【摘要】 适宜浓度的钙处理(20℃、6％,0℃、4％)能有效地减缓南果梨贮藏过程中呼吸作用,推迟呼吸高峰的出现和硬度的降低,减少酚类物质含量的降低,降低多酚氧化酶(PPO)活性,保持超氧化物歧化酶(SOD)和过氧化氢酶(CAT)较高活性,推迟褐变的发生,并降低褐变指数,延缓衰老。但过高浓度的钙处理(>8％)会造成钙伤害,影响贮藏效果。更多还原

【Abstract】 Proper calcium concentration treatment (20C , 6%, 0℃> 4%) could effectively inhibit the respiratory rate and the decrease in the hardness of the fruits, postpone the occurrence of respiraory peak, reduce the activity of PPO. keep the activity of SOD and CAT, reduce the brovoning index and postpone the occurrence of enzyme brovoning and senescence. But too high calcium concentraion treatment > 8%) did damage to Nanguo pearand influenced the storage effectiveness.更多还原