膨大处理对鲜食葡萄植物化学成分及抗氧化活力的影响

膨大处理对鲜食葡萄植物化学成分及抗氧化活力的影响

EFFECTS OF ENLARGEMENT TREATMENTS ON THE

PHYTO-CHEMICALS AND ANTIOXIDANT ACTIVITY OF TABLE GRAPE BERRIES

作者：刘金串　　导师：房玉林

西北农林科技大学　　葡萄与葡萄酒学2011届硕士

摘　要

以红地球（Red Globe）、无核白（Thompson Seedless）、维多利亚（Victoria）、奥古斯特（August）4个鲜食葡萄品种为试材，采用目前生产中的方法对葡萄进行膨大处理。在果实生长的不同阶段分期采样，测定其基本理化指标、酶活性、酚类物质与抗氧化活性、膳食纤维组分，研究膨大处理对4种鲜食葡萄果实理化、生化及营养特性的影响，并用DPS软件对数据进行显著性分析，主要结果如下：

（1）膨大处理可使红地球果粒重增加18%，同时会使果实的果形指数变大，果实耐压力减小，含糖量降低，含酸量升高，糖酸比降低，对果实的SOD、POD、PPO活性无明显影响。膨大处理可增加果实的酚类物质含量并增强其抗氧化活性，可使果实的TDF、IDF含量增加，TP和HC含量减少，对SDF无明显影响。

（2）膨大处理可使无核白果粒重增加37%，同时会使果实的果形指数减小，果实耐压力显著增加，含糖量降低，含酸量升高，糖酸比降低，SOD活性减小，POD和PPO活性增大。膨大处理可减少果实酚类物质含量并减弱其抗氧化活性，可使果实的膳食纤维含量增大。

（3）膨大处理可使维多利亚果粒重增加9%，同时会使果实的果形指数变大，果实耐压力显著增加，含糖量降低，含酸量升高，糖酸比降低，SOD和PPO活性减小，POD活性增大。膨大处理可减少果实酚类物质含量并减弱铜离子还原力、铁氰化钾还原力、DPPH清除力，但会使金属螯合力、羟自由基清除力增强。膨大处理可使果实的膳食纤维含量增大。

（4）膨大处理可使奥古斯特果粒重增加18%，同时会使果实的果形指数变大，果实耐压力显著减小，含糖量增加，含酸量升高，糖酸比降低，PPO活性增大，但对SOD和POD活性无明显影响。膨大处理可增加果实酚类物质含量并增强其抗氧化活性，可使果实的膳食纤维含量减少。

关键词　膨大处理　果实品质　酚类物质　抗氧化活性　膳食纤维

Abstract

Using Red Globe,Thompson Seedless,Victoria and August as the test material,experiments were conducted to study the effects of enlargement treatment on the physiochemical indexes,enzyme activities,phenols and antioxidant activities,dietary fiber during the berry growth and maturation. And the differences between the treatment and control were analyzed based on DPS. The main results are as follows:

1.　After the enlargement treatment,the berry weight of Red Globe increased by 18%. Compared with the control,the fruit shape index and titrable acid content increased,while the fruit compression tolerance,the content of reducing sugar and acid-sugar ratio decreased. No significant influences of enlargement treatments were found on SOD,POD and PPO activities. The positive effects of the enlargement treatments on the total phenolic content and antioxidant activities of Red Globe were detected. The enlargement treatments could increase TDF and IDF content,decreased the TP and HC content,and had no influence on SDF content.

2.　After the enlargement treatment,the berry weight of Thompson Seedless increased by 37%. Compared with the control,the fruit compression tolerance and titrable acid content increased,while the fruit shape index,the reducing sugar content and acid-sugar ratio decreased. The enlargement treatments could increase the activities of POD and PPO,but decreased the activity of SOD. The positive effects of the enlargement treatments on dietary fiber content was detected,while the negative effects of the enlargement treatments on the phenolic content and antioxidant activities of Thompson Seedless was detected.

3.　After the enlargement treatment,the berry weight of Victoria increased by 9%. Compared with the control,the fruit shape index,the fruit compression tolerance and titrable acid content increased,while the reducing sugar content and acid-sugar ratio decreased. The enlargement treatments could increase the activity of POD,but decreased the activities of SOD and PPO. After the enlargement treatment,the phenolic content and cupric reducing antioxidant power,potassium ferricyanide reducing power,DPPH radical scavenging capacity of Victoria were lower than control,while the ferrous ions chelating capacity and hydroxyl radical scavenging activity were higher than control. The positive effects of the enlargement treatments on the dietary fiber content of Victoria were detected.

4.　After the enlargement treatment,the berry weight of August increased by 18%. Compared with the control,fruit shape index,the reducing sugar content and titrable acid content increased,while the fruit compression tolerance and acid-sugar ratio decreased. The enlargement treatment could increase the PPO activity,but had no significant influences on SOD and POD activities. The positive effects of the enlargement treatments on the phenolic content and antioxidant activities of August was detected,while the negative effects of the enlargement treatments on the dietary fiber content of August was detected.

Key words　Enlargement treatment　Fruit quality　Phenolic compounds　Antioxidant activity　Dietary fiber