芳香酯处理对采后葡萄质构特征及抗氧化酶活性的影响

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中图分类号：S663.1 文献标识码：A 文章编号：2095-5774（2025）06-0595-06

Effects of aromatic ester treatment on postharvest texture characteristic and antioxidant enzyme activity of grape

Chen Ting'，LinJinhui'，Liu Xinmingl，Sun Haisheng²，Lei Yan1* （1.Fruit Research Institute，FujianAcademyofAgricultural Sciences/Research Centrefor EngineeringTechnologyof Fujian Deciduous Fruits，Fuzhou，Fujian 350o13， China; 2.Instituteof Advanced Agricultural Sciences，Weifang，Shandong 262113，China）

Abstract：【Objective】Thisstudy aimed to identify thesuitable concentrationof aromatic esters for‘Kyoho'grapes， ofering atheoretical reference for postharvest preservation.【Method】Postharvest‘Kyoho’grapes were sprayed with 10% （20 aromatic esters solutions at dilutions of 1000× ， 2000× ，and 4000× ，using water spray as the control，to investigate the efects ofaromaticestersonthetexturalpropertiesandantioxidant enzymeactivities.【Result】At3daysafterharvest，the decayrateoffruits treated witharomatic esters were significantlylowerthan thatof thecontrol，showingareductionof 2.87 to 4.74 percentage pointscomparedtothecontrol.Tepeel strength，toughness，andbritlenessof grapesinalltreatment groupsshowedadeclining trend，whilepulpadhesivenessexhibitedanincreasing trendafterharvest.Compared to the control，the treatment withthearomaticesterlOoo-folddilutionenhancedthedecline inpel strengthandtoughness，as wellas theriseinpulpviscosity，therebyexacerbatingthepostharvest texturaldeteriorationofgrapeberries.Applications at 2000-fold and40o-folddilutionseffctively slowed the declineingrape berrypeel strength，toughness，and britleness.However，onlythe 4Ooo-folddilution treatment significantlysuppressed the increase inpulpadhesiveness. Compared tothecontrol，aromatic ester treatment increased the activitiesofPOD，CAT，SOD，and GR in postharvest grape fruits，delaying oxidativesenescence，with the4OOo-fold dilutionshowing the best efect.【Conclusion】Insummary，the treatmentwitha4OoO-folddilutionof 10% aromatic ester demonstratedthemostfavorableeffectondelaying postharvest textural deterioration and enhancing antioxidant capacity in'Kyoho'grapes.

Keywords：aromatic ester; grape; postharvest; texture characteristic; antioxidant enzyme

‘巨峰’是我国葡萄主栽品种之一，果实柔软多汁，酸甜适口，色佳味美，深受消费市场欢迎。（剩余7414字）