浸钙结合电场处理对柑橘采后贮藏效果的影响  

Effect of calcium soaking combined with electrostatic field treatment on postharvest storage of citrus

作　　者：张艳芳[1] 赵江[1] 郝利平[1] 王愈[1] 孙忠伟 

机构地区：[1]山西农业大学食品科学与工程学院,山西太谷030801 [2]山东龙力生物科技股份有限公司,山东禹城251200

出　　处：《食品与机械》2014年第2期132-136,共5页Food and Machinery

基　　金："十二五"国家科技支撑计划课题(编号:2012BAD38B07)

摘　　要：采用单纯浸钙（5％CaCl2，30min）、单纯电场处理（-200kV／m，2h／d）以及浸钙结合静电场、蒸馏水浸泡（对照）4种预处理方法对柑橘贮藏期间（10℃，RH85％～90％）生理指标及营养成分的影响。结果表明：浸钙结合静电场处理可显著延缓柑橘果实的腐烂和丙二醛的积累，降低果实的呼吸强度和失重率，同时显著延缓贮藏后期可溶性固形物、可滴定酸及Vc含量的下降，降低其PG和POD活性，处理效果优于单纯浸钙及单纯电场处理，且柑橘感官品质最佳。The changes of citrus on physiology, biochemistry, as well as nutrient content were investigated treated by single calcium soa- king （5% CaCl2, 20 min） , single electrostatic field （--200 kV/m, 2 h/d） , calcium soaking combined with electrostatic field and dis- tilled water soaking on postharvest physiology of citrus （10℃, RH 85% ~ 90%）. The results showed that calcium soaking combined with electrostatic field could remarkably delay the decay and accumu- lation of MDA, restrain respiration intensity and weight loss, allevi- ate the decline of total soluble solids, titrable acidity and VC con- tent, restrain the activity of PG and POD, slow down the senescence of fruits. It is better than the effect of single calcium treatment and single electrostatic field treatment, but no effect on the sensory eval- uation.

关 键 词：浸钙处理 电场 柑橘 贮藏 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]