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以“富士”苹果为试材,采用0%、2%、3%、4%4种不同浓度的CaCl2浸泡果实,研究了苹果采后不同浓度钙处理对贮藏期间苹果果实硬度和不同种类果胶含量的影响,以期探明莱西地区“富士”苹果采后钙处理的最适应浓度。结果表明:随着贮藏时间的延长,苹果果实的硬度下降,水溶性果胶(WSP)含量增加,共价结合果胶(CSP)含量减少,离子型果胶(ISP)含量变化不大;苹果果实硬度与WSP含量呈极显著负相关,与CSP含量呈极显著正相关,与离子型果胶(ISP)无显著相关性;与对照相比,不同浓度的钙处理都能改善贮藏期间苹果果实的硬度,能减缓WSP含量的增加和CSP含量的减少;4种浓度的钙处理中以2%CaCl2处理的效果最好;采后钙处理能有效保持苹果在贮藏期间的硬度,有效减缓WSP含量的增加和CSP含量的减少,从而延缓了果实的软化,延长了苹果的货架寿命。
The effects of different concentrations of calcium on postharvest apple fruit firmness and different types of apple during storage were studied using “Fuji ” apple as the test material, using 4 different concentrations of CaCl2 digested fruits 0%, 2%, 3%, 4% Pectin content in order to ascertain the most suitable concentration of postharvest calcium treatment for “Fuji ” apple in Lacey area. The results showed that with the extension of storage time, the firmness of apple fruit decreased, the content of water-soluble pectin (WSP) increased, the content of covalently bound pectin (CSP) decreased, and the content of ionic pectin (ISP) There was a significant negative correlation between fruit firmness and WSP content, a significant positive correlation with CSP content and no significant correlation with ionic pectin (ISP). Compared with the control, different concentrations of calcium treatment could improve the fruit quality , Which can slow down the increase of WSP content and decrease of CSP content. The effect of 2% CaCl2 treatment on the four kinds of calcium treatment is the best. The post-harvest calcium treatment can effectively maintain the hardness of apple during storage and effectively reduce the WSP content Increase and reduce the CSP content, thus delaying the softening of the fruit, extending the shelf life of the apple.