Effects of different pre-cooling methods combined with 1-MCP on the preservation of local red globe grape

doi:10.6048/j.issn.1001-4330.2024.01.010

Xinjiang Agricultural Sciences ›› 2024, Vol. 61 ›› Issue (1): 92-100.DOI: 10.6048/j.issn.1001-4330.2024.01.010

• Horticultural Special Local Products·Agricultural Product Processing Engineering • Previous Articles Next Articles

Effects of different pre-cooling methods combined with 1-MCP on the preservation of local red globe grape

LI Ziqin¹(), LI Wenqi², WANG Jiwen³, MA Xiaoning¹, ZHAO Zhiyong¹, DANG Fumin¹()

1. Xinjiang Academy of Agricultural and Reclamation Sciences,Shihezi Xinjiang 832000,China
2. Shihezi Quality and Measurement Check Institute, Shihezi Xinjiang 832000,China
3. Silky Vine Farmers Professional Cooperative of Shuanghe City,Shuanghe Xinjiang 833303,China

Received:2023-04-13 Online:2024-01-20 Published:2024-02-21
Correspondence author: DANG Fumin(1982-),male,from Shihezi,Xinjiang,senior experimenter,master's degree,research direction in food nutrition and quality safety,(E-mail)82862867@qq.com
Supported by:
The third phase of Tianshan talent plan of Xinjiang Autonomous Region(2021-2023);Scientific and technological breakthrough plan in key fields of the Corps(2020AB008);BINGTUAN Agricultural product quality and safety supervision(grape storage and preservation risk assessment) project;Xinjiang Production and Construcion Corps Red Date Quality and Safely Key Hazard Factor Risk Assessment Project;Agricultural products in selenium rich soil areas of Xinjiang Production and Construction Corps Heavy metal risk assessment

不同预冷方式结合1-甲基环丙烯对红提葡萄的保鲜效果

李自芹¹(), 李文绮², 王纪文³, 马小宁¹, 赵志永¹, 党富民¹()

1.新疆农垦科学院,新疆石河子 832000
2.石河子质量与计量检测所,新疆石河子 832000
3.双河市丝蔓果蔬种植农民专业合作社,新疆双河 833303

通讯作者: 党富民(1982-),男,新疆石河子人,高级实验师,硕士,研究方向为食品营养与质量安全,(E-mail)82862867@qq.com
作者简介:李自芹(1986-),女,新疆石河子人,助理研究员,研究方向为农产品加工及贮藏工程,(E-mail)1402546333@qq.com
基金资助:
新疆维吾尔自治区天山英才计划第三期(2021-2023);新疆生产建设兵团重点领域科技攻关计划(2020AB008);新疆生产建设兵团农产品质量安全监管(葡萄储藏保鲜风险评估)项目;新疆生产建设兵团红枣质量安全关键危害因子风险评估项目“新疆生产兵团富硒土壤区农产品重金属风险评估”

Abstract

Abstract:

【Objective】 To determine the effects of different pre-cooling methods combined with 1-methylcyclopropene(1-MCP)on the pre-cooling rate and storage quality of Red Globe Grape. 【Methods】 Red Globe Grape was precooled by tunnel-type in-situ differential pressure precooling device,precooled storage turnover box and cold storage combined with 1.5 μL/L 1-MCP fumigation,no 1-MCP fumigation was used as control(CK). The fruits were stored at(0±0.5)℃,relative humidity 85%,and the changes of physiological indexes were measured every 20 days. 【Results】 The cooling rate of red grape treated by tunnel-type in-situ differential pressure precooling and pre-cool storage turnover box was significantly faster than that of cold storage,1.5 μL/L 1-MCP combined with tunnel differential pressure pre-cooling and pre-cool storage turnover box had lower fruit decay rate and granulation rate than that of 1-MCP combined with cold storage and CK. It had a positive effect on the retention of titratable acid(TA) and soluble solid(SSC) contents,inhibited the respiration intensity and malondialdehyde(MDA) content of the fruit,stimulated the activity of Peroxidase(POD),better maintained fruit quality and nutrients and effectively delayed the aging process of fruit. 【Conclusion】 1.5 μl/L 1-MCP combined with tunnel-type in-situ differential pressure precooling can better delay the post-ripening,softening and senescence process of Red Globe Grape,and maintain the fruit quality and nutritional components.

Key words: red globe grape; 1-MCP; different pre-cooling methods; quality

摘要：

【目的】研究不同预冷方式结合1-甲基环丙烯(1-MCP)对红提葡萄预冷速度及贮藏品质的影响。【方法】以红提葡萄为试材,分别用隧道式原位差压预冷装置、预蓄冷周转箱、冷库预冷三种预冷方式结合1.5 μL/L 1-MCP熏蒸处理,无1-MCP熏蒸作为对照(CK)。置于(0±0.5)℃、相对湿度85%的保鲜库中贮藏,每20 d测定1次果实的各项生理指标变化。【结果】隧道式原位差压预冷、预蓄冷周转箱处理的红提葡萄降温速率明显比冷库预冷的速率快,1.5 μL/L 1-MCP结合隧道式差压预冷、预蓄冷周转箱处理的果实较1-MCP结合冷库及CK处理的果实腐烂率和落粒率低,对葡萄的可滴定酸(TA)、可溶性固形物(SSC)含量的保留具有积极的作用,抑制了果实的呼吸强度和丙二醛(MDA)含量,激发了过氧化物酶(POD)的活性,较好的维持了果实品质和营养成分,有效延缓了果实的衰老进程。【结论】1.5 μL/L 1-MCP结合隧道式原位差压预冷处理,推迟了红提葡萄的后熟软化衰老进程,保持了果实的品质和营养成分。

关键词: 红提葡萄, 1-甲基环丙烯, 不同预冷方式, 品质

CLC Number:

S661.2

LI Ziqin, LI Wenqi, WANG Jiwen, MA Xiaoning, ZHAO Zhiyong, DANG Fumin. Effects of different pre-cooling methods combined with 1-MCP on the preservation of local red globe grape[J]. Xinjiang Agricultural Sciences, 2024, 61(1): 92-100.

李自芹, 李文绮, 王纪文, 马小宁, 赵志永, 党富民. 不同预冷方式结合1-甲基环丙烯对红提葡萄的保鲜效果[J]. 新疆农业科学, 2024, 61(1): 92-100.

Figures/Tables 12

Fig.1 Precooling of precooling turnover box

Fig. 2 In-situ differential pressure precooling

Fig. 3 Direct cooling and precooling of cold storage

Fig. 4 Nano polyethylene microporous fresh-keeping film

Fig.5 Changes in grain drop date of red grapes under different treatments

Fig.6 Changes in rot rate of red grapes under different treatments

Fig. 7 Changes in hardness of red grapes under different treatments

Fig. 8 Changes in respiratory intensity of red grapes under different treatments

Fig.9 Changes in soluble solid content(SSC) of red grapes under different treatments

Fig. 10 Changes of titratable acid(TA) content of red grapes under different treatments

Fig.11 Changes in malondialdehyde(MDA) content in red grapes under different treatments

Fig.12 Changes in peroxidase(POD) content in red grapes under different treatments

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Effects of different pre-cooling methods combined with 1-MCP on the preservation of local red globe grape

不同预冷方式结合1-甲基环丙烯对红提葡萄的保鲜效果

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