钙处理对白凤桃果实冰温贮藏后细胞壁代谢物质的影响

Effects of Ca treatment on metabolite of cell wall of Baifeng peach fruit stored at ice point

以白凤桃为材料,研究了生长期和采后喷钙(1%CaCl2+0.1%Vc混合液)对冰温贮藏后果实细胞壁代谢物质的影响。结果表明,钙处理能较长时间地维持果实的硬度,生长期喷钙和采后喷钙的果肉中钙质量分数比对照分别高34.3%和3%。高钙质量分数的果实在货架期期间可减少果实中可溶性果胶和松弛结合型多糖的质量分数,这可能与细胞壁水解酶纤维素酶和果胶甲酯酶活性较低有关。说明生长期钙处理对冰温贮藏后白凤桃果实硬度的保持效果较好,在生产中使用生长期喷钙处理,可以达到延长白凤桃果实货架期的目的。

The effect of calcium treatments （compound of 1% CaCl2 and 0.1%Vc）in growing period and postharvest period on the cell wall metabolism of Baifeng peach cuhivar were studied under ice-point storage condition. The results showed that the calcium treatment could maintain the fruit firmness in a certain period. The calcium contents of treated fruits in growing period and postharvest period were 34.3% and 3% higher than those of control ,respectively. High calcium concentration reduced the contents of soluble pectin and loosely bound matrix glycans, which maybe related to the lower activities of cellulase （Cx） and pectinesterase （PE）. The result suggested that the calcium treatment in growing period could be more beneficial for maintaining fruit firmness of Baifeng peach cuhivar in ice temperature storage. The calcium treatment in growing period could contribute the extension of the shelf life of Baifeng peach fruit.