【作者】 杨增军； 王成荣； 冯双庆； 周山涛；

【Author】 Yang Zengjun Wang Chengrong (Dept. of Food Science, Laiyang Agricultural College of Shandong, Laiyang , Shandong 265200), Feng Shuangqing & Zhou Shantao (Dept. of Food Science, Beijing Agricultural University , Beijing 100094)

【机构】 山东莱阳农学院食品系； 北京农业大学食品系；

【摘要】 雪花梨果实采后常压浸泡6％CaCl215分钟或减压浸泡4％CaCl2 2分钟能保持贮藏过程中的果实硬度(果实硬度与果肉钙含量呈显著正相关,r=0．9750)和果皮绿色,改善果实外观,延缓和抑制乙烯释放量和呼吸强度。贮藏202天后,其商品率分别为97．8％和98．5％,果肉褐变指数均为零。采后浸钙并能延长雪花梨果实的货架寿命。在21天的货架期间,采后浸钙能抑制果肉褐变的发展,延缓果实的转黄。更多还原

【Abstract】 With pear fruits being dipped in 6% CaCl2 solution for 15 minutes or vacuum-infiltrated in 4% CaCl2 solution for 2 iinutes after harvest, fruit firmness (fruit firmness was significantly correlated to calcium content in fruit flesh, r=0. 9750), fruit greeness and fruit appearance of Shue’ pear could be improved during the storage, ethylene production and respiratory rate were delayed or inhibited. The percentage of commodity of Shue pear was 97.8% and 98. 5% respectively after fruits were stored for 202 days. Both of flesh browning indexes were zero. The shelf life of Shue pear could be prolonged when fruits were dipptd in Ca-solutions after harvest. Under this treatment, flesh browning and yellow truning were inhibited during 21 days shelf.更多还原