浸钙处理对切分哈密瓜的保鲜效应

Fresh Preservation of Soaking Calcium Chlorine on Fresh-cut Cantaloupe

研究浸钙处理对切分哈密瓜保鲜效果的影响,结果表明:0.2%CaCl2浸钙处理可降低切分哈密瓜的呼吸速率,保持其硬度,延缓Vc含量的降低;同时也较好抑制了切分哈密瓜透明化,直到贮存的第九天透明化低于20%。浸钙处理可以显著延缓切分哈密瓜的衰老,延长了其保鲜期。

Soaking in 0.2% calcium chlorine can decrease respiration rate of cubes of cantaloupe, maintain its hardness, delay the reducing of content of Vc;Meanwhile, it can dramatically inhibit the transparency of fresh-cut cantaloupe, and the transparency rate on the ninth day is under 20%. So soaking in calcium chlorine can obviously induce the fruits senescence and lengthen the time of fresh keeping.