钙处理对采后猕猴桃果实生理生化的影响  

Effects of Calcium Treatments on Post-harvest Physiology and Biochemistry in Kiwifruit

作　　者：吴炼[1] 王仁才[2] 王中炎[3] 张政兵[4] 

机构地区：[1]中南林业科技大学资源与环境学院,湖南长沙410004 [2]湖南农业大学园艺园林学院,湖南长沙410128 [3]湖南省园艺研究所,湖南长沙410127 [4]湖南省农业厅植物保护站,湖南长沙410008

出　　处：《经济林研究》2008年第1期25-29,共5页Non-wood Forest Research

基　　金：中南林业科技大学引进人才基金项目“猕猴桃果实采后软化衰老与碳水化合物代谢研究”(2004-127)

摘　　要：对采收后的猕猴桃果实采用不同的钙处理,然后测定其软化衰老过程中糖类含量的动态变化情况,结果表明:猕猴桃果实成熟时,其果糖含量由采后第20天的15.5μg.mg-1增加到第80天的26.5μg.mg-1;而经过浸钙处理的猕猴桃果实,其果糖含量比对照的低,这说明浸钙处理能够抑制其果实的软化衰老,从而能延长果实的贮藏期。senescenc was 15.5 80th day Thus the Dynamic changes of sugar content in kiwifruit were researched during softening and e, by calcium treatments. The results showed that content of fructose in ripe kiwifruit μg·mg^-1on the 20th day after harvest, and it was increased to 26. 5μg·mg^-1on the after harvest ; content of fructose was lower than CK in kiwifruit treated by calcium, conclusion was drown that calcium treatments could inhibit softening and senescence of fruit, and prolong storage duration of fruit.

关 键 词：猕猴桃 钙 软化衰老 贮藏 

分 类 号：S663.4[农业科学—果树学]