CaCl_2处理对软枣猕猴桃果实软化的影响

[目的]探究CaCl2处理对软枣猕猴桃果实软化的影响。[方法]以野生软枣猕猴桃果实为材料进行CaCl2处理,调查果实的品质、呼吸率、乙烯发生量、细胞壁成分和果胶分解酶活性的变化。[结果]试验表明,CaCl2处理延缓了软枣猕猴桃果实可溶性固形物含量的增加、可滴定酸含量的下降和果实硬度下降的速度;降低呼吸速率并促进了乙烯的发生;抑制淀粉降解和α-淀粉酶活性。在整个贮藏过程中,CaCl2处理抑制果胶酶的活性和延缓细胞壁(果胶、纤维素、半纤维素)的降解作用,对保持软枣猕猴桃果实品质,增加贮藏寿命起到了积极作用。[结论]研究可为软枣猕猴桃果实软化机理研究提供基础数据。

Effects of CaCl2 Treatment on Softening of Actinidia arguta Fruit

[ Objective ] To explore effects of CaCl2 treatment on fruit softening of Actinidia arguta. [ Method ] CaCl2 treatment was conducted on wild Actinidia arguta, the changes of fruits quality, respiration rate, ethylene, cell wall components and pectin decomposition activity were investigated. [ Result ] The results showed that the increase of Actinidia arguta soluble solids content, the rate of decline of titratable acid and decrease of fruit hardness were delayed ; respiration rate was reduced and the occurrence of ethylene was promoted ; starch degradation and α- amylase activity was inhibited ; throughout the storage process, CaCl2 treatment to suppress the activity of pectinase and slow degradation of the cell wall （pectin, cellulose, hemicellulose）, has played a positive role in maintaining kiwi fruit fruit quality, increase storage life. [ Conclu- sion] The study can provide basic data for softening mechanism of Actinidia arguta.