精品文档---下载后可任意编辑乙醇处理对葡萄果实保鲜的作用及其机理讨论的开题报告摘要：葡萄在采摘后易腐烂，影响其商品价值和营养价值。乙醇是一种植物天然产物，可抑制葡萄果实的腐烂。本讨论旨在探究乙醇处理对葡萄果实保鲜的作用及其机理。本讨论采纳葡萄采后 2h 后低温贮藏，分为对比组和乙醇处理组（乙醇浓度为 1%），每天观察葡萄果实的外观特征，测定其质量损失和可溶性固形物（TSS）变化率，并对果实的呼吸速率、保护酶活性和微生物菌落数进行测定。预期结果是：与对比组相比，乙醇处理组中葡萄果实质量损失和TSS 变化率降低；呼吸速率下降，保护酶活性升高，微生物菌落数减少。乙醇处理态度降低葡萄果实腐烂的机理可能与其具有抗氧化和抑制细菌生长的特性有关。关键词：乙醇处理；葡萄果实；保鲜；机理Abstract:Grapes are easily rot after harvesting, which affects their commercial and nutritional value. Ethanol is a natural product of plants and can inhibit the decay of grape fruits. This study aims to explore the effect and mechanism of ethanol treatment on the preservation of grape fruits.In this study, grape fruits were stored at low temperature 2 hours after harvesting and divided into control group and ethanol treatment group (ethanol concentration was 1%). The appearance characteristics, quality loss, and changes of soluble solids (TSS) of grape fruits were observed every day, and the respiratory rate, protective enzyme activity, and microbial colony count of the fruits were determined.The expected results are that compared with the control group, the quality loss and TSS change rate of grape fruits in the ethanol treatment group decreased; the respiratory rate decreased, the protective enzyme activity increased, and the microbial colony count decreased. The mechanism of ethanol treatment to reduce the decay of grape fruits may be related to its antioxidant and antibacterial properties.精品文档---下载后可任意编辑Keywords: ethanol treatment; grape fruits; preservation; mechanism.
