采前钙处理对木洞杨梅果实采后品质和延缓衰老的影响

用不同浓度CaCl2溶液对木洞杨梅果实进行采前喷钙处理，研究其对果实品质和延缓衰老的影响,达到延长贮藏期的目的。结果表明：钙处理能有效维持果实的硬度，延缓可滴定酸、可溶性固形物、Vc含量的下降；钙处理能显著降低果实的腐烂率、损失率和呼吸强度；钙处理在一定程度上抑制了果实膜透性和丙二醛（MDA）含量的增加，显著抑制超氧化物歧酶（SOD）活性的降低。从而延缓果实成熟衰老进程，较好的保持了果实品质。3种喷钙浓度处理中以 0.25% CaCl2 溶液效果最好

Effect of Calcium Treatment on the Quality and Delaying agingof Mudong Red Bayberry

In order to provide basic theory for the optimal storage conditions and methods for Red bayberry Mudong fruits , the influences of calcium treatment(preharvest spraying Calcium) on storabilities of Red bayberry Mudong fruits were studied . Results indicate that the calcium treatments effectively retained the fruit firmness and soluble solid,titratable acid and Vc content ; calcium treatments significantly reduced the rate of fruit loss , rotten fruit rate and fruit respiration ; calcium treatments could inhibit the increase of fruit membrane permeability and MDA content , and remarkably restrain the decrease of SOD activities. Thus the storage quality is inproved and the shelf life Red bayberry Mudong can be prolonged . the effect of 0.25% CaCl2 was the best among the three kinds of calcium concentrations treatments.