真空渗透钙离子和植物激素对灵武长枣贮藏保鲜效果的影响

以生长后期全红灵武长枣为试材，研究了真空渗透Ca2+和植物激素对果实在低温贮藏过程中品质以及硬好果率的影响。试验结果表明：Ca2+和Ca2++植物激素真空渗透显著降低了果实在贮藏过程中维生素C的氧化分解，贮藏结束时（60天）维生素C含量提高了33.1%；处理的硬好果率平均达90.9%，比对照净增加了30.4%，但处理之间没有明显的差异。同时，Ca2+和Ca2++植物激素真空渗透对果肉硬度、可滴定酸含量、可溶性固形物含量、水溶性总糖含量和可溶性果胶含量没有明显影响。值得注意的是：全红灵武长枣真空渗透Ca2+和Ca2++植物激素后有大约5%的枣果裂口，影响了果实的外观。

Effects of vacuum-infiltration of Ca2+ and Plant Hormone on Storage and Freshness Retention of Jujube

The changes of fruit quality and effects of vacuum-infiltration of Ca2+ and plant hormone on storage and freshness retention under low temperature were investigated from full-red ‘Lingwuchangzao’ jujube (Zizyphus jujuba Mill.). The results showed that the treatments of infiltration of Ca2+ or Ca2+ plus plant hormone prevented the oxidization of ascorbic acid, which increased by 33.1% when finishing storage. Meanwhile, the fresh fruit rate of treatments reached 90.9%, CK being 60.5% at 60 days of storage, but no significant differences were found among them. However, the effects of vacuum-infiltration of Ca2+ or Ca2+ plus plant hormone on both the flesh firmness and the contents of titratable acid, soluble solids, total sugar, and pectin were no significant. About 5% of jujube fruits were cracked after infiltration of Ca2+ or Ca2+ plus plant hormone, which affecting the appearance of jujube.