摘要
以黑宝石李(Fraiar)果实为试材,研究了不同浓度钙(0.5%、1%、2%和4%)处理对果实品质及生理特性的影响。结果表明,钙处理减缓果实TA、可溶性糖含量的降低,抑制了SSC含量的升高,保证了较高硬度,抑制PPO和POD活性增加,保持较高SOD活性,延长了贮藏时间,以1%CaCl2处理效果最好。
Using Fraiar plum fruit as the test material,the changes in quality and physiology characteristic of fruits treated by different concentrations (0.5%, 1%, 2% and 4%) of calcium were investigated. The results showed that the reduction of the contents of titratable acid and soluble sugar is slowdown, the increase of soluble solid content is inhibited, and the hardness of plum fruits is kept, thus calcium treatment improves the fruit quality. In addition, the accumulation of MDA content is inhibited, which kee...
出处
《食品科学》
CAS
CSCD
北大核心
2009年第6期268-271,共4页
Food Science
基金
河北省教育厅博士基金项目(2003B)
关键词
黑宝石李
钙处理
品质
生理生化
Fraiar plum fruit
calcium treatments
quality
physiological and biochemical characteristics
