钙处理对红江橙采后贮藏品质影响的研究  

Study on Effect of Calcium Treatment on Fruit Quality in Storage of Postharvest Hongjiang Orange

作　　者：夏杏洲[1] 吴雪彪[2] 张增奇 董庆兵 梁振全[1] 

机构地区：[1]广东海洋大学食品科技学院,湛江524025 [2]广东海洋大学农学院,湛江524025 [3]湛江绿环水产食品有限公司,广东524094

出　　处：《保鲜与加工》2009年第5期9-14,共6页Storage and Process

基　　金：广东海洋大学自然科学基金项目(0512318)

摘　　要：研究了采后钙处理对室温条件下贮藏红江橙品质的影响。结果表明,不同浓度钙离子对红江橙的品质特性均有不同的影响。4.0%CaCl2溶液处理抑制了红江橙过氧化物酶(POD)及多聚半乳糖醛酸酶(PG)的活性,促进了过氧化氢酶(CAT)活性的提高,保护了细胞组织结构、减轻了脂质过氧化程度、延缓了果实的衰老,从而使其呼吸强度、电导率明显降低。可溶性固形物、可溶性总糖、VC含量的下降速度及总酸度的上升得到抑制,其营养物质量明显高于对照组;红江橙果实的硬度、失重率、腐烂率得到了较好的控制,有效地降低了其腐烂速度,90天时腐烂率仅为7.51%,贮藏保鲜效果明显。The effect of calcium treatment on the quality of hongjiang orange during storage at normal temperature were studied in this paper. The results showed that calcium treatment with different concentration had different effect on quality characteristic. 4.0% calcium chloride treatment could restrain effectively the activity of peroxidase （POD） and polygalaeturonase （PG）, improve the catalase（CAT） activity observably, thus cellular tissure was protected, lipidperoxidation was reduced and senescence of fruit was delayed, it lead to the respiration intensity and the electrical conductivity reduce effectively. The decreasing of soluble solid, total sugar content, VC content and the ascending total acidity were inhibited. The hardness, weight-loss ratio and rotting rate were maintained preferably, the rotting rate of storage hongjiang orange only 7.51% at 90 d, it showed better preservation effect on storaged hongjiang orange with 4.0% calcium chloride treatment.

关 键 词：红江橙 CACL2处理 品质 采后生理 保鲜 

分 类 号：S666.4[农业科学—果树学]