Fig. 7Effect of different preservatives on soluble pectin of Red Globe grapes grain

2.4 保鲜剂对‘红提’葡萄丙二醛（MDA）含量、果实细胞膜相对透性的影响

MDA是果实脂质过氧化物最重要的产物之一,它的含量可反映果实遭受自由基伤害的程度和膜脂过氧化程度^[23]。由图8看出,贮藏期‘红提’葡萄MDA 含量呈上升趋势,对照组上升迅速,3种保鲜剂处理上升较慢,1-MCP与Na₂S₂O₅复合处理MDA含量始终处于最低,与其他处理差异显著（P<0.05）。

图8

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图8不同保鲜剂处理对‘红提’葡萄果粒丙二醛含量的影响

Fig. 8Effect of different preservatives on malondialdehyde of Red Globe grapes grain



一般随着贮藏时间的延长,细胞膜伤害程度不断增大,细胞的完整性受到破坏,果实细胞膜的相对渗透性相应增加,导致电解质大量渗透^[24]。由图9看出,贮藏期‘红提’葡萄细胞膜的相对渗透性呈现上升趋势,贮藏到120 d时,对照组上升速率增加,各处理组上升比较平缓,各处理与对照之间差异显著（P<0.05）。1-MCP与Na₂S₂O₅复合处理低于其他两种处理（P<0.05）,且与对照组差异极显著（P<0.01）。

图9

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图9不同保鲜剂处理对‘红提’葡萄果粒细胞膜相对渗透性的影响

Fig. 9Effects of different preservatives on cell membrane permeability of content in Red Globe grapes fruit grain

2.5 保鲜剂处理对‘红提’葡萄可滴定酸、可溶性固形物、还原糖含量的影响

酸味是‘红提’葡萄的主要风味^[25]。由图10看出,贮藏期‘红提’葡萄可滴定酸含量呈下降趋势,对照组下降最快,贮藏180 d时与其他处理差异极显著（P<0.01）,1-MCP与Na₂S₂O₅复合处理组下降较慢,与其他处理组相比差异显著（P<0.05）。

图10

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图10不同保鲜剂处理对‘红提’葡萄果粒可滴定酸含量的影响

Fig. 10Effect of different preservatives on titratable acid content of Red Globe grapes grain



果实可溶性固形物是所有溶解于水中的化合物的总称,是衡量果实品质的重要指标^[26]。由图11看出,贮藏前期可溶性固形物含量呈上升趋势,这可能是采收后的‘红提’葡萄还未完全成熟,由于贮藏期后熟导致可溶性固形物含量增加,贮藏后期由于呼吸消耗,可溶性固形物逐渐降低^[27]。对照组可溶性固形物含量下降迅速,各处理组可溶性固形物含量下降比较平缓,与对照组差异显著（P<0.05）,1-MCP与Na₂S₂O₅复合处理可溶性固形物含量一直高于其他处理,与其他两种保鲜剂处理相比差异显著（P<0.05）。

图11

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图11不同保鲜剂处理对‘红提’葡萄果粒可溶性固形物含量的影响

Fig. 11Effect of different preservatives on soluble solids content of Red Globe grapes grain



还原糖含量越高,果实品质越好^[28,29]。由图12看出,贮藏期还原糖含量呈下降趋势,对照组还原糖含量下降最快,贮藏180 d时还原糖含量仅为6.559%,1-MCP与Na₂S₂O₅复合处理下降最慢,贮藏180 d还原糖含量可达12.554%,与其他处理相比差异显著（P<0.05）。

图12

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图12不同保鲜剂处理对‘红提’葡萄果粒还原糖含量的影响

Fig. 12Effect of different preservatives on reducing sugar content of Red Globe grapes grain

2.6 保鲜剂对‘红提’葡萄SOD、POD、CAT、PPO和PG活性的影响

SOD能够清除植物体在新陈代谢过程中产生的有害物质,活性越高,表明果实的耐贮性越差^[30]。由图13看出,‘红提’葡萄贮藏期SOD活性呈现出先增加后降低的趋势,对照组SOD活性上升较快,各保鲜剂处理组SOD活性上升比较缓慢。1-MCP与Na₂S₂O₅ 复合处理组SOD活性最低,贮藏90—150 d与其他处理相比差异极显著（P<0.01）,1-MCP与Na₂S₂O₅复合处理具有延缓SOD活性上升的作用。

图13

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图13不同保鲜剂处理对‘红提’葡萄果粒SOD活性的影响

Fig. 13Effect of different preservatives on SOD activity of Red Globe grapes grain



POD能清除活性氧和自由基,降低膜脂过氧化作用,果实的POD活性越高,表明果实衰老越严重^[31,32]。由图14看出,‘红提’葡萄贮藏期POD活性呈上升趋势,对照组上升最快,贮藏180 d达到61.256 U?mg^-1 prot,而1-MCP与Na₂S₂O₅复合处理组活性最低,为42.204 U?mg^-1 prot,与其他组差异显著（P<0.05）,1-MCP与Na₂S₂O₅复合处理具有延缓POD活性上升,使‘红提’葡萄细胞免受过氧化氢伤害的作用。

图14

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图14不同保鲜剂处理对‘红提’葡萄果粒POD活性的影响

Fig. 14Effect of different preservatives on POD activity of Red Globe grapes grain



CAT的主要作用是清除过氧化氢的毒害,使生物体呈现自我防卫机能^[33],CAT活性越高,表明果实衰老速度减慢,CAT活性可作为判断果实衰老的标志之一^[34]。由图15看出,贮藏期CAT活性呈下降趋势,1-MCP与Na₂S₂O₅复合处理CAT活性显著高于其他3组（P<0.05）,该处理具有延缓‘红提’葡萄果实衰老,延长贮藏期的作用。

图15

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图15不同保鲜剂处理对‘红提’葡萄果粒CAT活性的影响

Fig. 15Effect of different preservatives on CAT activity of Red Globe grapes grain



PPO催化反应导致果肉褐变,产生异味或损失营养成分^[35]。由图16看出,‘红提’葡萄贮藏期PPO活性呈上升趋势,对照组上升最快,贮藏180 d达到42.441 U·g^-1 FW,而1-MCP与Na₂S₂O₅复合处理组活性最低,为17.743 U·g^-1 FW,与其他处理相比差异显著（P<0.05）,具有延缓PPO活性上升的作用。

图16

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图16不同保鲜剂处理对‘红提’葡萄果粒PPO活性的影响

Fig. 16Effect of different preservatives on PPO activity of Red Globe grapes grain



PG参与果胶降解,使细胞壁结构解体,导致果实软化,活性越高,表明果实的软化程度越高^[36]。由图17看出,贮藏期‘红提’葡萄PG活性呈现出先增加后降低的趋势,90 d时达到高峰,对照组峰值为555.671 μg·h^-1·g^-1 FW,而1-MCP与Na₂S₂O₅复合处理组的峰值为350.606 μg·h^-1·g^-1 FW,两者差异极显著（P<0.01）,该处理可以保持较低的PG活性,较好地维持果实硬度和贮藏品质。

图17

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图17不同保鲜剂处理对‘红提’葡萄果粒PG活性的影响

Fig. 17Effect of different preservatives on PG activity of Red Globe grapes grain

2.7 保鲜剂对‘红提’葡萄贮藏期好果率的影响

由图18看出,在整个贮藏期果粒好果率均呈现下降趋势,对照组下降最快,贮藏180 d时好果率仅为31.6%,而1-MCP与Na₂S₂O₅复合处理好果率最高,可达90.4%,与其他组相比差异极显著（P<0.01）。

图18

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图18不同保鲜剂处理对‘红提’葡萄果粒好果率的影响

Fig. 18Effect of different preservatives on the good fruit rate of Red Globe grapes grain

2.8 不同保鲜剂处理贮藏末期‘红提’葡萄感官性状

贮藏至180 d时对各处理‘红提’葡萄的口感、色泽和形状进行感官鉴评,评分结果见表2。由表2看出,1-MCP与Na₂S₂O₅复合处理各项感观指标均得分最高。由图19看出,1-MCP与Na₂S₂O₅复合处理无褐变、腐烂现象,色泽和形状均保持良好,明显优于其他处理。

Table 2
表2
表2四种处理‘红提’葡萄贮藏180 d感官评分表
Table 2Four treatments for Red Globe grapes storage 180 d sensory rating scale

编号 Serial number	处理方法 Processing method	口感（0.6） Taste (0.6)	色泽（0.25） Color and luster (0.25)	形状（0.15） Shape (0.15)	总分 Total score
1	1-MCP+Na2S2O5处理 1-MCP and Na2S2O5 processing	92	86	90	90.2
2	1-MCP处理 1-MCP processing	76	78	78	76.8
3	Na2S2O5处理 Na2S2O5 processing	82	70	86	79.6
4	对照组 Control	35	38	66	40.4

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图19

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图194种处理红提葡萄贮藏180 d外观图

Fig. 19Four kinds of Red Globe grapes for storage 180 d appearance

2.9 贮后SO₂残留量

对用1-MCP与Na₂S₂O₅复合处理的‘红提’葡萄,贮藏期间对SO₂残留量进行了测定。由图20看出,随着贮藏期的推后,SO₂残留量呈下降趋势,由最初的38.5 mg·kg^-1降至贮藏结束时的11.8 mg·kg^-1,均低于国家标准50 mg·kg^-1[37]。

图20

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图201-MCP与Na₂S₂O₅复合处理的‘红提’葡萄贮藏期SO₂残留量的变化

Fig. 20Changes of SO₂ residue in Red Globe grapes during storage period by 1-MCP and Na₂S₂O₅

