采前喷施糖醇钙对橘湘早温州蜜柑果实品质和贮藏性的影响  

Effect of preharvest spraying sugar alcohol calcium on fruit quality and storability of‘Juxiangzao’satsuma mandarin

作　　者：廖俭 李大志[1] 李娜[1] 李思晴 吕超 邓子牛[1] 戴素明[1] LIAO Jian;LI Dazhi;LI Na;LI Siqing;LU Chao;DENG Ziniu;DAI Suming(College of Horticulture,Hunan Agricultural University,Changsha410128;Chenzhou Zhanxiang Green Agriculture Co.,Ltd.;Sinochem Modern Agriculture(Guangxi)Co.,Ltd.)

机构地区：[1]湖南农业大学园艺学院,长沙410128 [2]郴州展翔绿色农业有限公司 [3]中化现代农业(广西)有限公司

出　　处：《中国果树》2022年第7期23-26,共4页China Fruits

基　　金：财政部和农业农村部:国家现代农业(柑橘)产业技术体系(CARS-26)。

摘　　要：以特早熟温州蜜柑橘湘早为试材,在采果前15 d喷施糖醇钙50、500、1000倍液(钙浓度分别为3.5、0.35、0.175 g/L)和氯化钙(钙浓度0.35 g/L),研究其对果实品质和果实常温贮藏的影响。结果表明,在果实采收时,糖醇钙500倍液处理的果实品质最佳,其可溶性固形物、维生素C含量分别较对照增加了8.58%和6.37%,可滴定酸含量降低了9.52%。在果实常温贮藏14 d后,所有采前喷施糖醇钙的处理均能延缓果实贮藏品质变劣,其中糖醇钙1000倍液处理对贮藏果实可溶性固形物和维生素C含量提升的效果最为显著;糖醇钙500倍液处理延缓果实失水的效果最为显著;糖醇钙50倍液处理能显著加速贮藏期果实可滴定酸含量的下降幅度,且在贮藏期内未观察到呼吸高峰。相比氯化钙处理,相同钙浓度的糖醇钙处理(糖醇钙500倍液)更能促进田间果实可溶性固形物和维生素C含量的形成,且对贮藏果实也有促进维生素C含量的形成和推迟呼吸高峰的作用。综合分析认为,采前喷施糖醇钙是改善柑橘品质和耐藏性能的有效措施,且以糖醇钙500倍液处理的效果最优。Using the extra-early maturing satsuma mandarin’Juxiangzao’as test material,four kinds of calcium solutions were sprayed on the 15st day before harvest,including sugar alcohol calcium of 50,500,1000 times solution(calcium concentration 3.5,0.35 and 0.175 g/L respectively)and calcium chloride(calcium concentration 0.35 g/L).The effects of different calcium treatments on the fruit quality and storablility at room temperature were analyzed.The results showed that the quality of fruit with 500 times sugar alcohol calcium solution was the best when the fruit was harvested.Compared with the control,the contents of the soluble solids and vitamin C were increased by 8.58% and 6.37% respectively,and the titratable acid decreased by 9.52%.After fruits had been stored at room temperature for 14 days,all preharvest treatments with spraying sugar alcohol calcium could delay the deterioration of fruit storage quality.The treatment with 1000 times sugar alcohol calcium solution could significantly increased the contents of the soluble solids and vitamin C of the stored fruits,the treatment with 500 times sugar alcohol calcium solution could significantly delay fruit water loss,the treatment with 50 times sugar alcohol calcium solution could significantly accelerate the reduction of the titratable acid of fruits during storage,and no respiratory peak was observed during storage.Compared with calcium chloride treatment,sugar alcohol calcium treatment with the same calcium concentration(500 times sugar alcohol calcium solution)could promote the formation of soluble solids and vitamin C for field fruits,also promote the formation of vitamin C and delay the peak of respiration for the stored fruits.Comprehensive analysis showed that preharvest spraying sugar alcohol calcium was an effective measure to improve citrus quality and storability,and the effect of 500 times sugar alcohol calcium solution was the best.

关 键 词：橘湘早 糖醇钙 果实品质 耐藏性 

分 类 号：S666.1[农业科学—果树学]