负压渗钙处理对芒果贮藏品质的影响  

作　　者：王秋明[1] 朱璇[1] 曹建康[1] 赵玉梅[1] 姜微波[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《食品工业科技》2007年第3期200-201,204,共3页Science and Technology of Food Industry

基　　金：国家"863"计划课题(2002AA245081)资助项目

摘　　要：研究了不同浓度的CaCl2(2%,4%,6%)负压处理对“紫花”芒果贮藏(13℃)品质的影响。结果表明,各浓度CaCl2处理均能够显著延缓芒果采后品质的下降。在贮藏16d时,2%CaCl2处理的芒果的色泽指数、病情指数和可溶性糖含量分别比对照降低了16%、14%和21%,硬度指数比对照提高了13%。2%CaCl2处理效果优于4%和6%CaCl2处理。Effects of CaCl2 （2%, 4% and 6%） infiltration under a low pressure on the quatity of mango （Mangifera indica L. cv. Zihua） fruit during storage at 13℃ were studied in this paper, Postharvest quality of mango fruit was remarkably improved by CaCl2 treatments. The color index, decay severity and the content of soluble sugar in the mango fruit treated with 2% CaCl2 were 16%, 14% and 21% lower, whereas firmness index was 13% higher than the control 16d after storage, respectively. The treatment with 2% CaCl2 was the most effective than those with 4% or 6% CaCl2.

关 键 词：CACL2 芒果 贮藏品质 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]