3 讨论

赵鑫^[6]研究认为,‘红提’葡萄在整个贮藏期间没有呼吸高峰出现,属于呼吸非跃变型果实,经本研究测定,‘红提’葡萄果粒属于呼吸非跃变型,但穗轴、果梗为呼吸跃变型。1-MCP可侵占乙烯作用位点,抑制乙烯成熟功能,对穗轴、果梗保鲜效果显著。Na₂S₂O₅杀菌、防腐作用良好,对果粒保鲜效果显著。本试验用1-MCP与Na₂S₂O₅复合处理各项指标均好于单独处理和对照组,对‘红提’葡萄果粒、穗轴、果梗均表现出很好的作用。

果胶物质的变化与果实硬度密切相关,良好的贮运措施,可以降低果胶物质的转化速率,延缓果实衰老。本研究发现,经1-MCP与Na₂S₂O₅复合处理的‘红提’葡萄果实硬度、原果胶和可溶性果胶含量均显著好于1-MCP或Na₂S₂O₅单独处理,这与王良艳等^[33]的研究一致。尤其在贮藏结束时,复合处理果粒硬度为2.15 kg·cm^-2,远远高于1-MCP或Na₂S₂O₅的单独处理,这说明1-MCP与Na₂S₂O₅复合在提高‘红提’葡萄贮藏品质方面表现良好。

据报道,1-MCP对草莓、荔枝、鲜切菠萝、甜樱桃等非跃变型果实贮藏过程中营养成分有保护作用^{[38,39,40,41]},Na₂S₂O₅处理可明显保持‘红提’葡萄可滴定酸含量^[42]。本研究得出1-MCP与Na₂S₂O₅复合处理的‘红提’葡萄可溶性固形物、可滴定酸、还原糖含量等指标远远高于1-MCP或Na₂S₂O₅的单独处理,进一步证实了这些结论。

许多研究表明,活性氧代谢失调与积累致使果实膜脂过氧化过程加剧,并伴随MDA的产生和蛋白质的降解,对细胞质膜产生伤害,加速果实衰老^[43]。果实体内的保护酶SOD、CAT和POD对自由基和活性氧的清除起着关键作用。SOD可以将 歧化为H₂O₂和O₂,阻止氧化的Fe³⁺重新受 作用还原成Fe²⁺而催化形成毒性更强的·OH。CAT和POD是植物体内清除H₂O₂的主要酶类,它们可以将H₂O₂转化为H₂O和O₂,起到解毒的作用^[44]。上述3种酶相互协调使生物体内自由基维持在较低水平,从而防止自由基对果实的毒害。本研究中不同保鲜剂处理的‘红提’葡萄SOD、POD、CAT均表现出良好的作用,说明随着‘红提’葡萄果实的衰老,保护性酶活性发生着相应变化,清除了细胞内过多的活性氧自由基,从而有效缓解了对细胞的伤害及膜脂过氧化程度。本试验1-MCP与Na₂S₂O₅复合处理对SOD、POD和CAT的作用好于单一处理,延缓‘红提’葡萄果实衰老进程作用显著。

4 结论

1-MCP与Na₂S₂O₅复合处理抑制PPO、POD、SOD、PG的活性和MDA含量的上升,增强CAT活性,减缓果实软化、原果胶和呼吸强度的变化速率,保持可溶性固形物、可滴定酸、还原糖较高含量。贮藏180 d感官鉴评,1-MCP与Na₂S₂O₅复合处理各项指标均高于其他处理,保持了‘红提’葡萄良好的品质。

在生产中,推荐‘红提’葡萄的贮藏方式为：温度0—1℃下预冷48 h,用0.04 mm的打孔PE薄膜袋包装,再装入泡沫箱中,放置3 mg·kg^-1 FW的1-MCP和4 g·kg^-1 FW的Na₂S₂O₅。在温度为（-1±0.5）℃、相对湿度90%—95%条件下‘红提’葡萄可贮藏180 d,贮后营养成分损失少,商品果率90.4%,综合评价好。

（责任编辑 赵伶俐）

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[1] MENG X H, LI B Q, LIU J, TIAN S P . Physiological responses and quality attributes of table grape fruit to chitosan preharvest spray and postharvest coating during storage
Food Chemistry, 2008,106(2):501-508.
DOI:10.1016/j.foodchem.2007.06.012URL [本文引用: 1]
The effects of preharvest chitosan spray (PCS) or/and postharvest chitosan coating (PCC) treatments on the quality and physiological response of table grape fruit stored at 20 or 0 °C was evaluated, respectively. PCS/PCC treatment showed the best control effect on decay. PCC or PCS/PCC treatment significantly decreased the weight loss of fruit stored at 20 °C. Additionally, all chitosan treatments inhibited the increase in rate of soluble solid content to titratable acid in fruit, stored at 20 °C, while enhancing the rate at 0 °C and affecting the content of total phenolic compounds in the fruit. Furthermore, the activities of superoxide dismutase decreased in all chitosan treatments and PCS or/and PCC treatments also changed the activities of polyphenol oxidase, peroxidase and phenylalanine ammonia-lyase. The results indicated the beneficial effect of chitosan by preharvest spray and/or postharvest coating on fruit quality and resistance to fruit decay.

[2] MAHAJAN B V C, SINGH K, DHILLON W S . Effect of 1-methylcyclopropene (1-MCP) on storage life and quality of pear fruits
Journal of Food Science & Technology, 2010,47(3):351-354.
DOI:10.1007/s13197-010-0058-5URLPMID:23572652 [本文引用: 1]
Pear ( Pyrus pyrifolia (Burm) Nakai) fruits of cultivar ‘Patharnakh’ were harvested at optimum maturity and treated with 500, 750 and 1000 ppb concentration of 1-MCP gaseous vapours for 4 h in a closed chamber maintained at 20°C. After treatments the fruits were packed in corrugated fibre board cartons and stored at 0–1°C and 90–95% RH. Fruits treated with 1000 ppb 1-MCP recorded minimum weight loss, maintained acceptable firmness and quality attributes till 75 days of storage. The stored fruits also retained post-storage shelf life for 3 days at ambient conditions (30–35°C and 60–65% RH) and 6 days at supermarket conditions (20°C and 85–90% RH).

[3] ZUTAHY Y, LICHTER A, KAPLUNOV T, LURIS S . Extended storage of ‘Red Globe’ grapes in modified SO₂ generating pads
Postharvest Biology & Technology, 2008,50(1):12-17.
DOI:10.1016/j.postharvbio.2008.03.006URL [本文引用: 1]
Grapes intended for storage of a few weeks or longer are stored at 002°C in boxes with a dual release SO generating pad (quick release plus a slow release phase). This method can prevent decay caused by surrounding the grapes falls to below 102μL02L after 60–8002d [Lichter, A., Zutahy, Y., Kaplunov, T., Lurie, S., 2008]. Evaluation of table grape storage in boxes with sulfur dioxide releasing pads with either an internal plastic liner or external wrap. HortTechnology]. Therefore, other methods are needed for grapes, such as ‘Red Globe’ that can withstand storage for 4 months or longer without losing eating quality. The SO generating pad was enclosed in a plastic laminate with macro-perforation. This additional barrier to water vapor penetration into the pad and SO diffusion out of the pad decreased the initial SO peak released by the pad and extended the lifetime of the pad threefold. The effect of different diameter of macro-perforation was examined from 3 to 902mm, and the effect of varying the number of holes in the laminate. Grapes were stored for 3 and 6 months and their quality assessed after 302d of shelf-life. The optimum laminate was found to be 32 perforations of 602mm diameter. This pad was tested under commercial storage conditions and the quality of the grapes after storage from 92 to 11602d was assessed compared to storage with regular dual release SO pads. Decay as well as SO damage was greater in the grapes with dual release pads than the macro-perforated laminated pads. This modification of the SO generating pad shows promise as a means of maintaining quality of grapes in extended storage.

[4] YI H L, YIN J J, LIU X, JING X Q, FAN S H, ZHANG H F . Sulfur dioxide induced programmed cell death in Vicia guard cells.
Ecotoxicology & Environmental Safety, 2012,78:281-286.
DOI:10.1016/j.ecoenv.2011.11.035URLPMID:22154778 [本文引用: 1]
78 Sulfur dioxide (SO2) induced programmed cell death (PCD) in Vicia guard cells. 78 ROS production in SO2-stimulated guard cells triggered SO2-induced cell death. 78 ROS activation of Ca2+ channels and [Ca2+]cyt increase mediated SO2-induced cell death. 78 Caspase-like proteases involved in the implementation of SO2-induced cell death. 78 High concentrations of SO2 are harmful to plants by triggering guard cell death.

[5] CHERVIN C, ELKEREAMY A, ROUSTAN J P, LATCHE A, LAMON J, BOUZAYEN M . Ethylene seems required for the berry development and ripening in grape, a non-climacteric fruit
Plant Science, 2004,167(6):1301-1305.
DOI:10.1016/j.plantsci.2004.06.026URL [本文引用: 1]
While the grape has been classified as a non-climacteric fruit whose ripening is thought to be ethylene independent, we show here that a transient increase of endogenous ethylene production occurs just before veraison (i.e. inception of ripening). We observed that ethylene perception, at this time, is required for at least the increase of berry diameter, the decrease of berry acidity and anthocyanin accumulation in the ripening berries; these latter experiments were performed with 1-methylcyclopropene, a specific inhibitor of ethylene receptors. The potential roles of ethylene in berry development and ripening are discussed.

