葡萄SO_2伤害敏感性与果皮结构及生理生化特性关系的研究
摘要
本论文以8种鲜食葡萄为试材，研究了葡萄在常温及冷贮条件下受到的SO2伤害及SO2熏蒸浓度、熏蒸时间、贮藏温度与葡萄受害程度的关系，比较了各种葡萄对SO2敏感性的差异，探讨了葡萄果皮结构及生理生化特性与葡萄SO2伤害敏感性的关系，为SO2系列保鲜剂在葡萄贮藏上更合理的应用提供了理论依据。
研究结果表明，各品种葡萄对SO2的敏感性不同，在常温（23℃）及低温（0℃）下，各葡萄对SO2的敏感性相一致，大小顺序依次为：瑞必尔＞红宝石＞红地球＞牛奶＞巨峰＞玫瑰香＞龙眼＞秋黑，根据分析结果及对SO2敏感性的差异，可将供试品种分为四个类型：以瑞必尔、红宝石、红地球为代表的SO2敏感型；以牛奶为代表的SO2中度敏感型；以巨峰、玫瑰香为代表的SO2较耐受型及以龙眼、秋黑为代表的SO2耐受型。
经SO2熏蒸处理后，葡萄各部位SO2残留量有较大差异，果梗、穗轴最高，果刷次之，果皮较低，果肉最低，说明SO2进入葡萄内部主要通过穗轴、果梗和果皮这两个途径；在伤害阈值下，对SO2敏感的葡萄，果皮与果梗中SO2残留量之比明显大于耐SO2的葡萄，说明葡萄耐SO2机制与果皮吸收SO2的能力有关。
温度、SO2熏蒸浓度及熏蒸时间与葡萄果皮漂白指数之间有较大关系。对SO2较敏感的葡萄（瑞必尔、红宝石、红地球、牛奶），熏蒸浓度和时间对漂白指数有极显著的影响，对于耐SO2的葡萄（龙眼、秋黑），熏蒸时间的影响却不显著，这说明SO2熏蒸浓度和熏蒸时间对葡萄的SO2伤害有着不同的影响，随着对SO2耐受性的增加，熏蒸时间的影响越来越小；相同SO2剂量（400μl/L×3h）下，瑞必尔葡萄在0℃及23℃下的果皮漂白指数有较明显差别，随着温度的升高，SO2对葡萄的伤害程度增加。
葡萄发生漂白伤害的症状表现为：果梗失水萎蔫，果实形成下陷漂白斑点，耐SO2的葡萄果面上很少出现漂白斑，而对SO2敏感的葡萄整个果面都会出现漂白斑。通过组织解剖观察可见，受SO2伤害后，葡萄果皮的蜡质晶体结构受到SO2侵蚀而破坏，蜡层变薄，果肉薄壁细胞和亚表皮细胞发生变形，最后破碎，但表皮细胞保持相对完整。
光学显微和扫描电镜观察结果表明，各种葡萄果皮结构差异很大，果皮结构与葡萄对SO2的耐受性直接相关。果皮蜡质层厚、蜡质沉积致密分布均匀、角质层较厚、表皮层及亚表皮层较厚、细胞排列紧密、表皮与亚表皮细胞结合紧密、细胞木质化程度高的葡萄耐SO2。
SO2伤害可使葡萄果肉汁液酸化，pH值降低；同时还可降低抗氧化系统中超氧化物歧化酶、过氧化物酶、过氧化氢酶的活性及抗坏血酸的含量，从而加剧膜脂过氧化进程，致使丙二醛含量及组织相对电导率增加。
与不耐SO2的品种“红宝石”相比，耐SO2品种“龙眼”具有较高的pH值和抗坏血酸含量，较高的超氧化物歧化酶活性；受SO2刺激后，耐SO2品种“龙眼”的超氧化物歧化酶及过氧化物酶活性上升幅度大于不耐SO2的品种“红宝石”；长期处于SO2伤害环境时，耐SO2品种“龙眼”的过氧化氢化酶活性及抗坏血酸含量的下降幅度低于不耐SO2的品种“红宝石”。
Experiments were performed using eight grape cultivars to study SO2 injury to table gropes in normal and low temperature, and the relationship between SO2 fumigation concentration, exposure time , storage temperature and injury extent of table grapes. The difference of SO2 sensitivity was found in those grapes, and the relationship between the peel structure, physiology and biochemistry and sensitivity to SO2 injury was also searched after. All above may provide some new theoretical basis for applying SO2 in grape preservation more rationally.
