[1]李思雨,徐士兵,魏依桐,等.二氢卟吩铁对葡萄采后保鲜效果的影响[J].江苏农业学报,2023,(05):1240-1246.[doi:doi:10.3969/j.issn.1000-4440.2023.05.017]
　LI Si-yu,XU Shi-bing,WEI Yi-tong,et al.Effects of iron chlorin e6 on post-harvest preservation of grapes[J].,2023,(05):1240-1246.[doi:doi:10.3969/j.issn.1000-4440.2023.05.017]
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二氢卟吩铁对葡萄采后保鲜效果的影响()
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江苏农业学报[ISSN:1006-6977/CN:61-1281/TN]

卷:
期数:
2023年05期
页码:
1240-1246
栏目:
加工贮藏·质量安全
出版日期:
2023-08-31

文章信息/Info

Title:
Effects of iron chlorin e6 on post-harvest preservation of grapes
作者:
李思雨1; 2; 徐士兵3; 魏依桐4; 朱轩熤5; 周冬梅2; 杨继硕1; 2; 滕辉1; 2; 王晓莉1; 邓晟1; 2
（1.淮阴工学院生命科学与食品工程学院，江苏淮安223003；2.江苏省农业科学院植物保护研究所，江苏南京210014；3.江苏省农垦发展股份有限公司滨淮分公司，江苏盐城224551；4.南京外国语学校，江苏南京210018；5.徐州鑫福康果业有限公司，江苏徐州221000）
Author(s):
LI Si-yu1; 2; XU Shi-bing3; WEI Yi-tong4; ZHU Xuan-yi5; ZHOU Dong-mei2; YANG Ji-shuo1; 2; TENG Hui1; 2; WANG Xiao-li1; DENG Sheng1; 2
(1.School of Life Science and Food Engineering, Huaiyin Institute of Technology, Huaian 223003, China；2.Institute of Plant Protection, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China；3.Binhuai Branch of Jiangsu Agricultural Reclamation Development Co., Ltd., Yancheng 224551, China；4.Nanjing Foreign Language School, Nanjing 210018, China；5.Xuzhou Xinfukang Fruit Industry Co., Ltd., Xuzhou 221000, China)
关键词:
二氢卟吩铁; 葡萄; 保鲜
Keywords:
iron chlorin e6; grape; preservation
分类号:
S663.1
DOI:
doi:10.3969/j.issn.1000-4440.2023.05.017
文献标志码:
A
摘要:
二氢卟吩铁是一种新型的、源于蚕砂的植物生长调节剂，其安全、绿色无污染，已在粮食作物、经济作物和部分园艺作物上表现出广谱的增强作物抗逆性和增产效果。本研究评估不同质量浓度的二氢卟吩铁溶液对冷藏和新鲜的白罗莎里奥葡萄保鲜效果，以烂果率、果实硬度、可滴定酸含量、可溶性固形物含量为评价指标，以水处理、1-甲基环丙烯（1-MCP）处理分别作为空白对照和阳性对照。在烂果程度方面，冷藏葡萄，0.04 μg/ml和0.02 μg/ml二氢卟吩铁溶液处理的烂果率低于其他处理，分别为53.5%和48.4%；新鲜葡萄，0.04 μg/ml二氢卟吩铁溶液处理的烂果率最低，仅为18%。在硬度方面，冷藏葡萄在0.10 μg/ml二氢卟吩铁溶液处理后，硬度值为1.07 N，显著高于其他处理；新鲜葡萄，除0.40 μg/ml二氢卟吩铁溶液处理的硬度值较低外（为0.75 N），其他处理与2个对照差异不大。在可滴定酸含量方面，冷藏葡萄，所有处理的可滴定酸含量均高于空白对照，其中0.10 μg/ml二氢卟吩铁溶液处理的效果最好，为0.18%；新鲜葡萄，1-MCP处理后的可滴定酸含量高于其他处理，为0.24%。在可溶性固形物含量方面，冷藏葡萄，0.04 μg/ml二氢卟吩铁溶液处理后含量最高，为19.3%；新鲜葡萄，0.10 μg/ml二氢卟吩铁溶液处理后含量最高，达到21.3%，且所有处理的葡萄可溶性固形物含量均高于空白对照。综上，使用二氢卟吩铁溶液处理葡萄具有较好的保鲜效果，尤以质量浓度为0.04 μg/ml二氢卟吩铁溶液的保鲜效果最好，可以延长葡萄在室温密闭条件下的保存时间，为葡萄保鲜提供新思路。
Abstract:
Iron chlorin e6 is a new plant growth regulator derived from silkworm excrement. It is safe, green and pollution-free. Iron chlorin e6 has shown broad-spectrum effects on enhancing crop stress resistance and increasing yield in food crops, cash crops and some horticultural crops. In this study, the effects of different mass concentrations of iron chlorin e6 solution on the preservation of chilled and fresh Rosario Bianco grapes were evaluated. Rotten fruit rate, fruit hardness, titrable acid content and soluble solids content were used as evaluation indices. Water treatment and 1-methylcyclopropene (1-MCP) treatment were used as blank control and positive control, respectively. In terms of the degree of rotten fruit, for refrigerated grapes, the fruit decay rates under 0.04 μg/ml and 0.02 μg/ml iron chlorin e6 treatments were lower than those under other treatments, which were 53.5% and 48.4%, respectively. For fresh grapes, the fruit decay rate in the treatment of 0.04 μg/ml iron chlorin e6 solution was the lowest, only 18.0%. The hardness value of chilled grapes treated with 0.10 μg/ml iron chlorin e6 solution was 1.07 N, which was significantly higher than that of other treatments. For fresh grapes, the hardness value under the treatment of 0.40 μg/ml iron chlorin e6 solution was 0.75 N. Except for 0.40 μg/ml iron chlorin e6 solution treatment, the hardness values under other treatments were not significantly different from those of the two controls. In terms of titratable acid content, for chilled grapes, the titratable acid content of all treatments was higher than that of blank control. Among them, 0.10 μg/ml iron chlorin e6 solution treatment showed the best effect, and the titratable acid content was 0.18%. For fresh grapes, the titratable acid content under 1-MCP treatment was 0.24%, which was higher than that under other treatments. In terms of soluble solids content, for chilled grapes, the soluble solids content was the highest under the treatment of 0.04 μg/ml iron chlorin e6 solution, which was 19.3%. For fresh grapes, the soluble solids content under the treatment of 0.10 μg/ml iron chlorin e6 solution was the highest, which was 21.3%, and the soluble solids content under all treatments was higher than that of blank control. In conclusion, the treatments with different concentrations of iron chlorin e6 solution had good preservation effect on grapes, especially when the concentration of iron chlorin e6 was 0.04 μg/ml. The results demonstrated that iron chlorin e6 could prolong the preservation time of grapes under closed conditions at room temperature and provide new ideas for grape preservation.

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备注/Memo

备注/Memo:
收稿日期：2022-09-07 基金项目：江苏省苏北科技专项（XZ-SZ202038）；江苏现代农业重大核心技术创新项目[CX（21）1011] 作者简介：李思雨(1997-)，女，河南周口人，硕士研究生，主要研究方向为园艺作物病害绿色防控及果蔬采后保鲜。(E-mail)lisiyu _yu123@163.com 通讯作者：邓晟，(E-mail)dengsheng@jaas.ac.cn；王晓莉，(E-mail)xlwang@hyit.edu.cn
更新日期/Last Update: 2023-09-13