采后木醋液处理对冷藏'红地球'葡萄品质的保持OA

To explore high-quality storage conditions for table grapes,this study evaluated the effects of wood vinegar treatments[300(T1)-,400(T2)-,and 500(T3)-fold dilution]on'Red Globe'grapes stored at 0±1℃and 90%-95%relative humidity for 50 days,with distilled water treatment serving as the control(CK).The results showed that after 50 days of storage,compared to CK,wood vinegar treatments reduced fruit drop rate(CK and treatments groups were 17.45%and 12.36%-15.59%,respectively),water loss rate(10.25%,5.02%-6.52%),inhibited the degradation of original pectin,and maintained fruit firmness.Meanwhile,wood vinegar preserved fruit color by inhibiting polyphenol oxidase activity,enhanced the activities of various antioxidant enzymes such as superoxide dismutase,peroxidase,and ascorbate peroxidase,and reduced the accumulation of ascorbic acid(CK and treatment groups were 129.87 and 106.35-119.27 mg·kg-1,respectively)and H2O2(1.83 and 1.42-1.63 μmol·g-1).Especially,T2 treatment showed significant differences from CK in terms of respiratory intensity and malondialdehyde content,reducing them by 13.79%and 14.67%,respectively.Additionally,based on the comprehensive evaluation using the membership function method showed that the 400-fold dilution of pyroligneous acid(T2)showed the most favorable effects in maintaining key quality attributes of table grapes.