The result showed that the sensitivity to SO2 was different in the grapes. The sequence of sensitivity at 23℃ or at 0℃ was: "Ribier">“Hongbaoshi” >“Red Globe” >“Niunai” >“kyoho” >“Muscate Hamburg” >“Longyan” >“Black Autumn”.The eight grape cultivars can be classified to four types, :the very sensitive to SO2 ("Ribier","Hongbaoshi","Red Globe"), the inferior sensitive to SO2("Niunai"), the inferior tolerant to SO2 ("Kyoho","Muscate Hamburg"), the most tolerant to SO2("Longyan","Black Autumn").
The sulfite residues of different parts of grapes were variant greatly after fumigated with SO2, from high to low in pedicel, stem, skin, brush and flesh. Facts showed that stem, pedicel and skin were the two ways main of SO2 entrances into grape fruit. The large ration of the sulfite residues in skin and in pedicel of the sensitive grapes to SO2 indicated that the grapes sensitivity to SO2 had a close relation to their skin absorbing capacity of SO2
The skin bleaching index was strong correlation with the temperature, fumigation concentration and time, To the sensitive grapes to SO2 ("Ribier","Hongbaoshi","Red Globe","Niunai"),the fumigation concentration and time had very significant effect on the bleaching index, but the fumigation time had insignificant effect on the tolerant grapes to SO2 ("Longyan","Black Autumn").The effect of fumigation time on bleaching index had a negative correlation with the grape tolerance to SO2. After fumigated with the same doze of SO2(400μl/L×3h),the bleaching indexes of "Ribier" grape were obviously different at 0℃and 23℃.The SO2 injury of grapes was positive relative to the temperature.
With the difference of grape cultivars , the SO2 injury symptom was also different.SO2 bleaching injury resulted in stem wilting and many bleaching spots in the berry. To the sensitive grapes to SO2, the bleaching spots appeared in whole berry. Through the histological anatomy, the results showed that the wax crystal structure was destroyed by SO2,the wax layer became thin, the cells of flesh and sub-epidermis were out of shape and broke into pieces completely at last, but the epidermis cells kept relatively complete.
The LM and SEM observations showed that the peel structures of different grapes were obviously different. The peel structure had a direct correlation with the grape tolerance to SO2. As a tolerant grape cultivar ,it has the following characteristics of anatomical structure: thicker wax layer, higher wax density, well-distributed wax, thicker cuticle, thicker epidermis and sub-epidermis, closer and denser epidermis cells and sub-epidermis cells, more lignose.
pH values of the grapes injuried by SO2 were decreased and the intracellular acidification of flesh could be found. SO2 injury also inhibited activities of SOD, POD and CAT , and decreased ASA contents . Hence the membrane lipid peroxidation was accelerated with the contents of MDA and relative electrical conductivity were increased.
As a tolerant variety,“LongYan”had higher pH values, ASA contents and activities of SOD. After stimulated by SO2 ,the increasing activities of SOD and POD was higher than that of“Hongbaoshi” .When fumigated for a long term,“Longyan”had lower decreasing activity of CAT and contents of ASA than“Hongbaoshi”.
研究结果表明，各品种葡萄对SO2的敏感性不同，在常温（23℃）及低温（0℃）下，各葡萄对SO2的敏感性相一致，大小顺序依次为：瑞必尔＞红宝石＞红地球＞牛奶＞巨峰＞玫瑰香＞龙眼＞秋黑，根据分析结果及对SO2敏感性的差异，可将供试品种分为四个类型：以瑞必尔、红宝石、红地球为代表的SO2敏感型；以牛奶为代表的SO2中度敏感型；以巨峰、玫瑰香为代表的SO2较耐受型及以龙眼、秋黑为代表的SO2耐受型。
经SO2熏蒸处理后，葡萄各部位SO2残留量有较大差异，果梗、穗轴最高，果刷次之，果皮较低，果肉最低，说明SO2进入葡萄内部主要通过穗轴、果梗和果皮这两个途径；在伤害阈值下，对SO2敏感的葡萄，果皮与果梗中SO2残留量之比明显大于耐SO2的葡萄，说明葡萄耐SO2机制与果皮吸收SO2的能力有关。
温度、SO2熏蒸浓度及熏蒸时间与葡萄果皮漂白指数之间有较大关系。对SO2较敏感的葡萄（瑞必尔、红宝石、红地球、牛奶），熏蒸浓度和时间对漂白指数有极显著的影响，对于耐SO2的葡萄（龙眼、秋黑），熏蒸时间的影响却不显著，这说明SO2熏蒸浓度和熏蒸时间对葡萄的SO2伤害有着不同的影响，随着对SO2耐受性的增加，熏蒸时间的影响越来越小；相同SO2剂量（400μl/L×3h）下，瑞必尔葡萄在0℃及23℃下的果皮漂白指数有较明显差别，随着温度的升高，SO2对葡萄的伤害程度增加。
