钙处理对桃子耐藏性及主要生理变化的影响

Influence of Calcium Treatment on Storability and Physiologic Variation of Peach

大久保桃采后在1.5%CaCl_2溶液中真空浸注外源钙,并在30～33℃室温下裸露放置7天,好果率与果实硬度分别比对照提高3.86倍和3.17倍,比对照减少失水62.4%,推迟了果实皱皮发生时间,防止了果皮及果肉组织的褐变.钙处理保持了贮存期间桃总果胶含量相对稳定和水溶性果胶缓慢顺序增长,二者在桃贮后分别比对照高26.4%和30.2%.钙处理明显减缓了果实各部位细胞膜透性的变化,其中对果皮部份的影响最大.贮后果皮组织外渗液的紫外吸光值(OD260)低于对照31.1%.钙处理后,果实中游离氨基酸含量初期与对照相比无明显差异,贮存后低于对照29.7%;总酸含量在处理后即表现下降,以后趋于稳定,后期比对照低53.8%;可溶性糖下降缓慢,下降速率比对照低3.8倍,贮后含量比对照高41.0%;贮后糖酸比值比对照增高2.05倍.

Da Jiu Bao peach was soaked into 1.5% cacl2 vacuum solution after harvest to obtain exgenous calsium and then put them in a uncovered place for 7 days under 30°c-33°c room temperature. After calsium, treatment and storage, compared with check, some biochemical variation occurred in fruits. The rate of sound fruit and its hardness increased 4.86 and 4.17 times respectively, water loss veduced by 62.4%, occurring time of fruit wrinkle was postponed, browning of pericarp and pulp tissue was prevented, content of total pectin and soluble pectin increased by 26.4% and 30. 2% vespectively, permeability variation of cell membrane restarded, OD260 of exosmosis liquid was 31.1% lower, content of free amino acid did not change obviously at first stage, however reducd by 53.8% at later stage, declining rate of soluble sugar was 4.8 times lower and its content was 41.0% higher, sugar-acid ratio increased 3.05 times at last.