氯化钙处理对李果实贮藏冷害及营养品质的影响  

Effects of calcium chloride treatment on chilling injury and nutritional quality of plum fruits during storage

作　　者：王艳颖[1] 胡文忠[1] 姜爱丽[1] 田密霞[1] 刘程惠[1] 

机构地区：[1]大连民族学院生命科学学院生物化学工程国家民委-教育部重点实验室,大连116600

出　　处：《食品科技》2011年第1期40-44,共5页Food Science and Technology

基　　金：国家科技支撑计划子课题(2006BAD22B02);国家自然科学基金项目(30771508/C02021005;30972038/C110601)

摘　　要：为探索减轻李果实冷害的新途径,以串红李子为试材,研究了不同浓度的氯化钙处理对低温下贮藏的李果实冷害及营养成分的影响。结果表明,对照果在冷藏12d后,可滴定酸、Vc含量都呈现快速下降的趋势,还原糖、可溶性蛋白、总糖含量异常上升,冷害指数逐渐增加,说明此时冷害已经发生。而经过氯化钙处理的果实,蛋白质、还原糖、总糖含量都呈现上升、下降的趋势,Vc含量呈现缓慢下降的趋势,外观冷害指数明显降低,内部冷害指数只有处理3明显低于对照,说明氯化钙处理从外观上明显地抑制了李果实冷害的发生,而综合内外两种冷害指数来看,只有处理3抑制冷害的效果最好,保持了李果实较好的营养品质。In order to develop new methods to reduce the occurrence of chilling injury for plum fruit,effects of different concentrations of calcium chloride treatment on chilling injury and the nutritional composition of plum fruits were investigated during low temperature storage.The results showed that the contents of titratable acid and vitamin C decreased rapidly,the content of reducing sugar,soluble protein and total sugar increased unconventionality,the index of chilling injury increased gradually when the control fruits stored at low temperature after 12 d,it showed that chilling injury had occurred at this time.The content of protein,reducing sugar,and total sugar showed increasing and decreasing,the content of vitamin C showed decreasing gradually,the out index of chilling injury decreased obviously,only treatment 3 in the interior index of chilling injury was lower than the control fruits after plum fruit was treated by calcium chloride.It showed that calcium chloride treatment inhibited chilling injury of plum obviously in appearance,and the treatment 3 inhibited chilling injury effectively and maintained better nutritional quality of plum fruit in both index of chilling injury.

关 键 词：氯化钙 李子 冷害 营养品质 

分 类 号：S662.3[农业科学—果树学]