不同浓度钙处理对丰水梨保鲜效果的影响  

Effect of Different Calcium Level on The Preservation of Hosui Pear

作　　者：吴爱现[1] 周莎莎[1] 张晶[1] 慕鸿雁[1] 李文香[1] 

机构地区：[1]青岛农业大学食品科学与工程学院,山东青岛266109

出　　处：《北方园艺》2010年第1期193-195,共3页Northern Horticulture

基　　金：山东省科技发展计划资助项目(2008GG30008025);青岛农业大学高层次人才启动基金资助项目

摘　　要：以蒸馏水浸泡梨果实15 min为对照,分别探讨了用1%、3%、5%的3种不同浓度的氯化钙(CaCl2)溶液浸泡丰水梨果实15 min对其保鲜效果的影响。结果表明:浓度为1%和3%的钙处理组均可降低梨果实贮藏期间呼吸强度,抑制可溶性固形物、可滴定酸含量和果实硬度的下降,降低果实烂果率,其中3%的钙处理组保鲜效果优于1%的钙处理组。而5%的钙处理组在贮藏的前21 d保鲜效果良好,随后果实硬度迅速下降,烂果率急剧升高。The fruits of hosui pear were subjected to a treatment by dipping in 1%,3% and 5% calcium chloride（CaCl2 ） solution for 15 rain,respectively. Effects of three treatments on the preservation of hosui pear were investigated. The samples dipped in distilled water for 15 rain was used as the control. The results showed that 1% and 3% calcium treatment could inhibit the respiratory intensity and rot rate, delay the decline of soluble solid, titratable acidity contents and fruit hardness. 3% calcium treatment group had a better preservation performance than 1% calcium treatment group. 5 % calcium treatment group could achieve good result in initial 21 days,but the fruit hardness had decreased,and the rot rate had increased rapidly in the following time.

关 键 词：丰水梨 钙处理 保鲜 

分 类 号：S661.209.3[农业科学—果树学]