锰和钙处理对桃果实贮藏品质的影响

本试验以北京地区主栽桃品种"八月脆"和"丰白"为试验材料,研究了采前锰、钙和钙加锰处理对两个品种桃在(2±1)℃贮藏温度下贮藏品质的影响。结果表明,钙、锰和钙加锰处理均抑制了桃果实在贮藏过程中硬度、可滴定酸含量、Vc含量的下降,使可溶性固形物维持在一个较高水平,从而保持了果实的良好风味。同时,各处理也促进了贮藏期间桃果实红色的增加,保持了果实亮度,延迟了果实底色变黄时间,从而也提高了果实的外观品质。其中锰处理对果实红色的增加效应显著,而钙处理对可溶性固形物变化无明显影响。

Effects of Manganese and Calcium Treatments on Storage Quality of Peaches

Bayuecui and Fengbai peaches,which were dominant varieties in Beijing,were the materials of this experiment.The paper studied the effect of physiological change of two varieties of peaches which had treated with Manganese(Mn)、Calcium(Ca) and Ca+ Mn during(2±1)℃ temperature storage.The results showed that MnCl2、CaCl2 and CaCl2+MnCl2 treatments not only lightened the declines of firmness,content of titric acid and content of Vc of peaches,but delayed the declines of soluble solid.The treatments also increased the red color of fruit,maintained the bright degree of fruit,delayed the decrepitude of fruit.Besides,The MnCl2 treatment increased the red color of fruit clearly,spraying CaCl2 treatment on soluble solid had no ofserued effect on peach.