[6] 赵鑫 . 黑提葡萄采后贮藏过程中品质变化的研究
[D]. 石河子: 石河子大学, 2016.
[本文引用: 2]

ZHAO X . Study on the postharvest quality change of black grape during storage
[D]. Shihezi: Shihezi University, 2016. (in Chinese)
[本文引用: 2]

[7] 李明娟, 游向荣, 文仁德, 张雅媛, 李志春 . 葡萄果实采后生理及贮藏保鲜方法研究进展
北方园艺, 2013(20):173-178.
[本文引用: 1]
葡萄果实柔软、皮薄、多汁，不耐贮运。在贮藏保鲜过程中，极易发生腐烂、落粒、失水、褐变等现象，这给鲜食葡萄的发展带来极大困难。果实采后品质变劣和生理衰老是影响果实贮藏保鲜的重要因素，探明果实采后生理变化规律和贮藏保鲜技术的研究开发对保持果实采后品质和延缓生理衰老至关重要。现从呼吸、水分、落粒、腐烂、激素和褐变等生理变化以及物理、化学、生物贮藏保鲜方法等方面入手，综述了近年来国内外葡萄果实采后生理和贮藏保鲜方法研究进展，并展望了今后的研究方向，以期为葡萄的贮藏保鲜研究与生产应用提供借鉴。
LI M J, YOU X R, WEN R D, ZHANG Y Y, LI Z C . Research progress on postharvest physiology and storage technique of grape
Northern Horticulture, 2013(20):173-178. (in Chinese)
[本文引用: 1]
葡萄果实柔软、皮薄、多汁，不耐贮运。在贮藏保鲜过程中，极易发生腐烂、落粒、失水、褐变等现象，这给鲜食葡萄的发展带来极大困难。果实采后品质变劣和生理衰老是影响果实贮藏保鲜的重要因素，探明果实采后生理变化规律和贮藏保鲜技术的研究开发对保持果实采后品质和延缓生理衰老至关重要。现从呼吸、水分、落粒、腐烂、激素和褐变等生理变化以及物理、化学、生物贮藏保鲜方法等方面入手，综述了近年来国内外葡萄果实采后生理和贮藏保鲜方法研究进展，并展望了今后的研究方向，以期为葡萄的贮藏保鲜研究与生产应用提供借鉴。

[8] SILVA R S, SILVA S M, ROCHA A, DANTAS R L . Influence of 1-MCP on berry drop and quality of ‘Isabel’ grape
Acta Horticulturae, 2013,1012(1012):509-514.
DOI:10.17660/ActaHortic.2013.1012.67URL [本文引用: 1]
07Isabel08 grapes are very susceptible to berry drop. The aim of this work was to evaluate the influence of 1-MCP on berry dropping and postharvest quality of 07Isabel08 grapes during storage under modified atmosphere and room conditions. Fruits were harvested in the commercial maturity and four doses of 1-MCP (0, 500, 1000 and 2000 nl L) were applied during 12 h in sealed plastic boxes kept under room conditions. Two clusters of grapes from each treatment were placed in trays and wrapped with 12 μm PVC film and stored under room conditions (25±2°C and 75±2% RH) for 12 days. The experiment was carried out in a completely randomized design, in a factorial scheme 4×7 (4 doses of 1-MCP and 7 evaluation periods), with three replications (1 tray/rep). The evaluations were soluble solids (SS), titratable acidity (TA), SS/TA ratio, ascorbic acid, total anthocyanins, incidence of decay, berry firmness, and berry drop index. 1-MCP treatment influenced retention of ascorbic acid and total anthocyanins contents and maintenance of firmness. The berry drop index decreased as the doses of 1-MCP increased, suggesting that it has a role on alleviating berry dropping of 07Isabel08 grape.

[9] 李志文, 张平, 刘翔, 李江阔, 集贤, 王罡 . 1-MCP结合冰温贮藏对葡萄采后品质及相关生理代谢的调控
食品科学, 2011,32(20):300-306.
URLMagsci [本文引用: 1]
以&ldquo;乍娜&rdquo;葡萄为试材，研究0.5&mu;L/L和1.5&mu;L/L 2个用量的1-MCP处理结合冰温贮藏(温度－0.3℃&plusmn;0.3℃)对葡萄采后主要品质及相关生理指标的作用效果。结果表明：冰温贮藏结合2个浓度的1-MCP处理均可在不同程度上提高葡萄贮藏好果率并降低质量损失率和果梗褐变指数，抑制葡萄果穗呼吸强度和乙烯生成速率的增加，并能够有效抑制果实丙二醛(malondialdehyde，MDA)、超氧阴离子自由基(O2－&middot;)、过氧化氢(H2O2)含量和脂氧合酶(lipoxygenase，LOX)活性的增加，保持或增大超氧化物歧化酶(superoxide dismutase，SOD)和过氧化物酶(peroxidase，POD)的活性；1&mu;L/L 1-MCP处理结合冰温贮藏作用效果较好，使葡萄贮期较普通冷库对照延长20d。综上所述，适宜浓度的1-MCP处理结合冰温贮藏有利于提高葡萄采后贮藏品质和果实抗性、延缓果实衰老，在鲜食葡萄无硫保鲜方面具有非常好的应用前景。
LI Z W, ZHANG P, LIU X, LI J K, JI X, WANG G . Effects of 1-MCP treatment in combination with controlled freezing-point storage on postharvest qualities and physiological metabolism of grape (Vitis vinifera L.).
Food Science, 2011,32(20):300-306. (in Chinese)
URLMagsci [本文引用: 1]
以&ldquo;乍娜&rdquo;葡萄为试材，研究0.5&mu;L/L和1.5&mu;L/L 2个用量的1-MCP处理结合冰温贮藏(温度－0.3℃&plusmn;0.3℃)对葡萄采后主要品质及相关生理指标的作用效果。结果表明：冰温贮藏结合2个浓度的1-MCP处理均可在不同程度上提高葡萄贮藏好果率并降低质量损失率和果梗褐变指数，抑制葡萄果穗呼吸强度和乙烯生成速率的增加，并能够有效抑制果实丙二醛(malondialdehyde，MDA)、超氧阴离子自由基(O2－&middot;)、过氧化氢(H2O2)含量和脂氧合酶(lipoxygenase，LOX)活性的增加，保持或增大超氧化物歧化酶(superoxide dismutase，SOD)和过氧化物酶(peroxidase，POD)的活性；1&mu;L/L 1-MCP处理结合冰温贮藏作用效果较好，使葡萄贮期较普通冷库对照延长20d。综上所述，适宜浓度的1-MCP处理结合冰温贮藏有利于提高葡萄采后贮藏品质和果实抗性、延缓果实衰老，在鲜食葡萄无硫保鲜方面具有非常好的应用前景。

[10] 贾艳萍, 张鹏, 曹森, 李江阔, 颜延才, 陈绍慧 . 1-MCP处理对葡萄保鲜的影响
中国食品学报, 2016,16(12):185-192.
DOI:10.16429/j.1009-7848.2016.12.024URL [本文引用: 1]
以“无核寒香蜜”葡萄为试材,用1μL/L 1-MCP分别对采前和采后葡萄进行处理,研究1-MCP处理对冷藏期间葡萄生理指标和贮藏品质的影响.结果表明:与对照相比,1-MCP均不同程度地降低了葡萄落粒率、失重率和腐烂率,抑制了MDA含量、呼吸强度和乙烯生成速率的上升,保持较好的TSS、TA、CAT活性,延缓了葡萄PPO和LOX的活性升高.比较1-MCP采前和采后处理葡萄,采后处理葡萄效果好,能够显著抑制葡萄的氧化衰老,保持较好的贮藏品质.
JIA Y P, ZHANG P, CAO S, LI J K, YAN Y C, CHEN S H . Effects of 1-MCP treatment on grapes preservation
Journal of Chinese Institute of Food Science and Technology, 2016,16(12):185-192. (in Chinese)
DOI:10.16429/j.1009-7848.2016.12.024URL [本文引用: 1]
以“无核寒香蜜”葡萄为试材,用1μL/L 1-MCP分别对采前和采后葡萄进行处理,研究1-MCP处理对冷藏期间葡萄生理指标和贮藏品质的影响.结果表明:与对照相比,1-MCP均不同程度地降低了葡萄落粒率、失重率和腐烂率,抑制了MDA含量、呼吸强度和乙烯生成速率的上升,保持较好的TSS、TA、CAT活性,延缓了葡萄PPO和LOX的活性升高.比较1-MCP采前和采后处理葡萄,采后处理葡萄效果好,能够显著抑制葡萄的氧化衰老,保持较好的贮藏品质.

[11] 李江阔, 曹森, 张鹏, 颜廷才, 陈绍慧 . 1-MCP采前处理对葡萄采后相关酶活性与品质的影响
食品科学, 2014,35(22):270-275
DOI:10.7506/spkx1002-6630-201422053URLMagsci [本文引用: 1]
<p>以不同剂量（1、2、3 &mu;L/L）1-甲基环丙烯（1-methylcyclopropene，1-MCP）处理无核寒香蜜葡萄，研究1-MCP采前处理对冷藏期间葡萄贮藏品质和生理指标的影响。结果表明：与对照相比，3 个1-MCP剂量采前处理均在不同程度上抑制了葡萄质量损失率、落粒率和腐烂率的上升，保持较好的可溶性固形物和可滴定酸含量，降低了果实的呼吸强度和乙烯生成速率，抑制了丙二醛含量和脂氧合酶活性的增加，贮藏后期维持较高的过氧化物酶、过氧化氢酶活性和较低的多酚氧化酶活性。3 个1-MCP剂量处理中，采前1 &mu;L/L 1-MCP处理葡萄保鲜效果最好，能够显著延缓葡萄的衰老进程，保持较高的贮藏品质。</p>
LI J K, CAO S, ZHANG P, YAN Y C, CHEN S H . Effects of preharvest 1-MCP treatments on postharvest quality and related enzyme activities of grapes
Food Science, 2014,35(22):270-275. (in Chinese)
DOI:10.7506/spkx1002-6630-201422053URLMagsci [本文引用: 1]
<p>以不同剂量（1、2、3 &mu;L/L）1-甲基环丙烯（1-methylcyclopropene，1-MCP）处理无核寒香蜜葡萄，研究1-MCP采前处理对冷藏期间葡萄贮藏品质和生理指标的影响。结果表明：与对照相比，3 个1-MCP剂量采前处理均在不同程度上抑制了葡萄质量损失率、落粒率和腐烂率的上升，保持较好的可溶性固形物和可滴定酸含量，降低了果实的呼吸强度和乙烯生成速率，抑制了丙二醛含量和脂氧合酶活性的增加，贮藏后期维持较高的过氧化物酶、过氧化氢酶活性和较低的多酚氧化酶活性。3 个1-MCP剂量处理中，采前1 &mu;L/L 1-MCP处理葡萄保鲜效果最好，能够显著延缓葡萄的衰老进程，保持较高的贮藏品质。</p>

