CaCl_(2)处理对常温下‘双冬蜜’桃果实贮藏性能的影响  

Effects of CaCl_(2)Treatment on Storage Performance of‘Shuangdongmi’Peach Fruit at Normal Temperature

作　　者：刘昀婕 方增玉 葛柯良 汪诗瑶 黄永红 马春晖 段艳欣 LIU Yunjie;FANG Zengyu;GE Keliang;WANG Shiyao;HUANG Yonghong;MA Chunhui;DUAN Yanxin(National Technology Centre for Whole Process Quality Control of FSEN Horticultural Products(Qingdao),Laboratory of Quality&Safety Risk Assessment for Fruit(Qingdao),Ministry of Agriculture and Rural Affairs,Qingdao Key Laboratory of Modern Agriculture Quality and Safety Engineering,College of Horticulture,Qingdao Agricultural University,Qingdao 266109,China)

机构地区：[1]全国名特优新农产品(园艺产品)全程质量控制技术青岛中心,农业农村部果品质量安全风险评估实验室(青岛),青岛市现代农业质量与安全工程重点实验室,青岛农业大学园艺学院,山东青岛266109

出　　处：《食品科技》2022年第9期21-26,共6页Food Science and Technology

基　　金：国家重点研发计划项目(2018YFD1000200);山东省自然基金面上项目(ZR2020MC136);山东省良种工程项目(2020LZGC007);山东省高等学校国家级大学生创新训练项目(S202010435027)。

摘　　要：桃是呼吸跃变型果实,采后易软化腐烂。‘双冬蜜’为极晚熟桃,果实成熟期为11月上中旬,风味甜、着色好、不裂果,在晚熟桃市场优势突出。为延长该桃果实贮藏寿命,该研究以‘双冬蜜’桃为试材,探讨了常温下不同浓度CaCl_(2)处理对桃果实贮藏性能的影响。结果表明,1%、2%、3%CaCl_(2)处理均能显著抑制桃果实硬度与Vc含量的下降,抑制失重率的上升,有效维持果实的色泽,其中,以2%处理的效果最好,常温贮藏寿命可延长9 d以上。尽管贮藏前期(3~9 d)2%CaCl_(2)在一定程度上降低了果实的可溶性固形物含量,但贮藏后期与对照差异不显著,且减缓了该指标的变化幅度。进一步研究发现,2%CaCl_(2)处理能显著降低多聚半乳糖醛酸酶(PG)活性,并在一定程度上降低纤维素酶(Cx)活性,这可能是其使果实保持较高硬度的主要原因之一。因此,2%CaCl_(2)在延缓‘双冬蜜’桃果实软化、延长贮藏寿命方面有显著效果。Peach is a respiratory climacteric fruit,which is easy to soften and rot after harvest.‘Shuangdongmi’is a very late maturing peach.The fruit ripens in the first and middle of November.The fruit is outstanding in the late ripening peach market with advantages of sweet flavor,good coloring,and no cracking fruit.In order to prolong the storage life of this peach fruit,the effects of different concentrations of CaCl_(2) on the fruit storage performance were studied with‘Shuangdongmi’peach as test material at room temperature.The results showed that 1%,2%and 3% CaCl_(2) treatment could significantly inhibit the decrease of peach fruit firmness and Vc content,inhibit the increase of weight loss rate,and effectively maintain the color of peach fruit.Among them,2%treatment had the best effect,and the storage life could be prolonged by more than 9 days.Although 2%CaCl_(2) in the early storage(3~9 days)reduced the soluble solid content of fruit to a certain extent,there was no significant difference during the late storage between the treatment and the control,and 2% CaCl_(2) also slowed down the change range of this index.Further study indicated that 2% CaCl_(2) treatment could significantly reduce polygalacturonase(PG)activity,and decreased the cellulase(Cx)activity to a certain extent,which may be responsible for maintaining high fruit firmness.Therefore,2% CaCl_(2) has a significant effect on delaying the softening of‘Shuangdongmi’peach fruit and prolonging the fruit storage life.

关 键 词：‘双冬蜜’桃 CaCl_(2) 采后贮藏 细胞壁降解酶 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]