采后钙处理对甜柿贮藏品质的影响  

Effect of Calcium Treatment on Storage Quality of Sweet Persimmon

作　　者：孙文文 刘梦培 纵伟 傅建敏 索玉静 韩卫娟 SUN Wenwen;LIU Mengpei;ZONG Wei;FU Jianmin;SUO Yujing;HAN Weijuan(College of Food and Engineering,Zhengzhou University of Light Industry,Zhengzhou 450002;Paulownia Research and Development Center,National Forestry and Grassland Administration,Zhengzhou 450003)

机构地区：[1]郑州轻工业大学食品与生物工程学院,郑州450002 [2]国家林业和草原局泡桐研究开发中心,郑州450003

出　　处：《食品工业》2021年第11期220-224,共5页The Food Industry

基　　金：国家重点研发计划资助项目(2019YFD1001200);河南省科技攻关项目(192102110061);河南省高等学校重点科研项(20A550011)。

摘　　要：以"阳丰"甜柿为试材,通过测定CaCl_(2)处理后的柿果实在室温贮藏期(0, 5, 10, 15和20 d)硬度、色差、含水量、可溶性固形物(SSC)、可滴定酸(TA)、果胶组成、总钙离子质量分数和果胶降解酶活性的变化规律,探讨Ca Cl_(2)处理对采后柿果实贮藏品质的影响。结果表明:在贮藏的第20天,处理组比对照组的硬度增加4.67 kg/cm^(2),钙离子质量分数升高29.30 mg/kg,总色差(?E)增加4.93,但WSP质量分数降低0.27%,多聚半乳糖醛酸酶(PG)、果胶甲酯酶(PE)和果胶裂解酶(PL)活力分别降低10.53μg/(min·g), 2.23△OD/(g·min)和0.81 U/g。综上, CaCl_(2)处理可延缓果实在贮藏期间的硬度、色差与总钙离子质量分数的下降,抑制PG、PE、PL活性和WSP质量分数的升高。因此, CaCl_(2)处理可以有效维持采后柿果实的贮藏品质。With "Youhou" sweet persimmon as test material, the changes of hardness, color difference, water content, soluble solids(SSC), Titration acid(TA), pectin composition, total calcium content and pectin degrading enzymes activity of persimmon fruits treated with CaCl_(2)during storage at room temperature(0, 5, 10, 15, 20 d) were determined to explore the effect of CaCl_(2)treatment on the storage quality of postharvest persimmon fruits. The results showed that on the 20 d of storage, compared with the control group, the hardness, calcium content and △E of the treatment group increased by 4.67 kg/cm^(2), 29.30 mg/kg and 4.93, respectively, but the water-soluble pectin(WSP) content, polygalacturonase(PG), pectin methyl esterase(PE) and pectin lyase(PL) activity decreased by 0.27%, 10.53 μg/(min·g), 2.23△OD/(g·min) and 0.81 U/g, respectively. In summary,CaCl;treatment could delay the hardness, color difference and total calcium content, and inhibit the increase of PG, PE, PL activity and WSP content of fruits during storage. Therefore, CaCl;treatment could effectively prolong the storage quality of postharvest persimmon fruits.

关 键 词：甜柿 CaCl_(2) 果胶 贮藏品质 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]