荔枝贮藏过程的钙处理及其影响  

Calcium Studies of Litchee Fruits During Storage

作　　者：陈丽璇[1] 黄玉环[1] 尤瑞琛[1] 黄维南[1] 

机构地区：[1]福建省亚热带植物研究所,361006

出　　处：《福建果树》1998年第2期4-6,共3页Fujian Fruits

基　　金：福建省自然科学基金

摘　　要：荔枝果实中含有多种形态钙，其中以水溶性钙含量为主，不同形态钙在贮藏过程中相互转化。外源钙的加入提高了细胞钙即结合态钙的相对含量，不同处理中以4％、8％CaCl2的冷藏保鲜效果较佳。钙处理使水溶性阳离子总量在贮藏后期仍保持较高水平。There are many forms of calcium in Litchee fruits, with the main one water-soluble, and they can be changed one another. It was found that cytosolic calcium, which is in the form of combined,was increased with the addition of external calcium,and 4N and 8% calcium treatments were more effective in fruit preservation compared to the other treatments. High contain of water - soluble cations was found during the later stage of storage with calcium treatments.

关 键 词：钙处理 荔枝 果实 贮藏 

分 类 号：S667.109.3[农业科学—果树学] S667.101[农业科学—园艺学]