[12] 潘艳芳, 王威, 张亚洲 . 焦亚硫酸钠浸泡处理对红提葡萄贮藏效果的影响
中国果菜, 2014,34(10):8-11.
DOI:10.3969/j.issn.1008-1038.2014.10.003URL [本文引用: 1]
本文以红提葡萄为试材,研究不同浓度焦亚硫酸钠(Na2S2O5)浸泡处理对其贮藏过程中部分生理生化指标的影响。结果表明,Na2S2O5浸泡处理对葡萄贮藏过程中的失重、腐烂、呼吸强度和可溶性固形物的降解均有一定的抑制作用,且在实验范围内Na2S2O5浓度越大,抑制效果越明显;另外,Na2S2O5浸泡处理可降低多酚氧化酶(PPO)的活性。因此,Na2S2O5浸泡处理对红提葡萄具有较好的贮藏效果。
PAN Y F, WANG W, ZHANG Y Z . Effect of sodium metabisulfite soaking treatment on red grape storage
China Fruit Vegetable, 2014,34(10):8-11. (in Chinese)
DOI:10.3969/j.issn.1008-1038.2014.10.003URL [本文引用: 1]
本文以红提葡萄为试材,研究不同浓度焦亚硫酸钠(Na2S2O5)浸泡处理对其贮藏过程中部分生理生化指标的影响。结果表明,Na2S2O5浸泡处理对葡萄贮藏过程中的失重、腐烂、呼吸强度和可溶性固形物的降解均有一定的抑制作用,且在实验范围内Na2S2O5浓度越大,抑制效果越明显;另外,Na2S2O5浸泡处理可降低多酚氧化酶(PPO)的活性。因此,Na2S2O5浸泡处理对红提葡萄具有较好的贮藏效果。

[13] 李珍, 滕慧奇, 黄荣萍, 闫师杰, 陈计峦 . 臭氧和SO₂类保鲜剂处理对红提葡萄保鲜效果的比较研究
农产品质量与安全, 2017(2):66-71, 91.
URL [本文引用: 1]
为了研究间歇式的臭氧（O_3）处理能否替代SO_2类保鲜剂处理对销地低温贮藏的红提葡萄进行长期保鲜,对红提葡萄分别进行2.5 mg/LO_3处理和CT_2保鲜剂处理,将处理过后的红提葡萄同时置于-1℃,湿度为85%～90%的冷库中进行贮藏。贮藏期间,前期每周进行1次O_3处理,后期每两周进行1次O_3处理。结果2.5 mg/L的间歇式O_3处理减缓了低温贮藏红提葡萄的腐烂率和落粒率,与CT_2保鲜剂相比,虽然加速了果梗的褐变,但对果实不造成漂白;同时能较好地保持葡萄果实的可溶性固形物（SSC）和可滴定酸（TA）含量,延缓了硬度的下降。结果表明,低温结合2.5mg/L间歇式O_3处理与CT_2保鲜剂处理相比对葡萄果实无硫伤害,可以很好地保持果实的色泽,在销地短期贮藏时可以起到部分替代的作用。
LI Z, TENG H Q, HUANG R P, YAN S J, CHEN J L . Comparative study on preservation effect of O₃ and SO₂ on red globe grape
Quality and Safety of Agro-products, 2017(2):66-71, 91. (in Chinese)
URL [本文引用: 1]
为了研究间歇式的臭氧（O_3）处理能否替代SO_2类保鲜剂处理对销地低温贮藏的红提葡萄进行长期保鲜,对红提葡萄分别进行2.5 mg/LO_3处理和CT_2保鲜剂处理,将处理过后的红提葡萄同时置于-1℃,湿度为85%～90%的冷库中进行贮藏。贮藏期间,前期每周进行1次O_3处理,后期每两周进行1次O_3处理。结果2.5 mg/L的间歇式O_3处理减缓了低温贮藏红提葡萄的腐烂率和落粒率,与CT_2保鲜剂相比,虽然加速了果梗的褐变,但对果实不造成漂白;同时能较好地保持葡萄果实的可溶性固形物（SSC）和可滴定酸（TA）含量,延缓了硬度的下降。结果表明,低温结合2.5mg/L间歇式O_3处理与CT_2保鲜剂处理相比对葡萄果实无硫伤害,可以很好地保持果实的色泽,在销地短期贮藏时可以起到部分替代的作用。

[14] 曹建康, 姜微波, 赵玉梅 . 果蔬采后生理生化实验指导. 北京: 中国轻工业出版社, 2007: 28-154.
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[18] 周晓静, 刘斌, 王瑞星, 邸倩倩 . 低温贮藏苹果失水影响因素
食品科技, 2013,38(7):43-46.
[本文引用: 1]
影响果蔬品质的最重要的原因之一是果蔬失水,在低温储藏中,尽量减少果蔬水分的流失,使果蔬长时间保鲜。以苹果作为研究对象,开展了正交实验研究,分析了温度、湿度、风速对果蔬失水的影响。实验结果表明;温度、湿度、风速对苹果的失水存在交互作用,交互的作用大于单个因素的影响;湿度和风速一起作用对失水的影响最大;失水率和温度梯度成正比。
ZHOU X J, LIU B, WANG R X, DI Q Q . Factors affecting moisture loss of apple stored in cold conditions
Food Science and Technology, 2013,38(7):43-46. (in Chinese)
[本文引用: 1]
影响果蔬品质的最重要的原因之一是果蔬失水,在低温储藏中,尽量减少果蔬水分的流失,使果蔬长时间保鲜。以苹果作为研究对象,开展了正交实验研究,分析了温度、湿度、风速对果蔬失水的影响。实验结果表明;温度、湿度、风速对苹果的失水存在交互作用,交互的作用大于单个因素的影响;湿度和风速一起作用对失水的影响最大;失水率和温度梯度成正比。

[19] 傅茂润, 杜金华, 谭伟, 傅聿成, 夏伟 . ClO₂对葡萄贮藏品质的影响
食品与发酵工业, 2005,31(4):154-157.
DOI:10.3321/j.issn:0253-990X.2005.04.042URL [本文引用: 1]
以无核白葡萄 (Thompsonseedless)为试材,研究了ClO2 ( 2 5、5 0和10 0mg/L)浸泡处理( 10、2 0和30min)对葡萄贮藏品质的影响。结果表明,ClO2 有利于保持果梗的颜色和果粒的颜色、形态、硬度,保留果实中滴定酸和Vc含量,减少葡萄的腐烂率。低浓度短时间浸泡处理对保持葡萄品质是有利的,高浓度长 时间处理对其品质会有损害
FU M R, DU J H, TAN W, FU Y C, XIA W . Effects of chlorine dioxide treatment on storage quality of grape
Food and Fermentation Industries, 2015,31(4):154-157. (in Chinese)
DOI:10.3321/j.issn:0253-990X.2005.04.042URL [本文引用: 1]
以无核白葡萄 (Thompsonseedless)为试材,研究了ClO2 ( 2 5、5 0和10 0mg/L)浸泡处理( 10、2 0和30min)对葡萄贮藏品质的影响。结果表明,ClO2 有利于保持果梗的颜色和果粒的颜色、形态、硬度,保留果实中滴定酸和Vc含量,减少葡萄的腐烂率。低浓度短时间浸泡处理对保持葡萄品质是有利的,高浓度长 时间处理对其品质会有损害

[20] 张云婷, 汤浩茹, 陈清, 罗娅, 张勇 . 草莓果实成熟软化机理的研究进展
植物生理学报, 2015,51(6):813-820.
URL [本文引用: 1]
草莓果实的成熟软化是一个复杂的生理代谢过程。随着果实成熟度的增加,草莓开始软化,原果胶在原果胶酶的作用下逐渐转化为可溶性果胶,并与纤维素分离,由此引起细胞间结合力下降,导致果实硬度减小;内含物如可溶性固形物、糖、花青素、Vc等含量增加,糖酸比值等降低;作为非呼吸跃变型果实,在成熟衰老过程中草莓呼吸速率有所不同,但变化不明显;同时,果实中脱落酸、乙烯等内源激素的含量也发生着变化。这些变化是由多种与果实成熟软化相关的胞壁酶相互协调共同作用的结果。本文将综合前人的研究成果,对草莓果实成熟软化机理及相关调控基因的研究作进一步综述。
ZHANG Y T, TANG H R, CHEN Q, LUO Y, ZHANG Y . Research progress in the mechanism of ripening and softening of strawberry
Plant Physiology Journal, 2015,51(6):813-820. (in Chinese)
URL [本文引用: 1]
草莓果实的成熟软化是一个复杂的生理代谢过程。随着果实成熟度的增加,草莓开始软化,原果胶在原果胶酶的作用下逐渐转化为可溶性果胶,并与纤维素分离,由此引起细胞间结合力下降,导致果实硬度减小;内含物如可溶性固形物、糖、花青素、Vc等含量增加,糖酸比值等降低;作为非呼吸跃变型果实,在成熟衰老过程中草莓呼吸速率有所不同,但变化不明显;同时,果实中脱落酸、乙烯等内源激素的含量也发生着变化。这些变化是由多种与果实成熟软化相关的胞壁酶相互协调共同作用的结果。本文将综合前人的研究成果,对草莓果实成熟软化机理及相关调控基因的研究作进一步综述。

