CaCl_2处理对采后甜樱桃果实生理代谢和品质的影响  

Effect of CaCl_2 treatment on postharvest physiology metabolism and quality of sweet cherry fruits

作　　者：兰鑫哲[1] 胡文忠[2] 姜爱丽[2] 

机构地区：[1]大连工业大学食品工程学院,辽宁大连116034 [2]大连民族学院生命科学学院,辽宁大连116600

出　　处：《食品工业科技》2012年第4期374-377,共4页Science and Technology of Food Industry

基　　金：辽宁省科学技术计划项目;国家人力资源和社会保障部留学人员科技活动项目(2009.01);辽宁省教育厅科研项目(2009S023)

摘　　要：以"砂蜜豆"品种甜樱桃为研究材料,经不同浓度的CaCl2(0,10,20g/L)浸泡15min后,在(0±1)℃下进行包装贮藏,每9d测试果实颜色、硬度、可溶性固形物及相关酶活性。结果表明,不同浓度CaCl2处理均可延缓果皮的着色进程,防止果实软化,保持原有风味,抑制果实的PPO、POD和LOX的活性,减少MDA的产生。适当浓度的CaCl2处理能延长甜樱桃的货架期,保持较好的口感与风味,有利于甜樱桃的贮藏保鲜。The cultivar of sweet cherry ＂Summit＂ was used as the raw material.After treated with different concentrations of CaCl2（0,10,20g/L）for 15min,sweet cherries were stored with modified atmosphere condition at（0±1）℃.During the period of storage,fruit color,firmness,soluble solids and related enzyme activities were analyzed once every 9d.The results showed that CaCl2 treatment delayed the coloring process of fruit surface,prevented fruit softening,kept the original flavor,inhibited the activities of PPO,POD,LOX,and reduced the generation of MDA.Appropriate concentration of the treatment with CaCl2 could extend the shelf life of sweet cherry,maintained good taste and flavor and could be conducive to the storage of sweet cherry.

关 键 词：甜樱桃 CACL2处理 生理代谢 品质 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]