采前钙处理对木洞杨梅果实采后品质和延缓衰老的影响

The Effects of Calcium Treatment on the Pre-harvest Mudong Red Bayberry's Quality and Anti-aging

为寻求影响木洞杨梅贮藏性能的因素,将贮藏保鲜工作延伸到采前。在采前一周,用0.10%、0.25%、0.50%CaCl2溶液对木洞杨梅进行采前喷钙处理,探讨采前喷钙对木洞杨梅果实品质和贮藏性的影响。结果表明:钙处理对提高果实品质有明显效应;钙处理降低了贮藏期间果实的腐烂率和损失率,减缓了果肉营养成分的变化,抑制了果实膜透性和丙二醛(MDA)含量的增加,抑制了超氧化物歧酶(SOD)活性的降低,从而延缓果实成熟衰老进程,提高了木洞杨梅果实的耐贮藏性。且3种喷钙浓度处理中以0.25%CaCl2溶液效果最好。

To find the factors that affect storage properties of the Mudong Red bayberry, storage and preservation work will be extended to the pre-harvest. One week before harvest, 0.10%, 0.25%, 0.50% CaCl2 solution was sprayed on the Mudong Red bayberry to explore the impact on fruit quality and storage properties. The results showed that： calcium treatment on fruit can greatly improve the quality of fruit, and reduce the rate of decay and loss of the fruit, and also slowed the flesh changes in nutrients, restrained fruit membrane permeability and malondialdehyde （MDA） content increase in inhibiting enzyme superoxide dismutase （SOD） activity be reduced, thus delaying the process of fruit ripening and senescence, increased resistant storage of Mudong Red bayberry. And 0.25% CaCl2 was the best among the three kinds of calcium concentrations.