【摘要】 为探究不同质量浓度葡萄糖酸钙（Ca-Glu）处理对阿克苏红富士苹果贮藏期间品质的影响，以阿克苏红富士苹果为试材，分别采用去离子水及5、10、20 g/L Ca-Glu溶液对其进行浸泡处理，表皮水分晾干后于（0±0.5）℃下贮藏，每30 d对果实的品质指标和理化指标进行测定分析。结果表明：CaGlu处理有效减缓了果实硬度、总糖含量的下降和可滴定酸的消耗，抑制了过氧化氢含量、丙二醛含量、多酚氧化酶活性及相对电导率的升高，保持了较高的苯丙氨酸解氨酶、谷胱甘肽还原酶、超氧化物歧化酶、过氧化氢酶、过氧化物酶和抗坏血酸过氧化物酶的活性，其中，10 g/L Ca-Glu处理效果最好。综上，10 g/L Ca-Glu处理能很好地维持贮藏期间苹果的品质。更多还原

【Abstract】 This study aimed to investigate the effects of different concentrations of calcium gluconate(Ca-Glu) treatments on the qualities of Aksu Red Fuji apples during storage. The Aksu Red Fuji apples were soaked in deionized water, 5, 10, 20 g/L Ca-Glu solution, respectively, and then stored at(0±0.5)℃ after drying of the skin moisture, then the fruits qualities and physicochemical indices were measured and analyzed every 30 days. The results showed that Ca-Glu treatments effectively slowed down the decline of fruits firmness, total sugar contents and titratable acid consumption, inhibited the increase of hydrogen peroxide contents, malondialdehyde contents, polyphenol oxidase activity and relative conductivity, and maintained high activities of phenylalanine ammonia-lyase, glutathione reductase, superoxide dismutase, catalase, peroxidase and ascorbic acid peroxidase. Among them, the effect of 10 g/L Ca-Glu treatment was better. In conclusion, 10 g/L Ca-Glu treatment could well maintain the apples qualities during storage.更多还原