摘要
以南果梨为试材,研究氯化钙(calcium chloride,CaCl_(2))处理对其室温(22±1℃)贮藏期间软化的影响.结果表明:与对照相比,CaCl_(2)处理可以延缓南果梨果实硬度的降低,推迟呼吸高峰的出现时间,抑制纤维素酶(cellulose,Cx)、多聚半乳糖醛酸酶(polygalacturonase,PG)和果胶甲酯酶(pectin methylesterase,PME)活性,有效延缓纤维素含量降低,抑制原果胶的降解和可溶性果胶含量的上升.同时,CaCl_(2)处理有效地降低了贮藏前期的淀粉酶(amylase,AM)活性并推迟其活性高峰的出现,从而延缓了淀粉的水解.CaCl_(2)处理能有效延缓南果梨的采后软化进程.
The effects of calcium chloride(CaCl_(2))treatment on postharvest softening of Nanguo pear fruit were studied.The results show that,compared with controls,CaCl_(2)treatment delayed the decrease in firmness and respiration peak of Nanguo pear fruit,inhibited activities of cellulose(Cx),polygalacturonase(PG)and pectinmethylesterase(PME),effectively delayed the decrease in cellulose content,inhibited protopectin deg-radation and the increase in soluble pectin content.Meanwhile,CaCl_(2)treatment reduced amylase(AM)activity and delayed its peak activity.CaCl_(2)treatment can effectively delay postharvests of tening of Nanguo pear fruit.
作者
白琳
吕静祎
孙琨
路研文
葛永红
李灿婴
Bai Lin;Lv Jingyi;Sun Kun;Lu Yanwen;Ge Yonghong;Li Canying(Editorial Department of Journal,Bohai University,Jinzhou 121013,China;College of Food Science and Technology,Bohai University,Jinzhou 121013,China;Sino-German Joint Research Institute,Nanchang University,Nanchang 330096,China)
出处
《渤海大学学报（自然科学版）》
CAS
2021年第3期210-216,共7页
Journal of Bohai University:Natural Science Edition
基金
辽宁省科技厅重点研发项目(No:2017205002)
国家自然科学基金青年项目(No:31501537)
渤海大学博士科研启动金项目(No:0515bs033-1)
国家重点研发计划项目(2017YFD0400106)
关键词
氯化钙
南果梨
贮藏品质
软化
CaCl_(2)
Nanguo pear
storage quality
softening
