氯化钙处理对采后蓝莓果实品质的影响

为研究不同浓度氯化钙处理对采后蓝莓品质的影响,本试验分别采用15、30 g/L的氯化钙及去离子水(对照)浸泡处理采后蓝莓10 min,并于4℃下贮藏。以14 d为1个测定周期,对采后蓝莓果实的基本生理指标、原果胶和可溶性果胶含量、抗性相关酶活性、超氧阴离子自由基清除能力和总抗氧化能力进行测定。结果表明:与对照组相比,氯化钙处理可延缓采后蓝莓果实腐烂率、失重率的上升,抑制硬度、可溶性固形物含量、原果胶含量的下降,降低呼吸强度以及多酚氧化酶(PPO)、过氧化物酶(POD)活性,诱导过氧化氢酶(CAT)、苯丙氨酸解氨酶(PAL)活性,提升超氧阴离子自由基清除能力及总抗氧化能力。氯化钙处理对采后蓝莓果实有较好的保鲜效果,且以15 g/L氯化钙处理效果最佳。

Effect of Calcium Chloride Treatment on Quality of Postharvest Blueberries

In order to study the effects of different concentrations of calcium chloride on the quality of postharvest blueberries, postharvest blueberries were soaked with 15 g/L and 30 g/L of calcium chloride and deionized water(control) for 10 min and then stored at 4 °C. The basic physiological indexes, the original pectin and soluble pectin contents, the resistance-related enzyme activity, the superoxide anion scavenging ability and the total antioxidant capacity of postharvest blueberry fruits were determined every 14 days regularly. The results demonstrated that, compared with the control group, calcium chloride treatment during storage could delay the rise in decay rate and weight loss rate, inhibit the drop in hardness, soluble solid content and protopectin content, reduce respiration intensity and polyphenoloxidase(PPO) and peroxidase(POD) activities, induce activity of catalase(CAT) and phenylalaninase(PAL) and improve superoxide anion scavenging and the total antioxidant capacities. Which indicated that calcium chloride treatment had better preservation effect on postharvest blueberry fruit, and the treatment with 15 g/L calcium chloride was the best.