田间喷钙对红富士苹果贮藏品质的影响及其机理  

Effects of field caclium-spraying on qualities of red Fuji apples during storage and its mechanism

作　　者：李丽梅[1] 关军锋[1] 杜纪壮[2] 冯云霄[1] 及华[1] 孙玉龙[1] Park Hyung-Woo 

机构地区：[1]河北省农林科学院遗传生理研究所,河北石家庄050051 [2]河北省农林科学院石家庄果树研究所,河北石家庄050061 [3]不详

出　　处：《河北农业大学学报》2010年第5期50-53,共4页Journal of Hebei Agricultural University

基　　金：中韩国际合作项目;河北省重点科技攻关项目(04220107D)

摘　　要：以红富士苹果为试材,分别在盛花期30 d后、采收前40、33和26 d各喷1次0.2%Ca(NO3)2,以喷水处理为对照,研究了贮藏过程中硬度、可溶性固形物(TSS)、β-半乳糖苷酶活性和果胶含量的变化。结果表明:喷钙处理在贮藏130 d内,喷钙处理能够有效降低β-半乳糖苷酶比活力,抑制原果胶降解和可溶性果胶含量增加,保持较高的硬度,但贮藏130 d后果实硬度下降较为迅速,上述钙处理效果消失。0.2% Ca（NO_3）_2 solution was sprayed on ＂Red Fuji＂ apple respectively at 30 d after full flowering,40,33 and 26 d before harvest,and water spraying as the control.Changes of fruit firmness,TSS,β-galactosidase activity and pectin content during cold storage were studied.The results showed that calcium spraying could effectively decrease the β-galactosidase activity after storage,restrain the degradation of protopectin and the increase of water-soluble pectin,and keep the higher fruit firmness during storage of 0-130 d.But the firmness decreased quickly after 130 d storage,and the above effect of calcium treatment disappeared.

关 键 词：硝酸钙红富士苹果 贮藏品质 软化 

分 类 号：S662.1[农业科学—果树学]