Effects Of Sorbate And Heat Treatment In Resistance To Gray Mold And Storage Effectiveness On ’Xiahei’

’Xiahe’ grape was used as a test material to study the inhibition of 5g/L potassium sorbate treatment(PS),45℃ heat shock treatment(HT)and the combined treatment(HT+PS)on gray mold.The effect and effect on the lesion diameter,incidence and resistance-related enzyme activity of ’Xiahe’ grape fruit inoculated with gray mold.Using the above test materials,5 g/L potassium sorbate treatment(PS),45℃ heat shock treatment(HT)and 45℃ heat shock and 5 g/ at 0±0.5℃ and relative humidity of90%.L-sorbic acid potassium complex treatment(HT+PS)soaked ’Xiahei’ grape for 6 min,and treated with clear water as control(CK)to study the effect of different treatments on the storage effect of ’Xiahe’ grape.The research results are as follows:1.Control of isolated gray mold by different treatmentsPS,HT and HT+PS treatment can inhibit germ growth and spore germination rate.The spore germination inhibition rates of PS,HT and HT+PS composite treatments were 80%,35% and 95%,respectively.Each treatment was significantly different from CK(p<0.05).2.Control of grape inoculation with gray mold by different treatmentsCompared with CK,PS,HT and HT+PS treated the ’Xiahei’ grape fruit inoculated with gray mold to reduce the damage of gray mold on the fruit wound of ’Xiahe’ grape,and treated with HT+PS.The best effect can effectively delay the occurrence of gray mold and inhibit the expansion of lesion diameter.HT+PS treatment significantly induced the synthesis of peroxidase(POD),polyphenol oxidase(PPO),chitinase(CHI)and β-1-3glucanase(GLU)in the fruit,inhibiting the synthesis.The accumulation of malondialdehyde(MDA)content and the increase of lipoxygenase(LOX)activity increase the disease resistance of ’Xiahe’ grape fruit.3.Effects of different treatments on the storage effect of’Xiahe’ grape.3.Effects of different treatments on the storage effect of ’Xiahe’ grapeDuring the whole storage process,PS,HT and HT+PS treatments maintained a higher soluble solids content(TSS)in ’Xiahe’ grape fruit,which delayed the decrease of fruit firmness and titratable acid content(TA),and decreased ’ The respiration rate and threshing rate of Xia’i grape fruit delayed the change of color of fruit stem and fruit surface,promoted the activity of PPO,POD and the increase of total phenol and total flavonoids,inhibited the increase of MDA content and LOX activity.Among them,HT+PS has the best effect.After storage for 50 days,the rot rates of CK,PS,HT and HT+PS treatments were 18.85%,10.45%,7.31% and 3.31%,respectively.The difference between treatment and CK was significant(p<0.05).The PS,HT and HT+PS treatments were reduced by 8.4%,11.54% and15.54%,respectively,compared with CK.The weight loss rate of CK was 9.16%,while the weight loss rates of PS,HT and HT+PS were 4.71%,7.82% and 3.3%,respectively.The weight loss rate of each treatment was significantly lower than that of CK(p<0.05).The treatment of HT+PS could be more Good inhibition of the increase in the weight loss rate of the grapes effectively maintains the freshness of the ’Xiahe’ grape fruit and delays the aging of the fruit.