为探讨1-MCP处理结合冰温贮藏对采后葡萄果实质地的影响,以乍娜葡萄为试材,应用质构仪质地多面分析( TPA)方法对葡萄贮藏期间果肉质地参数变化规律进行研究.结果表明,1.0μ.L/L 1-MCP处理结合冰温贮藏可以延缓葡萄果实的软化,果实的硬度、弹性、凝聚性和咀嚼性较之单纯的冷库和冰温贮藏均有所提高；果肉硬度与回复性呈较好的正相关性,果肉弹性与果肉回复性、咀嚼性、凝聚性均呈现较好的相关性；葡萄好果率与果肉硬度在一定范围内呈良好线性关系.结果也表明,TPA测试能够较好地反映葡萄贮藏期间果实质地的变化,适用于葡萄贮藏品质的客观评价.%In order to investigate the effect of 1 -methylcyclopropene combined with controlled freezing-point storage on grape texture, the change of ' ZANA ' grape flesh texture parameters was studied by using texture profile analysis with a texture analyzer. The result showed that softening of grape fruit was delayed by 1.0 μL/L 1-methylcyclopropene combined with controlled freezing-point storage. The hardness, springiness, cohesiveness, chewiness and marketable fruit rate of grape fruit treated by 1-methylcyclopropene are higher than cold storage and controlled freezing-point storage. The hardness of grape has a good positive correlation with resilience. The springiness of grape has good positive correlations with resilience, chewiness and springiness. The marketable fruit rate of grape has a good linear relationship with fruit hardness. In conclusion, TPA test can reflect the change of grape fruit texture during storage and fit for evaluation of the quality of stored grape.
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