不同钙制剂对烟富3号苹果采后贮藏品质的影响  

Effects of different calcium preparations on postharvest storage quality of Yanfu 3 apple fruit

作　　者：崔玉照 颜冬云 王文昊 谭慧婷 孙伟 CUI Yuzhao;YAN Dongyun;WANG Wenhao;TAN Huiting;SUN Wei(College of Environmental Science and Engineering,Qingdao University,Qingdao 266071,Shandong,China)

机构地区：[1]青岛大学环境科学与工程学院,山东青岛266071

出　　处：《浙江农业学报》2023年第7期1582-1590,共9页Acta Agriculturae Zhejiangensis

基　　金：国家自然科学基金(31972516);山东省重点研发计划项目(2017GNC11116)。

摘　　要：研究硝酸钙、山梨醇混合钙(螯合率为0%)和山梨醇螯合钙(螯合率为100%)处理对烟富3号苹果在贮藏期间主要生理生化指标的影响,探讨其对果实软化的响应机制,以期为苹果采后保鲜提供理论依据。以烟富3号苹果为试材,采后分别浸泡在钙离子质量分数均为0.34%的上述钙制剂20 min,以清水为对照,研究不同形态钙处理对果实硬度、可溶性固形物、酸度、原果胶、维生素C、丙二醛含量和果胶甲酯酶、超氧化物歧化酶活性的影响。结果表明,与对照相比,不同钙形态处理均能维持果实硬度、酸度、可溶性固形物和原果胶含量,抑制果胶甲酯酶活性与丙二醛含量增加,并提高维生素C含量和超氧化物歧化酶活性。其中,在贮藏60 d时,对照、硝酸钙、山梨醇混合钙和山梨醇螯合钙处理的果实硬度分别较初始状态下降30.89%、24.92%、23.07%和22.94%,以山梨醇螯合钙浸泡处理效果最优。因此,可通过采后浸泡山梨醇螯合钙来提高苹果贮藏品质,延长苹果贮藏期。In order to provide a theoretical basis for postharvest preservation of apple,this study investigated the effects of calcium nitrate,sorbitol mixed calcium(chelating rate was 0%)and sorbitol chelated calcium(chelating rate was 100%)on the main physiological and biochemical indexes of Yanfu 3 apple during storage,and explored the response mechanism to fruits softening.Yanfu 3 apple were soaked in the above calcium preparations with the mass fraction of calcium ion of 0.34%for 20 minutes after harvest,respectively.The effects of different forms of calcium treatment on the fruit hardness,soluble solid,acidity,pectin,vitamin C,malondialdehyde content,the activities of pectin methyl esterase and superoxide dismutase were studied.The results showed that,compared with the control group of water,different calcium morphologies could maintain fruit hardness,acidity,soluble solid and pectin content,inhibit the increase of pectin methylesterase activity and malondialdehyde content,and increase vitamin C content and superoxide dismutase activity.Compared with the initial storage stage,the fruit hardness of control,calcium nitrate,sorbitol mixed calcium and sorbitol chelated calcium treatments decreased by 30.89%,24.92%,23.07%and 22.94%after 60 days of storage,respectively.Therefore,postharvest soaking with sorbitol chelated calcium showed the best effect,which can improve the storage quality and prolong the shelf life of apple.

关 键 词：苹果 山梨醇螯合钙 采后处理 螯合率 贮藏品质 

分 类 号：S661.1[农业科学—果树学]