摘要
以"早凤"桃为实验材料,研究了生长期喷施1%硝酸钙+0.1%Vc处理(以下简称钙处理),对冰温贮藏后桃果实货架期的影响。结果表明,在果实生长期喷施钙能演唱果实的货架期和保持果实硬度,增加处理后果实中的钙含量,但叶绿素含量变化在处理与对照之间变化不大。钙处理后水溶性果胶和松弛结合型多糖含量明显低于对照,这可能是由于处理后降低了果胶甲酯酶和纤维素酶活性的关系。因此,钙处理能维持冰温贮藏后的"早凤"桃果实的品质,并延长其货架期。
By treating 1% Ca（NO3）2 ＋0.1% Vitamin C during the growth period, we investigated the effect of Calcium solution on the shelf life after ice temperature stored of “Zaofeng” peach [Prunus perical （L） Batsch]. The result showed that the intact fruit rate was raised and the firmness of fruit was maintained by spraying Ca（NO3）2 during the growth period of fruit. The content of Calcium was increased. But the variation of the content of chlorophyll between the treated one and the control is not significantly. The contents of water soluble pectin and loosely bound polysaccharide of the treated one are lower than those of control. It is possible that the activities of pectin methylesterase（PE） and cellulose（Cx） were decreased by treating. Thus the treating would maintain the quality of “Zaofeng” peach after ice temperature stored, and prolong its shelf life.
出处
《食品科技》
CAS
北大核心
2009年第5期50-53,56,共5页
Food Science and Technology
基金
北京市科委重大项目(D0706002040131)
关键词
桃
冰温
货架期
钙处理
peach
ice temperature storage
shelf-life
calcium treatment
