采前钙处理对大红袍李果实贮藏品质的影响  

Effects of Pre-Harvest Calcium Treatment on Storage Quality of Plum Fruit of Dahongpao

作　　者：张婷婷 周倩[1] 郝邢维 纪淑娟[1] 魏宝东[1] 程顺昌[1] 周鑫[1] 郝义[2] ZHANG Tingting;ZHOU Qian;HAO Xingwei;JI Shujuan;WEI Baodong;CHENG Shunchang;ZHOU Xin;HAO Yi(College of Food Science,Shenyang Agricultural University,Shenyang 110161,China;Liaoning Institute of Fruit Science,Yingkou 115009,China)

机构地区：[1]沈阳农业大学食品学院,辽宁沈阳110161 [2]辽宁省果树科学研究所,辽宁营口115009

出　　处：《食品科技》2022年第9期15-20,共6页Food Science and Technology

基　　金：国家重点研发计划项目(2017YFD0401305);营口市大石桥特色果品商品化提升科技特派团项目(2021JH1/0100009)。

摘　　要：为研究采前硝酸钙处理对大红袍李果实的贮藏保鲜品质的影响,以大红袍李果实为试验材料,在采前30 d分别采用0.5%、1.0%、1.5%的硝酸钙对试验李树的叶面及其果实进行喷施处理。采后预冷24 h,置于(0±0.5)℃的冷库中进行贮藏,每7天测定李果实呼吸强度、乙烯释放量、相对电导率、多酚氧化酶、过氧化物酶、多聚半乳糖醛酸酶及纤维素酶等指标,确定采前硝酸钙处理大红袍李果实的最佳浓度。结果发现,采前30 d进行1.0%的硝酸钙处理能有效降低采后李果实的呼吸强度,明显抑制多酚氧化酶、多聚半乳糖醛酸酶、纤维素酶的活性,提高过氧化物酶活性,维持大红袍李果实采后品质,延长其贮藏保鲜期。In order to study the effects of calcium nitrate treatment on storage and preservation quality of Dahongpao plum(Prunus salicina)fruits,the leaves and fruits of plum were sprayed with 0.5%,1.0%and 1.5%calcium nitrate 30 days before harvest.The fruits were stored in cold storage at(0±0.5)℃after pre-cooling 24 h.The respiratory intensity,ethylene release,relative conductivity,polyphenol oxidase,peroxidase,polygalacturonase and cellulase of plum fruits were determined every 7 days to determine the optimal concentration of calcium nitrate treatment on plum fruits before harvest.The results showed that 1.0%calcium nitrate treatment 30 days before harvest can effectively reduce the respiration intensity of postharvest plum fruit,significantly inhibit the activities of polyphenol oxidase,polygalacturonase and cellulase,improve the activity of peroxidase,maintain the postharvest plum fruit quality,prolong the storage period.

关 键 词：李果实 硝酸钙 采前处理 贮藏保鲜 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]