壳聚糖涂膜和复方丁香提取物处理对采后夏黑葡萄保鲜效果的影响

Study of Preservative Effect of Summer Black Seedless Grapes Via Chitosan Coating and Compound Clove Extract Treatmenting

摘要: 以九成熟的夏黑葡萄果实为试材，探讨不同质量分数（1.0%、1.5%、2.0%和2.5%）的壳聚糖涂膜和复方丁香提取物处理对采后葡萄贮藏保鲜效果的影响.结果表明：1.0%~2.5%壳聚糖和复方丁香提取物涂膜处理后均能有效延缓采后葡萄果实中可滴定酸、维生素C和多酚含量的下降，并在一定的贮藏时间内可抑制纤维素酶的活性.壳聚糖涂膜相对于复方丁香提取物处理在保持果实品质方面的效果较好，尤其是1.5%左右的壳聚糖涂膜处理效果最佳.

Abstract: It was reported that the effects of postharvest physiology and storage quality of about 90% mature Summer Black seedless grapes, by coating chitosan with different concentrations(1.0%, 1.5%, 2.0% and 2.5%)and compound clove extract (CCE) as a reference. As a result, the 1.0%~2.5% chitosan and CCE which coated on the postharvest grapes are both effective in delaying titratable acid and Vitamin C, decreasing polyphenols content, and preventing cellulase activities during an appropriate storage time. Remarkably, the preservative effects of the chitosan coating on the postharvest grapes were better than that of the CCE coating. The chitosan coating with the content of 1.5% was shown the best preservative effect.