采后浸钙对空心李果实相关酶活性的影响  

Effect of CaCl_2 Dipping on Enzyme Activities of Plum Variety Kong Xinli after Postharvest

作　　者：张义[1] 刘亚宁 马茜茹[1] 

机构地区：[1]长江大学,湖北荆州434025 [2]建始绮丽果业有限责任公司

出　　处：《现代农业科技》2015年第19期311-312,共2页Modern Agricultural Science and Technology

基　　金：湖北省科技支撑计划(2014BBA180);湖北省科技计划(农业)(2011BBB051)

摘　　要：以湖北省建始县地方品种空心李果实为试验材料,用清水和0.5%、2.0%的Ca Cl2浸果5 min,研究浸钙对空心李果实软化相关酶活性的影响。在空心李35 d的贮藏过程中,各处理果实中PPO活性均在贮藏前期出现一个高峰;PG活性也为单峰曲线,但峰值在中期;Cx活性也呈现波动变化趋势。除了2.0%Ca Cl2处理的CX活性在第7天和第28天显著或极显著低于清水处理外,其他各指标各处理间在各测定点均未出现显著性差异。在贮藏前后,果实中各测定指标的总体变化不大。这说明在35 d的贮藏期,低温是影响空心李果实生理变化的主要因素,而浸钙处理只是辅助因素。To study the effects of calcium dipping fruits on the enzyme activities related to fruit softening,the experiment with water and 0.5%, 2.0% CaC12 dipping fruits for 5 min was conducted with Hubei Jianshi County local plum varieties of Kong Xinli fruits as the experimental material. In the storage process of 35 d, among water and the calcium treatments, the polyphenoloxidase （PPO）activities had a peak in the early stage of storage, the polygalacturonase （PG）activities showed a curve with one peak in the middle stage, the eellulase （Cx）activities also presented fluctuation trend. Except that the Cx activity by the 2.0% CaC12 dipping was significantly or extremely significantly lower than one by water dipping at 7 d and 28 d ,other indexes among every treatment （including water treatment ）didn＇t show significantly differences in all the test points. The value of every index in the fruits showed little change before and after storage. This indicated that the temperature was the main factor to affect the physiological changes of the fruits and calcium dipping was only a supplementary factor in the storage period of 35 d.

关 键 词：空心李 浸钙 多酚氧化酶 多聚半乳糖醛酸酶 纤维素酶 

分 类 号：S662.3[农业科学—果树学]