Effects of Different Fumigant Preservatives on Antioxidant Capacity of‘Kyoho’Grapes

摘要

With‘Kyoho’grapes as the experimental material,the effects of different concentrations of chlorine dioxide(5,10 and 15 mg/L)and ozone(30,60and 90 mg/m^(3))fumigation on the contents of total phenols,proanthocyanidins and malondialdehyde(MDA)and the activity of polyphenol oxidase(PPO),peroxidase(POD),catalase(CAT)and superoxide dismutase(SOD)in the grapes during low temperature storage were compared and analyzed,hoping to provide reference for the storage and preservation of‘Kyoho’grapes after harvest.The results showed that compared with the control,certain concentrations of fumigant preservatives inhibited the degradation of total phenols and proanthocyanidins in‘Kyoho’grapes to varying degrees,maintained better cell membrane integrity,and inhibited the increase of MDA content and PPO activity,and in the later stage,more stable POD and higher activity of CAT and SOD were maintained.Comprehensive analysis showed that among the six fumigation treatments,10 mg/L ClO_(2)and 60 mg/m^(3)O_(3)could delay the aging process of grapes and maintain better antioxidant capacity and storage quality.