【摘要】 以黑宝石李(Fraiar)果实为试材,研究了不同浓度钙(0.5%、1%、2%和4%)处理对果实品质及生理特性的影响。结果表明,钙处理减缓果实TA、可溶性糖含量的降低,抑制了SSC含量的升高,保证了较高硬度,抑制PPO和POD活性增加,保持较高SOD活性,延长了贮藏时间,以1%CaCl2处理效果最好。更多还原

【Abstract】 Using Fraiar plum fruit as the test material,the changes in quality and physiology characteristic of fruits treated by different concentrations (0.5%, 1%, 2% and 4%) of calcium were investigated. The results showed that the reduction of the contents of titratable acid and soluble sugar is slowdown, the increase of soluble solid content is inhibited, and the hardness of plum fruits is kept, thus calcium treatment improves the fruit quality. In addition, the accumulation of MDA content is inhibited, which keeps the cell membrane intact; the activity of POD is depressed, while the activity of SOD is enhanced, which enhance the antioxidant activity of fruits; the activity of PPO is inhibited, and the brownness, the ripening and the senescence of plum fruits are effectively lingered. Therefore the calcium treatments prolong the storage duration of fruits, especially 1% CaCl2 presents the optimum protection effects.更多还原