摘要
以红树莓为试材,研究了1%、2%和4%的氯化钙(CaCl2)处理对采后低温(0℃)贮藏下红树莓果实品质影响。结果表明:1%和2%CaCl2处理均可降低果实在贮藏期间的呼吸强度,减缓果实硬度、可滴定酸(titritable acidity,TA)含量、可溶性固形物(total soluble solids,TSS)含量、维生素C(vitamin C,VC)含量、总酚含量的下降与丙二醛(malondialdehyde,MDA)含量的上升,抑制果实多酚氧化酶(polyphenol oxidase,PPO)的活性,同时提高过氧化物酶(peroxidase,POD)活性及过氧化氢酶(catalase,CAT)活性,而4%CaCl2处理则有相反结果。因此,适宜浓度的CaCl2处理可以有效维持采后红树莓果实的贮藏品质,以2%CaCl2处理效果最佳。
The effects of 1%,2% and 4% calcium chloride( CaCl2) treatment on the quality of red raspberry under low temperature( 0 ℃) storage were studied. The results showed that 1% and 2% CaCl2 treatment reduced the respiration rate of fruits during storage,slowed down the decrease in fruit firmness,titritable acidity( TA) content,soluble solids( TSS) content,vitamin C( VC) content,total phenolic content and the increase in malondialdehyde( MDA) content,inhibited the polyphenol oxidase( PPO) activity,and simultaneously promoted the peroxide peroxidase( POD) activity and catalase( CAT) activity,whereas the 4% CaCl2 treatment had the opposite effect. Therefore,the suitable concentration of CaCl2 treatment could effectively maintain the storage quality of the postharvest red raspberry fruit,and the effect of the 2% CaCl2 treatment was the best.
作者
韩絮舟
吕静祎
白琳
丁思杨
徐冬乐
葛永红
李灿婴
HAN Xu-zhou;LV Jing-yi;BAI Lin;DING Si-yang;XU Dong-le;GE Yong-hong;LI Can-ying(National&Local Joint Engineering Research Center of Storage,Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products,Food Safety Key Lab of Liaoning Province,College of Food Science and Technology,Bohai University,Jinzhou 121013,China)
出处
《食品工业科技》
CAS
北大核心
2020年第6期233-238,243,共7页
Science and Technology of Food Industry
基金
国家自然科学基金青年科学基金项目(31501537)
辽宁省科技厅重点研发项目(2017205002)
渤海大学博士科研启动金项目(0515bs033-1)
国家重点研发计划项目(2017YFD0400106)
关键词
红树莓
氯化钙(CaCl2)
低温
贮藏
red raspberry
calcium chloride(CaCl2)
low temperature
storage
