二氧化硫熏蒸结合高氧短激处理对巨峰葡萄贮藏品质的影响

侯双迪; 刘卉; 王碧莲; 杨雅美; 集贤; 陈存坤; 高隽; 刘霞; 朱志强

doi:10.19554/j.cnki.1001-3563.2026.11.017

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包装工程（技术栏目） ›› 2026, Vol. 47 ›› Issue (11) : 172-184. DOI: 10.19554/j.cnki.1001-3563.2026.11.017

农产品保鲜与食品包装

二氧化硫熏蒸结合高氧短激处理对巨峰葡萄贮藏品质的影响

侯双迪^1,2, 刘卉², 王碧莲⁴, 杨雅美³, 集贤¹, 陈存坤¹, 高隽³, 刘霞⁵, 朱志强^1*

作者信息 +

Effects of Sulfur Dioxide Fumigation Combined with High Oxygen Shocking Treatment on Storage Quality of Kyoho Grapes

HOU Shuangdi^1,2, LIU Hui², WANG Bilian⁴, YANG Yamei³, JI Xian¹, CHEN Cunkun¹, GAO Jun³, LIU Xia⁵, ZHU Zhiqiang^1*

Author information +

文章历史 +

摘要

目的探明二氧化硫（SO₂）熏蒸结合高O₂短激处理对采后葡萄贮藏品质的影响。方法以巨峰葡萄为试材,于（0±0.5）℃的条件下进行贮藏,分别在10、20、30、40、50、60 d时进行葡萄相关指标的测定。研究分析高O₂短激单独处理、SO₂熏蒸单独处理和SO₂熏蒸结合高O₂短激（SO₂+O₂）处理后贮藏期间理化指标的变化规律。结果与单独处理和对照组相比,SO₂结合高O₂短激处理显著提升保鲜效果。贮藏至60 d时,该处理组腐烂率仅为6.90%,显著低于其他处理组,O₂、SO₂处理组分别为13.65%和9.39%,而CK腐烂率达到18.75%。整个贮藏期间内SO₂结合高O₂短激处理组的质量损失率和落粒率均为各组最低,至60 d时分别为0.86%和9.96%,而O₂和SO₂处理组果实质量损失率分别为1.98%和3.03%,落粒率分别为22.50%和39.47%,二者均低于对照组;SO₂结合高O₂短激处理组在整个贮藏期间内,丙二醛（MDA）含量积累量也显著低于其他组,各处理组含量均在逐渐上升,至60 d时,各处理组按照从大到小顺序为CK>SO₂>O₂>SO₂+O₂,MDA含量分别为0.028 μmol/g>0.013 μmol/g>0.018 μmol/g>0.011 μmol/g,结合其他指标发现,TSS、TA和VC含量高低分别为SO₂+O₂>O₂>SO₂>CK,SO₂结合高O₂短激处理保持了较高的果实品质,提高了超氧化物歧化酶（SOD）、过氧化氢酶（CAT）和抗坏血酸过氧化酶（APX）活性,抑制了多酚氧化酶（PPO）活性,从而减少巨峰葡萄的氧化衰老。结论 SO₂结合高O₂短激处理保鲜巨峰葡萄效果最佳,为鲜食葡萄降硫保鲜技术的开发提供了理论依据与技术支持。

Abstract

The work aims to investigate the effects of sulfur dioxide (SO₂) fumigation combined with high oxygen shocking treatment on the storage quality of postharvest grapes. With Kyoho grapes as experimental material, the storage experiment was carried out at a constant temperature of 0±0.5 ℃, and the related indices of the grapes were measured at 10, 20, 30, 40, 50, and 60 days of storage, respectively. The changes in physicochemical indices during storage under high oxygen shocking treatment alone, SO₂ fumigation alone, and SO₂ combined with high oxygen shocking treatment (SO₂+O₂) were also analyzed. Compared with individual treatments and the control group (CK), the SO₂ combined with high oxygen shocking treatment significantly improved preservation quality. After 60 days of storage, the decay rate of the SO₂+O₂ group was only 6.90%, which was notably lower than 13.65% (O₂), 9.39% (SO₂) and 18.75% (CK). Meanwhile, its weight loss rate (0.86%) and berry abscission rate (9.96%) remained the lowest among all groups. Malondialdehyde (MDA) accumulation was also significantly suppressed, with the content at 60 d following the order CK>SO₂>O₂>SO₂+O₂ (0.028, 0.013, 0.018 and 0.011 μmol/g, respectively). Combined with other indicators, the contents of TSS, TA and VC ranked in the order of SO₂+O₂>O₂>SO₂>CK. SO₂ combined with high oxygen shocking treatment maintained superior fruit quality and enhanced the activities of superoxide dismutase (SOD), catalase (CAT) and ascorbate peroxidase (APX), and inhibited polyphenol oxidase (PPO) activity, thereby alleviating oxidative senescence of Kyoho grapes. SO₂ combined with high oxygen shocking treatment achieves the optimal preservation effect on Kyoho grapes, providing theoretical basis and technical support for the development of low-sulfur preservation technology for fresh grapes.

导出引用

侯双迪, 刘卉, 王碧莲, 杨雅美, 集贤, 陈存坤, 高隽, 刘霞, 朱志强. 二氧化硫熏蒸结合高氧短激处理对巨峰葡萄贮藏品质的影响[J]. 包装工程. 2026, 47(11): 172-184 https://doi.org/10.19554/j.cnki.1001-3563.2026.11.017

HOU Shuangdi, LIU Hui, WANG Bilian, YANG Yamei, JI Xian, CHEN Cunkun, GAO Jun, LIU Xia, ZHU Zhiqiang. Effects of Sulfur Dioxide Fumigation Combined with High Oxygen Shocking Treatment on Storage Quality of Kyoho Grapes[J]. Packaging Engineering. 2026, 47(11): 172-184 https://doi.org/10.19554/j.cnki.1001-3563.2026.11.017

中图分类号： TB489 TS255.3

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