‘黄冠’梨采后热处理和钙处理对其钙形态及细胞壁物质代谢的影响  

Effects of Postharvest Heat and Calcium Treatments on Calcium Fractions and Cell Wall Metabolism of‘Huangguan'Pear Fruit

作　　者：王玲利[1,2] 刘超[1] 黄艳花[1] 李兴发[1] 曾明[1,2] 

机构地区：[1]西南大学园艺园林学院,重庆400715 [2]西南大学南方山地园艺学教育部重点实验室,重庆400715

出　　处：《园艺学报》2014年第2期249-258,共10页Acta Horticulturae Sinica

基　　金：国家现代农业产业技术体系建设专项资金项目(CARS-29-36)

摘　　要：以‘黄冠’梨为材料，研究了采后热处理（38℃热空气24h），钙处理（6％CaC12浸果15min）及热加钙处理（6％CaCl2＋38℃）对果实低温贮藏过程中钙形态及细胞壁物质代谢的影响，以清水浸果为对照。结果表明：果胶钙为果实中主要的钙形态，其含量占全钙的49．7％-55．8％，钙处理、热加钙处理果实的总钙含量与对照相比分别增加了22．95和31．58μg·g^-1；钙处理、热加钙处理显著抑制了果实纤维素、原果胶、水溶性钙及果胶钙含量的下降，促进了草酸钙含量的增加，延缓了果实硬度的下降；热处理、热加钙处理显著降低了多聚半乳糖醛酸酶（PG）、果胶甲酯酶（PME）和纤维素酶活性。相关分析表明，果实硬度与纤维素、原果胶、水溶性钙和果胶钙含量呈极显著正相关，与可溶性果胶含量呈极显著负相关；PG和纤维素酶与果实硬度均呈极显著负相关，PME与果实硬度的相关性不显著。钙处理、热加钙处理通过抑制可溶性钙向难溶性钙转化、细胞壁组成成分降解以及降低细胞壁降解酶活性，延缓果实软化，其中以6％CaC12＋38℃的处理效果最好。The effects of postharvest treatments of heat（ 38 ~C hot-air for 24 h）, calcium（ soaking with 6% CaC12 for 15 min） and combination of heat and calcium （treated with 38 ℃ hot-air for 24 h and then soaked with 6% CaC12 for 15 min） on calcium fractions and the cell wall metabolism of ＇Huanngguan＇ pear were studied during low temperature storage, soaking with water as control. The results showed that pectin calcium was the main form of calcium in fruit, its content of total calcium accounted for 49.7% - 55.8%; The total calcium contents of 6% CaC12 and 6% CaC12 ＋ 38 ℃ treated fruits were 22.95 and 31.58 μg · g-1 higher than those of control, respectively： Treatments with 6% CaC12 and 6% CaC12 ＋ 38 ℃inhibited the declines in cellulose, proto pectin, water-soluble calcium and pectin calcium significantly, promoted the increase of calcium oxa!ate and delayed the decline in fruit firmness; Treatments with 38 ℃and 6% CaC12 ＋ 38 ℃ inhibited the activity ofpectinesterase（PME）, polygalacturonase（PG）and cellulase significantly. Correlation analysis showed that the content of cellulose, proto pectin, water-soluble calcium and pectin calcium were significantly positive correlation with firmness, while the content of soluble pectin was significantly negative correlation with firmness; PG and cellulase showed a significantly negative correlation with firmness, PME showed no significant correlation with firmness. Treatments with 6% CaCI2, 38 ℃and 6% CaC12＋ 38 ℃ delayed fruit softening by inhibiting the transformation of soluble calcium to insoluble calcium, inhibiting the activity of cell wall-degrading enzymes and degradation of cell wall components, whereas application of 6% CaCI2 ＋ 38 ℃ presented the best effect of all the treatments.

关 键 词：梨 采后 热和钙处理 钙形态 细胞壁物质代谢 

分 类 号：S661.2[农业科学—果树学]