采后氯化钙处理对番茄生理的影响  

Effect of CaCl_2 on Physiological Indexes of Postharvest in Tomato

作　　者：陈莉[1] 郝浩永[2] 程朝霞[1] 张伟峰[1] 

机构地区：[1]运城学院生命科学系,山西运城044000 [2]运城学院生化实验中心

出　　处：《长江蔬菜》2009年第X04期27-29,共3页Journal of Changjiang Vegetables

基　　金：运城学院院级项目(2008124)

摘　　要：以3种不同品种的番茄果实为材料,分别用0.2%CaCl2溶液对材料进行30min浸泡处理,分析其对生理指标的影响,结果表明,CaCl2处理能明显减缓果实中可滴定酸、VC含量及含水量的降低,维持较高的CAT活性,延长果蔬贮藏期,起到较好的保鲜效果。Tomato is nutritious, but not able to bear preserving and transporting at room temperature. Tomato fruits of 3 different cuhivars were adopted and soaked with 0.2% CaCl2 solution for 30 min separately. The physiological indexes was analyzed, which indicated that this treatment had better effect of keeping freshness.

关 键 词：番茄 氯化钙 保鲜 

分 类 号：S641.2[农业科学—蔬菜学] S513[农业科学—园艺学]