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以红提葡萄为试验材料,研究(0±0.2)℃,2.5%O2+5%CO2、2.5%O2+10%CO2、2.5%O2+15%CO2和8%、10%、12%O2条件下气体处理效果。结果表明:CO2对红提葡萄有明显的抑菌作用,(0±0.2)℃处理50d,2.5%O2协同5%、10%、15%CO2处理比单纯低8%、10%、12%O2处理效果好,腐烂率低,硬度变化小;2.5%O2,5%～10%CO2可以取得较好的保鲜效果;2.5%O2+15%CO2处理50d未见高CO2伤害症状,表明新疆产红提葡萄耐高CO2能力强;单纯低O2贮藏时,O2含量在±2%范围变化时就会对果肉硬度、果胶酶活力、PPO活力及SSC产生显著性影响(P<0.05)。
The experiment was carried out with red grape as test material and the conditions of (0 ± 0.2) ℃, 2.5% O2 + 5% CO2, 2.5% O2 + 10% CO2, 2.5% O2 + 15% CO2 and 8%, 10% Under the gas treatment effect. The results showed that CO2 had obvious bacteriostasis effect on red grape. After treatment with (0 ± 0.2) ℃ for 50 days, the effect of 2.5% O2 in combination with 5%, 10% and 15% CO2 was 8%, 10% and 12% 2.5% O2, 5% ~ 10% CO2 can achieve better preservation effect; 2.5% O2 + 15% CO2 treatment for 50 days showed no symptoms of high CO2 injury, indicating that the production of red The grapes with high CO2 tolerance were strong. When the content of O2 was changed within ± 2%, the hardness, pectinase activity, PPO activity and SSC were significantly affected (P <0.05).