摘要
为探明外源钙对甜樱桃采后货架期品质的影响,以晚熟品种"晚红珠"为研究试材,经不同浓度CaCl2(1.5%、2.5%)浸果5 min处理后,在货架条件(18~20℃)下存放,并测定其相关商品指标变化。结果表明:不同浓度CaCl2处理在货架期6 d内,可显著控制果实腐烂率和失水率的下降,保持果面色泽亮度和饱和度,维持果实硬度、减缓果实软化,延缓果实花青苷的合成以及保持果柄持绿程度。其中,1.5%CaCl2处理组在各个取样时间点测得的腐烂率和失水率均显著低于对照组(P<0.05),模拟货架条件下放置6 d内,腐烂率和失水率分别控制在5%和2.5%以内;2.5%CaCl2处理,在模拟货架条件下放置12、15 d时,硬度较对照组分别高17.0%、19.0%。因此,综合以上指标,1.5%CaCl2处理对甜樱桃货架期的延长具有显著效果。本研究为CaCl2在甜樱桃采后货架期保鲜技术中的应用提供了理论依据。
To investigate the effects of exogenous calcium on the shelf-life quality of sweet cherry, the late maturing sweet cherry variety ‘Wanhongzhu’ were dipped in different concentrations of CaCl2 solution(1.5%, 2.5%) for 5 min and then stored at 18 ~20 ℃, and the changes of related commodity indicators were determined. The results showed that in 6 days of the shelf-life, treatment with different concentrations of CaCl2 solution could significantly control the decrease of fruits decay rate and weight loss rate, maintain the brightness and saturation of fruit surface color, and keep the fruit firmness and slow down the fruit softening, retard the synthesis of anthocyanin, as well as keep the green degree of pedicel. The fruits decay rate and weight loss rate of the fruits treated by 1.5% CaCl2 solution were significantly higher than the control(P<0.05), were controlled within 5% and 2.5% in 6 days of simulated shelf-life. The firmness of fruits treated by 2.5% CaCl2 increased by 17.0% and 19.0%, after 12 and 15 days of storage respectively. In conclusion, the treatment with 1.5% CaCl2 solution could effectively prolong shelf-life of sweet cherry, which provide a theoretical basis for the application of CaCl2 in preservation technologies of sweet cherry in postharvest shelf-life.
作者
王丹
辛力
张倩
张雪丹
杨娟侠
张静
WANG Dan;XIN Li;ZHANG Qian;ZHANG Xue-dan;YANG Juan-xia;ZHANG Jing*(Shandong Institute of Pomology,Tai′an 271000,China)
出处
《保鲜与加工》
CAS
北大核心
2020年第1期24-30,共7页
Storage and Process
基金
山东省现代农业产业技术体系水果创新团队建设项目(SDAIT-03-022-11)
泰安市科技发展专项计划项目(201340629)