[21] 梁国斌, 王海, 张耀红, 莫亿伟 . 壳聚糖和抗坏血酸复合处理提高台湾青枣采后保鲜效果
农业工程学报, 2017,33(17):304-312.
[本文引用: 1]
为了延长台湾青枣(Ziziphus mauritiana Lam.)的采后保鲜时间,基于抗坏血酸(ascorbic acid,AsA)可提高果实抗氧化能力,壳聚糖涂膜处理能防止果实失水和微生物侵染,该文探讨抗坏血酸、壳聚糖涂膜及抗坏血酸和壳聚糖复合处理对台湾青枣(Ziziphus mauritiana Lam.)采后保鲜效果的影响。果实采收后当天,分别用30.0 mmol/L抗坏血酸浸泡处理、8 g/L壳聚糖涂膜以及30.0 mmol/L抗坏血酸浸泡后并用8 g/L壳聚糖涂膜复合处理,以双蒸水浸泡处理为对照,处理结束后,置于(25±1)℃和90%~95%相对湿度下贮藏,定期测定果实相关生理参数,扫描电镜观察果皮果实组织结构。结果表明,与对照相比,抗坏血酸或壳聚糖单独处理虽然对台湾青枣保鲜有一定效果,但复合处理后保鲜效果更好。表现为显著减少果实失水率和相对电导率(P<0.05),抑制果皮叶绿素降解及果实果胶酶和多聚半乳糖醛酸酶活性增加,降低原果胶分解成可溶性果胶的速率(P<0.05),使果实硬度和细胞完整性得以维持;延缓果实超氧化物歧化酶(superoxide dismutase,SOD)和过氧化氢酶(catalase,CAT)活性下降,降低膜脂氧化速率,果实过氧化氢和膜脂过氧化产物丙二醛含量显著下降(P<0.05);维持果实较高的可溶性固形物(total soluble solids,SS)、可溶性总糖(total soluble sugar,TSS)、可滴定酸(titratable acidity,TA)、谷胱甘肽(glutathione,GSH)及抗坏血酸含量。研究结果说明,抗坏血酸和壳聚糖复合处理可提高台湾青枣贮藏过程中的抗氧化能力,降低氧化伤害;降低果实失水率,减缓果皮叶绿素降解速率,延缓细胞降解和软化速率,维持果实细胞完整性,降低果实的腐烂率,从而达到延长采后果实保鲜的效果。
LIANG G B, WANG H, ZHANG Y H, MO Y W . Improving preservation effects of Taiwan jujube fruits by using chitosan coating combined with ascorbic acid during postharvest period
Transactions of the Chinese Society of Agricultural Engineering, 2017,33(17):304-312. (in Chinese)
[本文引用: 1]
为了延长台湾青枣(Ziziphus mauritiana Lam.)的采后保鲜时间,基于抗坏血酸(ascorbic acid,AsA)可提高果实抗氧化能力,壳聚糖涂膜处理能防止果实失水和微生物侵染,该文探讨抗坏血酸、壳聚糖涂膜及抗坏血酸和壳聚糖复合处理对台湾青枣(Ziziphus mauritiana Lam.)采后保鲜效果的影响。果实采收后当天,分别用30.0 mmol/L抗坏血酸浸泡处理、8 g/L壳聚糖涂膜以及30.0 mmol/L抗坏血酸浸泡后并用8 g/L壳聚糖涂膜复合处理,以双蒸水浸泡处理为对照,处理结束后,置于(25±1)℃和90%~95%相对湿度下贮藏,定期测定果实相关生理参数,扫描电镜观察果皮果实组织结构。结果表明,与对照相比,抗坏血酸或壳聚糖单独处理虽然对台湾青枣保鲜有一定效果,但复合处理后保鲜效果更好。表现为显著减少果实失水率和相对电导率(P<0.05),抑制果皮叶绿素降解及果实果胶酶和多聚半乳糖醛酸酶活性增加,降低原果胶分解成可溶性果胶的速率(P<0.05),使果实硬度和细胞完整性得以维持;延缓果实超氧化物歧化酶(superoxide dismutase,SOD)和过氧化氢酶(catalase,CAT)活性下降,降低膜脂氧化速率,果实过氧化氢和膜脂过氧化产物丙二醛含量显著下降(P<0.05);维持果实较高的可溶性固形物(total soluble solids,SS)、可溶性总糖(total soluble sugar,TSS)、可滴定酸(titratable acidity,TA)、谷胱甘肽(glutathione,GSH)及抗坏血酸含量。研究结果说明,抗坏血酸和壳聚糖复合处理可提高台湾青枣贮藏过程中的抗氧化能力,降低氧化伤害;降低果实失水率,减缓果皮叶绿素降解速率,延缓细胞降解和软化速率,维持果实细胞完整性,降低果实的腐烂率,从而达到延长采后果实保鲜的效果。

[22] GWANPUA S G, VAN BUGGENHOUT S, VERLINDEN B E, CHRISTIAENS S, SHPIGELMAN A, VICENT V, JAMSAZZADEH KERMANI Z, NICOLAI B M, HENDRICKX M, GEERAERD A . Pectin modifications and the role of pectin-degrading enzymes during postharvest softening of Jonagold apples
Food Chemistry, 2014,158:283-291.
DOI:10.1016/j.foodchem.2014.02.138URLPMID:24731343 [本文引用: 1]
This study aimed at understanding softening in Jonagold apple (Malus×domestica Borkh.) fruits, by investigating pectin modifications and the evolution of pectin-modifying enzymes during postharvest storage and ripening. Jonagold apples were harvested at commercial maturity and stored at different temperatures and controlled atmosphere conditions for 6months, followed by exposure to ambient shelf life conditions (20°C under air) for 2weeks. The composition of the pectic material was analysed. Furthermore, the firmness and the ethylene production of the apples were assessed. Generally, the main changes in pectin composition associated with the loss of firmness during ripening in Jonagold apples were a loss of side chains neutral sugars, increased water solubility and decreased molar mass. Also, the activities of four important enzymes possibly involved in apple softening, β-galactosidase, α-arabinofuranosidase, polygalacturonase and pectin methylesterase, were measured. Pectin-related enzyme activities highly correlated with ethylene production, but not always with pectin modifications.

[23] GUCLU K, KIBRISLIOGLU G, OZYUREK M, APAK R . Development of a fluorescent probe for measurement of peroxyl radical scavenging activity in biological samples
Journal of Agricultural and Food Chemistry, 2014,62(8):1839-1845.
DOI:10.1021/jf405464vURLPMID:24512512 [本文引用: 1]
Abstract In antioxidant activity testing, it has been argued that assays capable of measuring the inhibitive action against the biologically relevant peroxyl radicals (ROO(090004)) from a controllable source are preferable in terms of simulating physiological conditions because ROO(090004) is the predominant free radical found in lipid oxidation in foods and biological systems. A new fluorescent probe, p-aminobenzoic acid (PABA), was developed for selective measurement of peroxyl radical scavenging (PRS) activity of biological samples, in view of the fact that the existing PRS assays are quite laborious and require the application of strictly optimized conditions. The earlier probe, 0205-phycoerythrin, of a similar PRS assay of wide use, oxygen radical absorbance capacity (ORAC), varies from lot to lot of production, undergoes photobleaching, and interacts with polyphenols via non-specific protein binding, while the current probe, fluorescein, undergoes undesired fluorescence (FL) quenching and side reactions. The developed technique is based on the fluorescence decrease of the PABA probe (within an optimal time of 30 min) because of its oxidation by ROO(090004), generated from the thermal dissociation of 2,2'-azobis(2-methylpropionamidine) dihydrochloride (AAPH). In the absence of the scavenger, ROO(090004) reacted with the probe, generating non-fluorescent products, and caused a decrease in PABA fluorescence, whereas the ROO(090004) scavenger resulted in a fluorescence increase because of the inhibition of the probe oxidation by ROO(090004). Thus, the fluorescence increment of intact PABA is proportional to the ROO(090004) scavenging activity of samples. The linear range of relative fluorescence intensity versus the PABA concentration was in the interval of 0.5-5.0 0204M. Assay precision and accuracy were assessed by analyzing two spiked homogenates of liver and kidney at clinically relevant concentrations with 97-105% recovery and 2.3% interday reproducibility. The proposed method was successfully applied to assay the ROO(090004) scavenging activity of some amino acids, plasma and thiol-type antioxidants, and albumin, with the latter showing the strongest activity with respect to both ORAC and developed PABA methods. On the other hand, the original ORAC method suffers a limitation from protein thiols in total radical-trapping antioxidant parameter (TRAP) calculations, and inconsistent results have been reported by various researchers for ORAC values of thiols, such as vastly differing values for glutathione and zero value for cysteine.

