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在自然条件下,以“巨峰”葡萄为试材,在葡萄果实转色期、成熟采收后,对葡萄果实进行外源喷施处理,分别设置0.1、1.0、10mmol·L~(-1)的水杨酸3个处理,以清水为对照,研究了不同处理对葡萄成熟过程中、采后葡萄贮藏期品质的影响。结果表明:无论任何时期的水杨酸处理都可明显抑制葡萄的腐烂,减缓果实电解质渗透率的提高,维持较高的可溶性固形物含量,保持良好的品质,延迟成熟与衰老。不同浓度水杨酸处理效果存在显著差异,综合分析认为,采前水杨酸处理、采后水杨酸处理和采后贮藏期水杨酸处理时均以1.0mmol·L~(-1)水杨酸处理浓度为最适宜。
Under the natural conditions, the “Kyoho” grapes were used as test materials. During the color conversion and ripening of the grape fruits, the grape fruits were treated with exogenous sprays. The contents of 0.1, 1.0 and 10 mmol·L ~ (-1) 1) salicylic acid were treated with fresh water as control to study the effect of different treatments on the quality of grapes during storage and post-harvest grapes ripening. The results showed that any treatment with salicylic acid could significantly inhibit the decay of grapes, alleviate the increase of electrolyte permeability, maintain high soluble solids content, maintain good quality, and delay the maturation and senescence. The results showed that there were significant differences in the salicylic acid treatment effect between different concentrations of salicylic acid. The comprehensive analysis showed that the salicylic acid treatment, the postharvest salicylic acid treatment and the postharvest salicylic acid treatment were both 1.0 mmol·L -1 water Salicylic acid treatment is the most appropriate concentration.