3种不同钙试剂处理对贵长猕猴桃保鲜效果的影响  

3 different treatments on the calcium reagent Preservation Effects of Guichang kiwi

作　　者：杜超[1,2] 王金华[1,2] 刘彦修 王瑞[1,2] 

机构地区：[1]贵阳学院,贵州贵阳550005 [2]贵州省果品加工工程技术研究中心,贵州贵阳550005

出　　处：《贵阳学院学报（自然科学版）》2015年第4期34-37,40,共5页Journal of Guiyang University：Natural Sciences

基　　金：贵州省教育厅"125"重大科技专项:特色果品工业化生产关键技术及质量控制体系集成研究(项目编号:黔教合重大专项[2013]024号)

摘　　要：以贵州主栽猕猴桃品种贵长猕猴桃为试材,探求硝酸钙、氯化钙、醋酸钙3种不同钙试剂对贵长猕猴桃在低温贮藏期间保鲜效果的影响,筛选出针对贵长猕猴桃的最优钙试剂品种。结果表明:经过0.08mol/L氯化钙处理的贵长猕猴桃,在低温贮藏下,能减缓可滴定酸和糖的降解,减少丙二醛的积累,贮藏第90d时,还未出现乙烯跃变峰,硬度高达11.43 kg/cm2,而且没有出现果实软化和腐烂的现象,保持了果实的原始风味,为3组钙试剂中保鲜效果最优。The main cultivated varieties in Guizhou Kiwi Guichang kiwi as test materials, explore calcium nitrate, calcium chloride, calcium acetate, calcium reagent three different kiwifruit in Guichang kiwi during storage at low temperature preservation effect, screened for the optimal calcium reagent species. The results showed that ： After 0.08 mol / L calcium chloride Guichang kiwi, in cold storage, slowing down the titratable acidity and the sugar degradation, reducing the accumulation of malondialdehyde, When the storage 90d, the ethylene climacteric is yet to come peak, hardness up to 11.43 kg/cm2, and no fruit softening and decay, keeping the original flavor of the fruit for the three groups of calcium reagent optimal preservation effect.

关 键 词：贵长 猕猴桃 钙 保鲜 

分 类 号：S663.4[农业科学—果树学]