钙处理对红江橙采后生理的影响

Effect of Postharvest Calcium Treatments on Physiological Changes of Hongjiang Orange Fruit

研究不同浓度的CaCl2溶液处理后对聚乙烯薄膜袋包装、室温(25±1)℃下贮藏的红江橙部分生理变化的影响。结果表明,低浓度钙(<4.0%CaCl2)对红江橙的生理变化影响不明显。高浓度钙(6.0%,8.0%CaCl2)能显著刺激红江橙的生理变化,导致果实腐烂增加。适当浓度钙(4.0%CaCl2)溶液处理能有效降低红江橙的呼吸强度、减少乙烯释放量;有效抑制过氧化物酶(POD)活性、减缓过氧化氢酶(CAT)活性降低的趋势、抑制组织MDA含量和果皮电导率的升高,减轻了膜脂过氧化作用;还有效抑制了多聚半乳糖醛酸酶(PG)活性、减缓了果实的软化速度,56d时果实的腐烂率仅为3.1%,比对照的低39.6%(p<0.01)。

Fruit of ‘Hongjiang＇ orange（Citrus sinensis Osbeck ‘Hongjiang＇） were treated with CaCl2 solution at various concentrations, packed with polyethylene bags and stored at（25±1）℃ to observe their physiological changes. The results showed that the calcium treatment at low concentration（〈4.0%CaCl2） did not had evident effect on postharvest physiological changes of the fruit, that the calcium treatment at higher concentration 6.0% and 8.0% stimulated significantly the postharvest physiological changes of the fruit, leading to increased number of rotten fruit, and that the calcium treatment at adequate concentration （4.0% CaCl2） effectively reduced the respiration rate and ethylene releasing rate, efficiently inhibited peroxidase （POD） activity, decreased the downtrend of catalase （CAT） activity, remarkably inhibited malondialdehyde（MDA） content and the increasing trend of electrical conductivity, relieved the membrane lipid peroxidation, reduced the activity of polygalaeturonase（PG） in fruit and the softening speed of the fruit. The fruit rotting rates was only 3.1% at day 56 after treatment, 39.6% lower than the control.