采前钙处理对木洞杨梅果实采后品质和延缓衰老的影响

为寻求影响木洞杨梅贮藏性能的因素,将贮藏保鲜工作延伸到采前.在采前一周,用0.10%、0.25%、0.50%CaCl2溶液对木洞杨梅进行采前喷钙处理,探讨采前喷钙对木洞杨梅果实品质和贮藏性的影响.结果表明:钙处理对提高果实品质有明显效应;钙处理降低了贮藏期间果实的腐烂率和损失率,减缓了果肉营养成分的变化,抑制了果实膜透性和丙二醛(MDA)含量的增加,抑制了超氧化物歧酶(SOD)活性的降低,从而延缓果实成熟衰老进程,提高了木洞杨梅果实的耐贮藏性.且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.