[24] KAN J, WANG H M, JIN C H . Changes of reactive oxygen species and related enzymes in mitochondrial respiration during storage of harvested peach fruits
Agricultural Sciences in China, 2011,10(1):149-158.
DOI:10.1016/S1671-2927(11)60317-9URL [本文引用: 1]

[25] 姚昕, 秦文 . ε-聚赖氨酸和臭氧处理对石榴果实贮藏品质影响的多变量分析
食品与发酵工业, 2017,43(8):254-261.
DOI:10.13995/j.cnki.11-1802/ts.013725URL [本文引用: 1]
运用多变量分析方法探讨了ε-聚赖氨酸和臭氧处理对石榴贮藏期品质的影响.单因素方差分析和主成分分析结果表明,ε-聚赖氨酸和臭氧处理均能一定程度上抑制石榴的腐烂、蒸腾失水和品质劣变.偏最小二乘回归分析结果表明,果皮褐变指数与腐烂率和失重率呈高度正相关关系,与果皮L*值、a*值、b*值和硬度存在较强的负相关关系,而籽粒感官评分与其a*值、b*值及总酸含量呈高度正相关,与腐烂率和失重率呈较高的负相关关系.此外,果皮褐变指数和籽粒感官评分呈负相关关系.由通径分析可知,失重率对果皮褐变指数具有较大的直接作用,而果皮L*值通过腐烂率和失重率对果皮褐变指数产生较高的负间接作用;腐烂率对籽粒感官评分具有最大的负直接作用,而果皮a*值和籽粒b*值主要是通过籽粒总酸含量和腐烂率间接影响籽粒感官品质.4种多变量分析方法的综合结果表明,ε-聚赖氨酸和臭氧处理与对照相比,可以较好地保持石榴果实的品质,主要通过抑制其腐烂失水而进一步延缓了果实硬度、籽粒总酸含量、色泽等指标的劣变,且以二者复合处理效果最佳.
YAO X, QIN W . Multivariate analysis of the influence of ε-polylysine and ozone treatment on the quality of pomegranate during storage
Food and Fermentation Industries, 2017,43(8):254-261. (in Chinese)
DOI:10.13995/j.cnki.11-1802/ts.013725URL [本文引用: 1]
运用多变量分析方法探讨了ε-聚赖氨酸和臭氧处理对石榴贮藏期品质的影响.单因素方差分析和主成分分析结果表明,ε-聚赖氨酸和臭氧处理均能一定程度上抑制石榴的腐烂、蒸腾失水和品质劣变.偏最小二乘回归分析结果表明,果皮褐变指数与腐烂率和失重率呈高度正相关关系,与果皮L*值、a*值、b*值和硬度存在较强的负相关关系,而籽粒感官评分与其a*值、b*值及总酸含量呈高度正相关,与腐烂率和失重率呈较高的负相关关系.此外,果皮褐变指数和籽粒感官评分呈负相关关系.由通径分析可知,失重率对果皮褐变指数具有较大的直接作用,而果皮L*值通过腐烂率和失重率对果皮褐变指数产生较高的负间接作用;腐烂率对籽粒感官评分具有最大的负直接作用,而果皮a*值和籽粒b*值主要是通过籽粒总酸含量和腐烂率间接影响籽粒感官品质.4种多变量分析方法的综合结果表明,ε-聚赖氨酸和臭氧处理与对照相比,可以较好地保持石榴果实的品质,主要通过抑制其腐烂失水而进一步延缓了果实硬度、籽粒总酸含量、色泽等指标的劣变,且以二者复合处理效果最佳.

[26] DARRUDI R, NAZERI V, SOLTANI F, SHOKRPOUR M, RAFFAELLA ERCOLANO M . Genetic diversity of Cucurbita pepo L. and Cucurbita moschata Duchesne accessions using fruit and seed quantitative traits.
Journal of Applied Research on Medicinal and Aromatic Plants, 2018,8:60-66.
[本文引用: 1]

[27] CICCARESE A, STELLACCI A M, GENTILESCO G, RUBINO P . Effectiveness of pre-and post-veraison calcium applications to control decay and maintain table grape fruit quality during storage
Postharvest Biology and Technology, 2013,75(1):135-141.
DOI:10.1016/j.postharvbio.2012.08.010URL [本文引用: 1]
A two year research was carried out on a table grape vineyard, cv. Italia, to evaluate the effectiveness of pre- and post-veraison calcium applications for controlling postharvest table grape rots and maintaining high fruit quality during cold storage. Two calcium application timings (from fruit set to veraison and from veraison to harvest) were compared to an untreated control. Clusters were sprayed with calcium chloride as Ca EDTA 44%. After each calcium application, bunch samples were collected and Ca2+ concentration was measured in berry compartments (skin, flesh and seeds). The main mechanical and chemical characteristics were measured on bunch samples at harvesting and during storage. In addition, the incidence of Botrytis cinerea rots, computed as McKinney index, was evaluated in field on natural inoculum and after harvesting on bunches artificially inoculated and maintained at room temperature. The highest Ca2+ concentrations were detected in skin tissues and after pre-veraison applications. Calcium accumulation in skin and flesh tissues stopped after veraison, whereas it continued up to ripening in seeds since the axial flow, differently from the peripheral, remains functional. In both years, calcium applications to bunches were effective both in maintaining postharvest fruit quality, as shown by flesh firmness and berry breaking force, and in reducing B. cinerea rots during storage. The applications were particularly efficacious if carried out between fruit set and veraison when stomata are functional and the re-translocation of calcium not directly absorbed by the bunches may occur via xylem transport. (c) 2012 Elsevier B.V. All rights reserved.

[28] 栗丽萍, 王寿东, 王燕荣 . 中草药提取液对巨峰葡萄保鲜效果的研究
食品工业, 2013,34(1):87-88.
URL [本文引用: 1]
以黄连、大黄、丁香、甘草、肉桂的提取液为涂膜剂分别对巨峰葡萄进行涂膜,研究其对葡萄贮藏品质的影响。结果表明,五种中草药提取液涂膜处理葡萄后,均可延缓葡萄果实的衰老和品质的劣变。可减少葡萄果实的失重率、腐烂率,可减缓可溶性固形物含量、可滴定酸含量、还原糖含量的下降速度。其中,丁香提取液对葡萄的保鲜效果最好,其次为黄连。
LI L P, WANG S D, WANG Y R . Effect of Chinese herbal medicine extract on fresh-keeping of Kyoho grapes
The Food Industry, 2013,34(1):87-88. (in Chinese)
URL [本文引用: 1]
以黄连、大黄、丁香、甘草、肉桂的提取液为涂膜剂分别对巨峰葡萄进行涂膜,研究其对葡萄贮藏品质的影响。结果表明,五种中草药提取液涂膜处理葡萄后,均可延缓葡萄果实的衰老和品质的劣变。可减少葡萄果实的失重率、腐烂率,可减缓可溶性固形物含量、可滴定酸含量、还原糖含量的下降速度。其中,丁香提取液对葡萄的保鲜效果最好,其次为黄连。

[29] LU J J, LEI C Y, ZHA L S, LI X L, FANG J, ZHUANG W . A study on the application and residues of plant growth regulators in the fruit sugarcane grown in the sub-suitable region
Journal of Agricultural Science (Toronto), 2010,2(4):254.
[本文引用: 1]

[30] 刘忠, 邓俭英, 唐其展, 蒙炎成, 张玲玲 . 植物抗冷性研究进展
广西农业科学, 2006,37(6):667-670.
DOI:10.3969/j.issn.2095-1191.2006.06.012URL [本文引用: 1]
低温胁迫是影响植物正常生长的主要障碍因子之一,植物尤其是经济作物的抗冷性强弱直接影响作物产量。近二十年来,广大****已对植物抗冷性进行了大量研究,探讨出植物抗冷性的鉴定方法,对植物抗冷性生理生化机理及各生理生化指标与植物抗冷性的关系有了更深入的了解;通过分子标记技术,在分子水平上对植物抗冷性基因进行分析,获得了部分与抗冷性有关的基因。今后应逐步完善植物抗冷性的综合评价指标,并在植物的多个生长时期特别是成株期进行更深入的研究,综合运用各种手段特别是生物技术方法,在分子水平上探讨植物抗冷性的分子机理。
LIU Z, DENG J Y, TANG Q Z, MENG Y C, ZHANG L L . Advances in plant resistance to cold
Guangxi Agricultural Sciences, 2006,37(6):667-670. (in Chinese)
DOI:10.3969/j.issn.2095-1191.2006.06.012URL [本文引用: 1]
低温胁迫是影响植物正常生长的主要障碍因子之一,植物尤其是经济作物的抗冷性强弱直接影响作物产量。近二十年来,广大****已对植物抗冷性进行了大量研究,探讨出植物抗冷性的鉴定方法,对植物抗冷性生理生化机理及各生理生化指标与植物抗冷性的关系有了更深入的了解;通过分子标记技术,在分子水平上对植物抗冷性基因进行分析,获得了部分与抗冷性有关的基因。今后应逐步完善植物抗冷性的综合评价指标,并在植物的多个生长时期特别是成株期进行更深入的研究,综合运用各种手段特别是生物技术方法,在分子水平上探讨植物抗冷性的分子机理。

[31] WAKABAYASHI K . Changes in cell wall polysaccharides during fruit ripening
Journal of Plant Research, 2000,113(3):231-237.
DOI:10.1007/PL00013932URL [本文引用: 1]

[32] 何靖柳, 段钰, 杜小琴, 刘继, 李玉, 李杰, 张清, 李素清, 董赟, 秦文 . 几种保鲜处理对红阳猕猴桃活性氧代谢的影响
食品与发酵工业, 2016,42(1):225-231.
DOI:10.13995/j.cnki.11-1802/ts.201601041URL [本文引用: 1]
利用主成分分析方法探讨几种保鲜处理对红阳猕猴桃果实活性氧代谢的影响.结果表明:2种复合保鲜处理能更有效地抑制果实VC、花色苷含量的降低,推迟总酚、超氧化物歧化酶(SOD)、过氧化物酶(POD)和过氧化氢酶(CAT)、超氧阴离子自由基(O-2·)、羟基自由基(·OH)、DPPH·清除率峰值的出现,抑制相关酶活性的降低,保持果实良好的抗氧化活性.经主成分分析结果表明,成分1和成分2可共同对贮藏至20 d和120 d果实进行有效区分,同时,2种复合处理对保持果实贮藏期间良好的抗氧化活性具有较好的作用,2种处理间差异不显著,基于成本及操作性综合考虑,首选精油与1-甲基环丙烯(1-MCP)复合作为最佳处理方式.
HE J L, DUAN Y, DU X Q, LIU J, LI Y, LI J, ZHANG Q, LI S Q, DONG Y, QIN W . Influence of different preservations on antioxidation in ‘Red sun’ kiwifruit
Food and Fermentation Industries, 2016,42(1):225-231. (in Chinese)
DOI:10.13995/j.cnki.11-1802/ts.201601041URL [本文引用: 1]
利用主成分分析方法探讨几种保鲜处理对红阳猕猴桃果实活性氧代谢的影响.结果表明:2种复合保鲜处理能更有效地抑制果实VC、花色苷含量的降低,推迟总酚、超氧化物歧化酶(SOD)、过氧化物酶(POD)和过氧化氢酶(CAT)、超氧阴离子自由基(O-2·)、羟基自由基(·OH)、DPPH·清除率峰值的出现,抑制相关酶活性的降低,保持果实良好的抗氧化活性.经主成分分析结果表明,成分1和成分2可共同对贮藏至20 d和120 d果实进行有效区分,同时,2种复合处理对保持果实贮藏期间良好的抗氧化活性具有较好的作用,2种处理间差异不显著,基于成本及操作性综合考虑,首选精油与1-甲基环丙烯(1-MCP)复合作为最佳处理方式.

