美极梅奇酵母和24-表油菜素内酯对葡萄采后保鲜的影响

Effects of Metschnikowia pulcherrima and 24-Epibrassinolide on Postharvest Preservation of Grapes

摘要:

【目的】研究不同处理方式对葡萄采后保鲜的影响。【方法】以‘阳光玫瑰’为原料，分别采用0.4 mg/L的24-表油菜素内酯（24-epibrassinolide，EBR）、1×10⁹ CFU/mL的美极梅奇酵母及两者复合（YBR）处理，探究生防酵母与EBR对葡萄采后保鲜的影响。【结果】与对照（CK）组相比，EBR、美极梅奇酵母及YBR处理均能降低葡萄失水率，维持葡萄硬度，延缓原果胶和果梗叶绿素下降。在贮藏后期，YBR处理可延缓葡萄中类黄酮质量分数下降，较CK组提高了12.95%；YBR处理能降低超氧阴离子和丙二醛（MDA）的质量摩尔浓度，与CK组相比分别降低了25.15%和33.84%；此外，YBR处理可提高葡萄的过氧化物酶（POD）活性，抑制多酚氧化酶（PPO）活性，减少葡萄在贮藏过程中的氧化损伤。【结论】该研究证实了美极梅奇酵母与EBR协同处理在保鲜中的应用潜力。

Abstract:

[Objective] This study aims to investigate the effects of different treatments on the postharvest preservation of grapes.[Method] The impacts of 0.4 mg/L 24-epibrassinolide (EBR), 1×10⁹ CFU/mL Metschnikowia pulcherrima, and their combination (YBR) on postharvest storage of ‘Shine Muscat’ grapes were evaluated.[Result] Compared with the control (CK) group, EBR, Metschnikowia pulcherrima, and YBR treatments effectively reduced the water loss rate, maintained the firmness, and delayed the declines in protopectin and stem chlorophyll content of grape. In the later storage stage, YBR treatment delayed the decrease in flavonoid mass fraction, which was 12.95% higher than that of CK group. At the same time, YBR treatment reduced the mass molar concentrations of superoxide anion and malondialdehyde (MDA) by 25.15% and 33.84%, respectively. In addition, YBR treatment increased the peroxidase (POD) activity and inhibited the polyphenol oxidase (PPO) activity to alleviate the oxidative damage of grape during storage.[Conclusion] This study confirms the application potential of Metschnikowia pulcherrima combined with EBR.