欧李果实贮藏过程中钙和酚类物质的变化

以欧李果实为试验材料，研究欧李果实在不同温度贮藏过程中钙和酚类物质的变化，以期为欧李果实贮藏及品质变化提供理论参考。结果表明，常温条件下欧李果实可保鲜贮藏10 d，低温条件下可保鲜贮藏30 d，低温贮藏能显著延长欧李果实的保鲜贮藏时间。常温条件下欧李果实在10 d的贮藏期内，水溶钙、醇溶钙、有效钙和总钙含量持续增加，比贮藏前分别增加60.40%、255.09%、75.69%和23.24%；果胶钙、草酸钙、磷酸钙和剩余钙含量则表现为先升高后降低；各酚类物质含量均持续增加。低温条件下欧李果实在30 d的贮藏期内，水溶钙和有效钙含量变化不大，基本保持平稳；果胶钙含量持续下降,比贮藏前减少47.60%；总钙、草酸钙、磷酸钙和剩余钙的含量表现为先升高后降低；各酚类物质含量则表现为先升高后降低。在贮藏期内，常温条件下各类钙素的变化幅度较大，低温条件下各类钙素的变化幅度较为平缓；不同温度条件下酚类物质变化幅度相似。

Changes of calcium and phenolic substances in Cerasus humilis during storage

In order to provide a theoretical reference for the storage and quality of Cerasus humilis, the changes of calcium and phenolic substances in Cerasus humilis were studied during storage at different temperature. The results showed that Cerasus humilis can be stored fresh for 10 days under normal temperature and 30 days under low temperature, therefore, low-temperature storage could significantly extend the freshness storage time of Cerasus humilis. Under normal temperature conditions, the contents of water-soluble calcium, alcohol-soluble calcium, effective calcium and total calcium in Cerasus humilis were continuously increased during the storage period of 10 days, increased by 60.40%, 255.09%, 75.69% and 23.24%, respectively than those before storage; pectin calcium, calcium oxalate, calcium phosphate and residual calcium contents increased firstly and then decreased; the content of each phenolic substance continued to increase. Under low temperature conditions, the water-soluble calcium and available calcium content in Cerasus humilis did not change much during the 30-day storage period, and basically remained stable; the pectin calcium content continued to decline, 47.60% less than that before storage; the total calcium, calcium oxalate, calcium phosphate and residual calcium contents showed a trend of first increase and then decrease. The content of each phenolic substance increased firstly and then decreased. During the storage period, the change ranges of various types of calcium under normal temperature conditions were relatively large, while those under low temperature conditions were relatively gentle; the change ranges of phenolic substances were similar under different temperature conditions.