[33] 王良艳, 张有林, 张润光, 尹梦亭 . 1-甲基环丙烯复合焦亚硫酸钠处理对厚皮甜瓜的保鲜效果
食品科学, 2012,33(12):294-298.
URLMagsci [本文引用: 2]
以陕西省阎良区厚皮甜瓜为试材，采用1-甲基环丙烯(1-MCP)、焦亚硫酸钠(Na2S2O5)以及二者结合的处理方法，研究厚皮甜瓜采后生理变化及贮藏品质。结果表明：1-MCP结合Na2S2O5处理能明显延缓厚皮甜瓜硬度下降，抑制可溶性固形物含量快速上升，有效少果实腐烂，同时抑制苯丙氨酸解氨酶和过氧化物酶的活性，使过氧化氢酶和超氧化物岐化酶活性处于较高水平。在这种处理方式下，贮藏80d后，果实腐烂指数0.37、商品果率80%。1-MCP结合Na2S2O5复合处理对厚皮甜瓜具有很好的保鲜效果。
WANG L Y, ZHANG Y L, ZHANG R G, YIN M T . Fresh-Keeping effect of 1-MCP combined with Na₂S₂O₅ on muskmelon (Cucumis melo).
Food Science, 2012,33(12):294-298. (in Chinese)
URLMagsci [本文引用: 2]
以陕西省阎良区厚皮甜瓜为试材，采用1-甲基环丙烯(1-MCP)、焦亚硫酸钠(Na2S2O5)以及二者结合的处理方法，研究厚皮甜瓜采后生理变化及贮藏品质。结果表明：1-MCP结合Na2S2O5处理能明显延缓厚皮甜瓜硬度下降，抑制可溶性固形物含量快速上升，有效少果实腐烂，同时抑制苯丙氨酸解氨酶和过氧化物酶的活性，使过氧化氢酶和超氧化物岐化酶活性处于较高水平。在这种处理方式下，贮藏80d后，果实腐烂指数0.37、商品果率80%。1-MCP结合Na2S2O5复合处理对厚皮甜瓜具有很好的保鲜效果。

[34] 雷逢超, 马月, 张有林, 李唯, 李庆云, 王默谊, 尹梦亭 . 1-MCP对九龙金枣采后生理及贮藏期品质的影响
陕西师范大学学报(自然科学版), 2012,40(2):104-109.
DOI:10.3969/j.issn.1672-4291.2012.02.021URL [本文引用: 1]
研究了1-甲基环丙烯(1- MCP)对九龙金枣采后生理及贮藏品质的影响.将成熟度为果面3/4红的九龙金枣用1-MCP熏蒸处理,置于-1～0℃冷库中贮藏,定期测定呼吸强度、失 重率、果实硬度、还原糖含量、可滴定酸含量、抗坏血酸(Vc)含量、叶绿素含量和多聚半乳糖醛酸酶(PG)、过氧化物酶(POD)、过氧化氢酶 (CAT)、多酚氧化酶(PPO)的活性.结果表明:1-MCP具有抑制九龙金枣PG、PPO、POD活性和增强CAT活性的作用,使叶绿素、抗坏血酸以 及果实硬度得以较好地保持,贮藏100d好果率90%.
LEI F C, MA Y, ZHANG Y L, LI W, LI Q Y, WANG M Y, YIN M T . Effects of treatment with 1-MCP postharvest physiology and storage quality of Jiulong golden jujube
Journal of Shaanxi Normal University (Natural Science Edition), 2012,40(2):104-109. (in Chinese)
DOI:10.3969/j.issn.1672-4291.2012.02.021URL [本文引用: 1]
研究了1-甲基环丙烯(1- MCP)对九龙金枣采后生理及贮藏品质的影响.将成熟度为果面3/4红的九龙金枣用1-MCP熏蒸处理,置于-1～0℃冷库中贮藏,定期测定呼吸强度、失 重率、果实硬度、还原糖含量、可滴定酸含量、抗坏血酸(Vc)含量、叶绿素含量和多聚半乳糖醛酸酶(PG)、过氧化物酶(POD)、过氧化氢酶 (CAT)、多酚氧化酶(PPO)的活性.结果表明:1-MCP具有抑制九龙金枣PG、PPO、POD活性和增强CAT活性的作用,使叶绿素、抗坏血酸以 及果实硬度得以较好地保持,贮藏100d好果率90%.

[35] ZHAN L J, LI Y, HU J Q, PANG L Y, FAN H P . Browning inhibition and quality preservation of fresh-cut romaine lettuce exposed to high intensity light
Innovative Food Science & Emerging Technologies, 2012,14:70-76.
DOI:10.1016/j.ifset.2012.02.004URL [本文引用: 1]
78 Effect of light on browning and quality of fresh-cut romaine lettuce (FRL) was studied. 78 A 2500Lux dose of light alleviated FRL browning and quality decay. 78 A 500Lux dose of light accelerated FRL browning and quality loss.

[36] 李孟娇, 吕蕊花, 余建, 蔡雨翔, 王传宏, 赵爱春, 鲁成, 余茂德 . 果桑肥大性菌核病菌多聚半乳糖醛酸酶基因(CsPG1)的克隆及功能分析
作物学报, 2016,42(2):190-200.
DOI:10.3724/SP.J.1006.2016.00190 [本文引用: 1]
多聚半乳糖醛酸酶(polygalacturonase,PG)是一种细胞壁结构蛋白,可以催化果胶分子多聚α-(1,4)-聚半乳糖醛酸的裂解,使细胞壁结构解体,导致果实软化。本文采用q RT-PCR方法,分析不同生长阶段菌丝侵染的油菜叶片中多聚半乳糖醛酸酶基因的表达模式。结果表明:(1)采用RT-PCR从果桑肥大性菌核病菌(Ciboria shiraiana)菌核中扩增多聚半乳糖醛酸酶基因c DNA,其全长为1143 bp,命名为CsPG1(Gen Bank登录号为KR296662),编码380个氨基酸残基。根据侵染油菜叶片的表达量,确认CsPG1为基因家族的主效基因;(2)将CsPG1基因连接p ET28a(+)载体并转化大肠杆菌E.coli BL21(DE3),获得包涵体形式,但对底物(聚半乳糖醛酸)没有活性的蛋白;(3)最适CsPG1包涵体溶解的尿素浓度6 mol L~(–1),采用缓慢稀释低温复性的方法对重组蛋白CsPG1进行了重折叠复性试验,经高亲和力的Ni-NTA树脂纯化后为得到单一条带,获得可溶性蛋白,复性后的多聚半乳糖醛酸酶比活力为5.02 U mg–1;(4)生物试验表明,CsPG1蛋白能够加速嘉陵40(Morus atropurpurea Roxb.)桑椹的成熟和软化,推测该蛋白与肥大性菌核病菌对桑椹的侵染有关。这一结果揭示了不同果桑品种对菌核病敏感性的差异,为果桑生产中菌核病的防控提供了分子证据。
LI M J, LV R H, YU J, CAI Y X, WANG C H, ZHAO A C, LU C, YU M D . Cloning and Functional analysis of polygalacturonase genes from Ciboria shiraiana.
Acta Agronomica Sinica, 2016,42(2):190-200. (in Chinese)
DOI:10.3724/SP.J.1006.2016.00190 [本文引用: 1]
多聚半乳糖醛酸酶(polygalacturonase,PG)是一种细胞壁结构蛋白,可以催化果胶分子多聚α-(1,4)-聚半乳糖醛酸的裂解,使细胞壁结构解体,导致果实软化。本文采用q RT-PCR方法,分析不同生长阶段菌丝侵染的油菜叶片中多聚半乳糖醛酸酶基因的表达模式。结果表明:(1)采用RT-PCR从果桑肥大性菌核病菌(Ciboria shiraiana)菌核中扩增多聚半乳糖醛酸酶基因c DNA,其全长为1143 bp,命名为CsPG1(Gen Bank登录号为KR296662),编码380个氨基酸残基。根据侵染油菜叶片的表达量,确认CsPG1为基因家族的主效基因;(2)将CsPG1基因连接p ET28a(+)载体并转化大肠杆菌E.coli BL21(DE3),获得包涵体形式,但对底物(聚半乳糖醛酸)没有活性的蛋白;(3)最适CsPG1包涵体溶解的尿素浓度6 mol L~(–1),采用缓慢稀释低温复性的方法对重组蛋白CsPG1进行了重折叠复性试验,经高亲和力的Ni-NTA树脂纯化后为得到单一条带,获得可溶性蛋白,复性后的多聚半乳糖醛酸酶比活力为5.02 U mg–1;(4)生物试验表明,CsPG1蛋白能够加速嘉陵40(Morus atropurpurea Roxb.)桑椹的成熟和软化,推测该蛋白与肥大性菌核病菌对桑椹的侵染有关。这一结果揭示了不同果桑品种对菌核病敏感性的差异,为果桑生产中菌核病的防控提供了分子证据。

