以"维多利亚"和"红地球"葡萄为材料,通过钙联合涂膜处理,从果实感官品质、果肉组织内在品质、能量水平和果肉组织抗氧化物质含量的角度探讨了0~40 d贮藏期内葡萄组织细胞能量亏损与衰老劣变的变化情况,并对比分析了2个葡萄品种间的差异.结果表明:"红地球"葡萄的腐烂率、膜透性和丙二醛含量低于"维多利亚",但能量水平和抗氧化物花色苷、类黄酮、单宁和总酚含量高于"维多利亚".相关性分析结果表明:ATP与硬度正相关(R=0.976,P<0.01),与膜透性和丙二醛负相关(R=-0.855,-0.859,P<0.01),内源抗氧化物质与丙二醛显著负相关(R=-0.771,-0.764,-0.773,-0.708,P<0.05).这表明能量水平和内源性抗氧化物含量对果实衰老劣变有直接影响,"红地球"比"维多利亚"耐贮藏.%"Victoria" and "Red Globe" grape fruits were used to investigated sensory quality, intrinsic quality, energy levels and antioxidants contents of antioxidants in cell tissue during 0-40 d storage period after treated with calcium and coating. The differences of quality deterioration and energy loss were studied between two varieties grape fruits during storage. The results showed that decay rate, membrane permeability and malondialdehyde contents of "Red Globe" grape were lower than that of "Victoria", but its energy levels, contents of anthocyanins, flavonoids, tannins and total phenol were higher. ATP contents were positive related with hardness (R=0.976, P<0.01), but negative related with membrane permeability and malondialdehyde (R=-0.855,-0.859,P<0.01). Endogenous antioxidants contents were negative correlation with malondialdehyde (R=-0.771,-0.764,-0.773,-0.708,P<0.05). Energy levels and endogenous antioxidants had direct effects on fruit quality deterioration. During storage, "Red Globe" grape fruit had better quality than "Victoria" at late storage time.
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