Relationship between Antioxidant Systemand Browning of Postharvest Grape Rachis
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Abstract:
Xinjiang Red Globe grape and Munage grape were used as test materials, which stored at a temperature of 10±0.5 ℃. The differences between fruit rachis were analyzed in storage. The correlation between the browning of fruit rachis and the changes of antioxidant systems were studied. The results showed that after storage to the 6th day, the total phenol content of Red Globe grape rachis and Munage grape rachis were respectively 5.37 and 5.41 A280 nm/g. The activities of PPO and POD were respectively 0.21, 1.09 and 0.82, 0.11 U/g. The activity of SOD, CAT and APX in Red Globe grape rachis were respectively 26.98 U/g, 64.44 U/g, 30.89 U/g, which were respectively 1.03 times, 2.19 times and 1.85 times of those in Munage grape rachis. The browning index, superoxide anion (O2-·), relative conductivity of H2O2 content, MDA content and flavonoid content of Red Globe Grape rachis were significantly lower than those of Munage grape rachis (p<0.05), which were 4.04%, 43.17%, 11.55%, 43.32%, 13.78% and 30.94% lower respectively. Through correlation analysis, the browning index of the Red Globe grape and the Munage grape rachis were significantly positively correlated with the relative conductivity, malondialdehyde content, total phenols, flavonoids and H2O2 content (p<0.05), and PPO activity is positively correlated (p>0.05). Red Globe grape rachis browning index has a good correlation with POD activity and CAT activity (p<0.05). However, Munage grape rachis browning index has a good correlation with PAL activity and SOD activity (p<0.05). Therefore, grape varieties are closely related to the antioxidant system, leading to different browning process of fruit rachis.