葡萄发生漂白伤害的症状表现为：果梗失水萎蔫，果实形成下陷漂白斑点，耐SO2的葡萄果面上很少出现漂白斑，而对SO2敏感的葡萄整个果面都会出现漂白斑。通过组织解剖观察可见，受SO2伤害后，葡萄果皮的蜡质晶体结构受到SO2侵蚀而破坏，蜡层变薄，果肉薄壁细胞和亚表皮细胞发生变形，最后破碎，但表皮细胞保持相对完整。
光学显微和扫描电镜观察结果表明，各种葡萄果皮结构差异很大，果皮结构与葡萄对SO2的耐受性直接相关。果皮蜡质层厚、蜡质沉积致密分布均匀、角质层较厚、表皮层及亚表皮层较厚、细胞排列紧密、表皮与亚表皮细胞结合紧密、细胞木质化程度高的葡萄耐SO2。
SO2伤害可使葡萄果肉汁液酸化，pH值降低；同时还可降低抗氧化系统中超氧化物歧化酶、过氧化物酶、过氧化氢酶的活性及抗坏血酸的含量，从而加剧膜脂过氧化进程，致使丙二醛含量
与不耐SO2的品种“红宝石”相比，耐SO2品种“龙眼”具有较高的pH值和抗坏血酸含量，较高的超氧化物歧化酶活性；受SO2刺激后，耐SO2品种“龙眼”的超氧化物歧化酶及过氧化物酶活性上升幅度大于不耐SO2的品种“红宝石”；长期处于SO2伤害环境时，耐SO2品种“龙眼”的过氧化氢化酶活性及抗坏血酸含量的下降幅度低于不耐SO2的品种“红宝石”。
Experiments were performed using eight grape cultivars to study SO2 injury to table gropes in normal and low temperature, and the relationship between SO2 fumigation concentration, exposure time , storage temperature and injury extent of table grapes. The difference of SO2 sensitivity was found in those grapes, and the relationship between the peel structure, physiology and biochemistry and sensitivity to SO2 injury was also searched after. All above may provide some new theoretical basis for applying SO2 in grape preservation more rationally.
The result showed that the sensitivity to SO2 was different in the grapes. The sequence of sensitivity at 23℃ or at 0℃ was: "Ribier">“Hongbaoshi” >“Red Globe” >“Niunai” >“kyoho” >“Muscate Hamburg” >“Longyan” >“Black Autumn”.The eight grape cultivars can be classified to four types, :the very sensitive to SO2 ("Ribier","Hongbaoshi","Red Globe"), the inferior sensitive to SO2("Niunai"), the inferior tolerant to SO2 ("Kyoho","Muscate Hamburg"), the most tolerant to SO2("Longyan","Black Autumn").
The sulfite residues of different parts of grapes were variant greatly after fumigated with SO2, from high to low in pedicel, stem, skin, brush and flesh. Facts showed that stem, pedicel and skin were the two ways main of SO2 entrances into grape fruit. The large ration of the sulfite residues in skin and in pedicel of the sensitive grapes to SO2 indicated that the grapes sensitivity to SO2 had a close relation to their skin absorbing capacity of SO2
The skin bleaching index was strong correlation with the temperature, fumigation concentration and time, To the sensitive grapes to SO2 ("Ribier","Hongbaoshi","Red Globe","Niunai"),the fumigation concentration and time had very significant effect on the bleaching index, but the fumigation time had insignificant effect on the tolerant grapes to SO2 ("Longyan","Black Autumn").The effect of fumigation time on bleaching index had a negative correlation with the grape tolerance to SO2. After fumigated with the same doze of SO2(400μl/L×3h),the bleaching indexes of "Ribier" grape were obviously different at 0℃and 23℃.The SO2 injury of grapes was positive relative to the temperature.
With the difference of grape cultivars , the SO2 injury symptom was also different.SO2 bleaching injury resulted in stem wilting and many bleaching spots in the berry. To the sensitive grapes to SO2, the bleaching spots appeared in whole berry. Through the histological anatomy, the results showed that the wax crystal structure was destroyed by SO2,the wax layer became thin, the cells of flesh and sub-epidermis were out of shape and broke into pieces completely at last, but the epidermis cells kept relatively complete.
pH values of the grapes injuried by SO2 were decreased and the intracellular acidification of flesh could be found. SO2 injury also inhibited activities of SOD, POD and CAT , and decreased ASA contents . Hence the membrane lipid peroxidation was accelerated with the contents of MDA and relative electrical conductivity were increased.
As a tolerant variety,“LongYan”had higher pH values, ASA contents and activities of SOD. After stimulated by SO2 ,the increasing activities of SOD and POD was higher than that of“Hongbaoshi” .When fumigated for a long term,“Longyan”had lower decreasing activity of CAT and contents of ASA than“Hongbaoshi”.
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