[37] 中华人民共和国家卫生和计划生育委员会. GB 2760-2017 食品安全国家标准食品添加剂使用标. 北京: 中国标准出版社, 2014.
[本文引用: 1]

National Health and Family Planning Commission of PRC. GB2760-2014 National standard for food safety standard for the use of food additives. Beijing: Standards Press of China, 2014. ( in Chinese)
[本文引用: 1]

[38] 李志强, 汪良驹, 巩文红, 王中华 . 1-MCP对草莓果实采后生理及品质的影响
果树学报, 2006,23(1):125-128.
DOI:10.3969/j.issn.1009-9980.2006.01.030URL [本文引用: 1]
以转色期丰香草莓为材料,测定了经0.3～0.9μL/L1-MCP处理后果实采后呼吸速率、抗氧化酶活性、活性氧积累以及果实品质的变化规律。结果表明,1-MCP处理抑制草莓果实呼吸作用,维持较高超氧化物歧化酶(SOD)活性和较低的脂氧合酶(LOX)活性,同时降低超氧阴离子(O·2)产生速率、H2O2积累和丙二醛(MDA)含量,有利于保持果实品质。
LI Z Q, WANG L J, GONG W H, WANG Z H . Effect of 1- MCP on senescence and quality of strawberry fruit
Journal of Fruit Science, 2006,23(1):125-128. (in Chinese)
DOI:10.3969/j.issn.1009-9980.2006.01.030URL [本文引用: 1]
以转色期丰香草莓为材料,测定了经0.3～0.9μL/L1-MCP处理后果实采后呼吸速率、抗氧化酶活性、活性氧积累以及果实品质的变化规律。结果表明,1-MCP处理抑制草莓果实呼吸作用,维持较高超氧化物歧化酶(SOD)活性和较低的脂氧合酶(LOX)活性,同时降低超氧阴离子(O·2)产生速率、H2O2积累和丙二醛(MDA)含量,有利于保持果实品质。

[39] SIVAKUMAR D, KORSTEN L . Fruit quality and physiological responses of litchi cultivar McLean’s Red to 1-methylcyclopropene pre-treatment and controlled atmosphere storage conditions
LWT- Food Science and Technology, 2010,43(6):942-948.
DOI:10.1016/j.lwt.2010.02.001URL [本文引用: 1]
http://linkinghub.elsevier.com/retrieve/pii/S0023643810000496

[40] ROCCULI P, COCCI E, ROMANI S, SACCHRTTI G, ROSA M D . Effect of 1-MCP treatment and N₂O MAP on physiological and quality changes of fresh-cut pineapple
Postharvest Biology & Technology, 2009,51(3):371-377.
DOI:10.1016/j.postharvbio.2008.07.010URL [本文引用: 1]
The effects of both 1-MCP treatment of pineapples and packaging of their fresh-cut products with an alternative modified atmosphere (MA: 86.13 kPa N 2O, 10.13 kPa O 2 and 5.07 kPa CO 2) on physiological and quality changes of these minimally processed products were investigated. Fresh-cut fruit treated or not with 1-MCP were packed in Air or in MA and were stored at 4 C for 10 d. The following parameters were monitored during storage: ripening index; O 2, CO 2 and C 2H 4 in the package headspace; firmness and colour. Microbial spoilage of MP pineapple samples was also investigated and a mathematical model based on the Zwietering modified Gompertz equation was used to obtain growth parameters of mesophilic bacteria, yeasts and moulds. The results showed that 1-MCP treatment and MAP in a N 2O enriched atmosphere had a positive combined effect on the inhibition of respiration and ethylene production of fresh-cut pineapple and on its softening delay, confirming previous findings about 1-MCP and N 2O preservative effects on fresh-cut fruit quality. This combined effect was not extended to the ripening index and colour maintenance, as MAP at 86.13 kPa of N 2O did not add any benefit to that of the 1-MCP treatment. From a microbiological point of view, N 2O MAP extended the shelf-life of the products of 3 4 d by increasing the lag phase of microbial growth.

[41] LIU Z Y, ZENG M Y, DONG S Y, SONG Y, ZHANG Y Y . Effects of 1-methylcyclopropene on fruit browning of sweet cherry
Journal of Fruit Science, 2005(5):488-491.
URL [本文引用: 1]
Experiment was conducted with just harvested sweet cherry (Prunus avium L.) fruit which were treated with 1μL/L 1-MCP (1-methylcyclopropene) for 24 h at (24±1)℃ and 80%-90% RH, then the fruit were stored at (0±0.5)℃ for 18 days. Fruit browning parameters and related enzyme activities were examined. The results showed that application of 1-MCP retarded the decrease in L * and H ° values and suppressed the increase in PAL, PPO and POD activities. 1-MCP treatment delayed the changes of fruit coloration and no effects on the fruit eating quality were noted. Comparing with the control the treated fruit quality was obviously better after 18 days stored at (0±0.5)℃.

[42] 潘艳芳, 张路, 赵鹏宇 . 焦亚硫酸钠浸泡对红地球葡萄颜色及抗氧化成分的影响
中国果菜, 2015,35(6):7-9, 20.
DOI:10.3969/j.issn.1008-1038.2015.06.002URL [本文引用: 1]
本实验以红地球葡萄为试材,研究不同浓度焦亚硫酸钠(Na2S2O5)浸泡处理对其贮藏过程中颜色及抗氧化成分含量的影响。结果表明,Na2S2O5对红地球葡萄果实亮度和颜色饱和度的下降有一定的抑制作用,Na2S2O5浓度越大,抑制效果越明显;另外,Na2S2O5可促进红地球葡萄抗氧化成分总酚含量的积累,贮藏第28d时,Na2S2O5浓度为4%的处理组总酚含量达到0.44 OD280/g,高于对照组0.08 OD280/g;而不同浓度Na2S2O5浸泡处理对抗氧化成分类黄酮含量的影响不大。
PAN Y F, ZHANG L, ZHAO P Y . Effect of sodium metabisulfite soaking treatment on color and antioxidant constituents of red globe grape
China Fruit & Vegetable, 2015,35(6):7-9, 20. (in Chinese)
DOI:10.3969/j.issn.1008-1038.2015.06.002URL [本文引用: 1]
本实验以红地球葡萄为试材,研究不同浓度焦亚硫酸钠(Na2S2O5)浸泡处理对其贮藏过程中颜色及抗氧化成分含量的影响。结果表明,Na2S2O5对红地球葡萄果实亮度和颜色饱和度的下降有一定的抑制作用,Na2S2O5浓度越大,抑制效果越明显;另外,Na2S2O5可促进红地球葡萄抗氧化成分总酚含量的积累,贮藏第28d时,Na2S2O5浓度为4%的处理组总酚含量达到0.44 OD280/g,高于对照组0.08 OD280/g;而不同浓度Na2S2O5浸泡处理对抗氧化成分类黄酮含量的影响不大。

[43] YANG A P, CAO S F, YANG Z F, CAI Y T, ZHENG Y H . γ-Aminobutyric acid treatment reduces chilling injury and activates the defence response of peach fruit
Food Chemistry, 2011,129(4):1619-1622.
DOI:10.1016/j.foodchem.2011.06.018URL [本文引用: 1]
Peach fruit were immersed in 5mM 纬-aminobutyric acid (GABA) solution for 10min at 20 C and then stored at 1 C for 5weeks to investigate the effect of GABA treatment on chilling injury (CI), antioxidant enzymes and energy status in peach fruit. The results showed that GABA treatment significantly inhibited CI incidence of peaches and enhanced activities of antioxidant enzymes, such as superoxide dismutase, catalase, ascorbate peroxidase, glutathione peroxidase, glutathione S-transferase, monodehydroascorbate reductase and dehydroascorbate reductase. The treatment also increased contents of adenosine triphosphate and adenosine diphosphate, but lowered adenosine monophosphate content, which resulted in a higher level of energy charge in treated fruit. These results indicated that GABA increased chilling tolerance of peach fruit through enhancing its enzymatic antioxidant system and maintaining energy status in peach fruit.

[44] KHAN Z U, AISIKAER G, KHAN R U, BU J, JIANG Z H, NI Z D, YING T J . Effects of composite chemical pretreatment on maintaining quality in button mushrooms (Agaricus bisporus) during postharvest storage.
Postharvest Biology and Technology, 2014,95:36-41.
DOI:10.1016/j.postharvbio.2014.04.001URL [本文引用: 1]
This study evaluated the effects of composite chemical pretreatment on the quality of postharvest button mushrooms. Three different treatments, including (T1) control (water), (T2) 1 mmol L-1 Na(2)EDTA+ 10 mmol L-1 CaCl2 and (T3) 1 mmol L-1 Na(2)EDTA+ 2.5% CaCl2 + 0.5% citric acid +2.5% sorbitol were used for pretreatments. The results showed that T3-treated samples maintained good firmness and color and had less weight loss during the postharvest storage. Lower levels of H2O2, -OH and low malondialdehyde content (MDA) were observed in T3 compared with Ti and T2 samples. Significantly higher soluble protein contents and higher activities in the antioxidant enzymes, i.e., superoxide dismutase (SOD), catalase (CAT), ascorbate peroxidase (APX), peroxidase (POD) were observed in T3 compared with Ti and T2 at the end of the storage period (P<0.05). These results suggest that the T3 treatment could be useful in preserving button mushrooms. (C) 2014 Elsevier B.V. All rights reserved.