改良浸钙法对甜樱桃保鲜效果的影响  

Effect of modified calcium immersion treatment on preservation of sweet cherry

作　　者：刘绪[1,2] 李欢 黄潇漪 向月 张华玲 LIU Xu;LI Huan;HUANG Xiaoyi;XIANG Yue;ZHANG Hualing(Chengdu Normal University,Chengdu 610000;Liquor Marking Biological Technology and Application of Key Laboratory of Sichuan Province,Zigong 643000)

机构地区：[1]成都师范学院,成都610000 [2]酿酒生物技术及应用四川省重点实验室,自贡643000

出　　处：《安徽农业大学学报》2021年第3期390-396,共7页Journal of Anhui Agricultural University

基　　金：四川省科技计划重点研发项目(2019YFG0170,2021YFN0108);酿酒生物技术及应用四川省重点实验室开放基金项目(NJ2017-13)共同资助。

摘　　要：为探讨氯化钙、山梨酸钾和海藻酸钠对甜樱桃采后贮藏保鲜防腐效果的影响,在4℃冷藏条件下,将浸氯化钙操作、海藻酸钠涂膜与山梨酸钾进行复配处理,通过测定不同贮藏时间下可能对果实腐败变质产生影响的各种生理活性物质的变化来判断和得到甜樱桃保鲜防腐的最佳工艺。结果显示,各试剂最佳的浓度和浸泡时间分别是以20 g·L^(-1)氯化钙浸泡15 min,5 g·L^(-1)山梨酸钾浸泡3 min,2%海藻酸钠浸泡5 min,其中氯化钙和山梨酸钾两者进行复配处理的贮藏效果和感官性能最佳,使得在4℃冷藏条件下,甜樱桃的最佳贮存时间可达到32 d;相比对照组,分别可显著提高多酚氧化酶、过氧化物酶活性和超氧化物歧化酶清除率至47.25%、50.10%和45.30%,感官评定分值可以达到14分(总共20分)。研究表明,不同浓度的氯化钙处理、山梨酸钾处理及海藻酸钠试剂处理甜樱桃果实,均能不同程度地提高果实的耐贮性,减缓果实衰老变质,有效提升保鲜防腐的作用。The experiment mainly discussed the effects of calcium chloride,potassium sorbate and sodium alginate on the anticorrosion effect of cherry after harvest preservation.Under 4℃cold storage condition,sweet cherries were treated with calcium chloride leaching,sodium alginate coating film and potassium sorbate in a certain way,and the optimum process of preservation and anticorrosion of cherry was judged and obtained by measuring the changes of various physiological active substances which may affect the spoilage of fruit under different storage time.The experimental results showed that the optimum concentration and soaking time of each reagent were soaked in 20 g·L^(-1) calcium chloride for 15 min,5 g·L^(-1) potassium sorbate for 3 min,and 2%sodium alginate for 5 min,and the storage effect and sensory performance of calcium chloride+potassium sorbate were the best,and in 4℃refrigeration conditions,the optimum storage time of cherries could reach 32 days;the treatment could significantly increase PPO and POD activities and SOD clearance rate in the sweet cherry by 47.25%,50.10%and 45.30%as compared with the control group,and the sensory evaluation score of the sweet cherry could reach 14 points(total 20 points).The results indicated that the treatments with different concentrations of calcium chloride,potassium sorbate processing,and sodium alginate reagent on the sweet cherry can improve its storage resistance to different degrees,slow down the aging of fruit deterioration,and effectively enhance the role of preservation and corrosion protection.

关 键 词：甜樱桃 浸钙处理 山梨酸钾 海藻酸钠 保鲜防腐 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]