钙对猕猴桃果肉切片衰老的延缓作用

The Effects of Calcium Treatment on Postponing the Senescence of Kiwifruit

5、2 5、5 0mg/gCaCl2 处理均能延缓猕猴桃果肉切片的衰老 ,其中 2 5mg/gCaCl2 处理的效果最好。由于钙处理提高了果肉切片的呼吸速率 ,维持了早期SOD活性 ,降低了POD、CAT活性和O 2 的产生速率 ,减缓了ASA含量的降低及TBA的降低 ,从而延缓了果肉切片的衰老。

The senescence of sarcocarp sections of Kiwi fruit was postponed by the treatments of 5mg/g CaCl 2、25mg/g CaCl 2 and 50mg/g CaCl 2, among which 25mg/g CaCl 2 showed the best effect. The results showed that calcium treatments could increase the respiratory rate, maintain SOD activity in the earlier senescence phase, reduce the activities of POD、CAT and O  2 productive rate, lessen the decline of ASA content and the increase of TBA, thus delay the senescence of Kiwi fruit.