摘要
采用不同浓度CaCl2溶液浸泡黑宝石李采后果实,研究对其果实品质和延缓衰老的影响,达到延长贮藏期的目的。结果表明:浸钙处理可显著抑制采后贮藏过程中果实可滴定酸含量、硬度和可溶性糖含量的下降,浸钙处理降低了果实可溶性固性物含量;贮藏期间浸钙处理后乙烯释放量显著低于对照,且峰值出现的时间比对照推迟15 d;浸钙处理可保持采后贮藏过程中果实较高的超氧化物歧化酶(SOD)活性和较低的丙二醛(MDA)含量,维持细胞内活性氧代谢平衡,显著降低膜脂过氧化作用,从而延缓果实成熟衰老进程,较好的保持了果实品质。4种钙浓度处理中以1%和2%CaCl2溶液浸果效果较好。
In order to provide basic theory for the optimal storage conditions and methods for friar plum fruits, the influences ot calcium treatment （dipping Ca-solution after harvest） on storabilities of friar plum fruits were studied. Results indicate that the calcium treatment can obviously lower the rot of fruit and retain the fruit firmness, delay the decreasing of soluble solid, titratable acidity（TA） and the content of soluble total sugar content and soluble acid With calcium treatments, the decreasing rate of SOD （superoxide dismutase） activity is slowed down, the activity of PPO （polyphenol oxidase） and the accumulation of MDA（malondialdehyde） content are restrained, the enzymatic browning is lightened through inhibition of POD（peroxidase） activity, thus the storage quality is improved and the shelf life of friar plum can be prolonged. Among the four kinds of calcium concentrations treatments, 1 and 2% CaCl2 show the better effect.
出处
《农业工程学报》
EI
CAS
CSCD
北大核心
2007年第5期237-240,共4页
Transactions of the Chinese Society of Agricultural Engineering
基金
河北省教育厅博士基金项目(B2003211)
