钙处理对皮球桃果实品质及贮藏性能的影响

以皮球桃为试材研究钙处理对皮球桃果实品质及贮藏性能的影响,在果实的幼果期、硬核期、膨大期、采果前15 d分别喷施浓度为1500倍液的糖醇螯合钙。结果表明,幼果期喷钙果实的可溶性固形物最高,为12.8%;硬核期喷钙果实单果重最重,为222.43 g,但含糖量最低;采果前15 d喷施钙其果实单果重最小为184.48 g,但其含糖量最高,为9.64%。贮藏过程中,果实硬核期喷钙对抑制果实硬度降低和坏果率的作用效果最好,其余处理也能抑制果实营养物质的损耗,维持果实较高的硬度,获得较好的质地和口感,同时还降低了果实的腐烂率。

Effects of Calcium Chemistry on Fruit Quality and Storage Property of Nectarine

In this study,nectarine was selected as tested material to explore the effects of calcium chemistry on fruit quality and storage property.The 1500 times concentration of sugar alcohol chelated calcium was sprayed during the different periods of young fruit,hard core,enlargement and 15 d before fruit.The results showed that the nectarine fruit with treatment in the period of young fruit had the highest soluble solids content(12.8 %). During the period of hard core,the single fruit weight was the heaviest(222.43 g),but the soluble sugar content was the lowest.In the period of 15 d before fruit picked,the single fruit weight was the lightest(184.48 g),but the soluble sugar content was the highest(9.64 %).The effects of fruit firmness inhibition and bad fruit rate reducing were the best in the period of hard core with different calcium treatments,and the remaining treatments also inhibited the fruit nutrients loss,and maintained high hardness,good quality and taste,and also reduced the rate of bad fruit.