采后不同钙浓度处理对贮藏期间苹果硬度及果胶含量的影响

Effect of Various Calcium Concentrations Dip Treatment on Firmness and Pectin Content During Post-harvest of Apple

以"富士"苹果为试材,采用0%、2%、3%、4%4种不同浓度的CaCl2浸泡果实,研究了苹果采后不同浓度钙处理对贮藏期间苹果果实硬度和不同种类果胶含量的影响,以期探明莱西地区"富士"苹果采后钙处理的最适应浓度。结果表明:随着贮藏时间的延长,苹果果实的硬度下降,水溶性果胶(WSP)含量增加,共价结合果胶(CSP)含量减少,离子型果胶(ISP)含量变化不大;苹果果实硬度与WSP含量呈极显著负相关,与CSP含量呈极显著正相关,与离子型果胶(ISP)无显著相关性;与对照相比,不同浓度的钙处理都能改善贮藏期间苹果果实的硬度,能减缓WSP含量的增加和CSP含量的减少;4种浓度的钙处理中以2%CaCl2处理的效果最好;采后钙处理能有效保持苹果在贮藏期间的硬度,有效减缓WSP含量的增加和CSP含量的减少,从而延缓了果实的软化,延长了苹果的货架寿命。

Taking ＇Fuji＇ apple as material, the effect of ＇Fuji＇ apples dipped in calcium chloride solution of various concentrations （2% ,3% ,4%w/v） on firmness and pectin content during storage was studied,in order to elucidate the suitable concentration of the post-harvest calcium dip treatment of ＇Fuji＇ apple in the Laixi area. The results showed that the firmness and the covalently bound pectin （CSP） decreased and the water soluble pectin （WSP） increased with further advancement of storage. During the storage,the contents of the ionic bound pectin （ISP） had little change. The fruit firmness was significantly positively correlated with CSP contents and significantly negatively with WSP contents. However, the content of the ionic bound pectin （ISP） was not significantly correlated with the fruit firmness. Compared to the control, various calcium concentrations dip treatment could improve the firmness of apples during storage. It also could slow down the increase of WSP contents and the decrease of CSP contents. Of the three calcium chloride concentrations, the level of 2% （w/v）CaCl2 was the best concentration. Post-harvest calcium treatment could slow down the increase of the WSP contents and the decrease of the CSP contents so as to delay the fruit softening and to extend the fruit shelf life.