采后热处理和钙处理对苹果梨果实组织衰老的影响

以延边地区主栽梨品种苹果梨为试材,通过测定细胞膜透性,超氧化物歧化酶(SOD)活性,多酚氧化酶(PPO)活性,探索在不同贮藏方式下,热处理和钙处理对采后苹果梨果实组织衰老程度的影响.结果表明,热处理和钙处理均可抑制电导率的上升,其中钙处理效果最显著;各处理均能提高SOD的活性,冷藏条件下的SOD活性高于窖藏条件,热和钙结合处理效果最显著;苹果梨在贮藏期间PPO活性呈先下降后不断上升而后下降的趋势,热和钙结合处理组PPO活性增加较慢,效果较明显.

Study of heat and calcium treatments on tissues senescence of Pingguoli fruits

Based on the main pear variety Pingguoli in Yanbian area as the material,through the determination of membrane permeability,superoxide dismutase（SOD）,polyphenol oxidase（PPO） activity in different ways,storage,heat treatment and calcium treatment on postharvest Pingguoli fruit tissue aging degree of influence.Results showed that the heat treatment and calcium treatment can significantly inhibit conductivity,which is the most significant effect of calcium treatment.The treatment can improve the activity of SOD,refrigerated condition of SOD,heat than scotch conditions with the most significant effect of calcium,Pingguoli in storage period after the first drop PPO rising and falling trend,heat treatment and calcium treatment group PPO activity increase slowly.