摘要
香梨(Pyrus bretschneideri Rehd.cv.Xiang-li)系新疆著名特产,肉细多汁、品质优良,具有浓郁的芳香。但香梨在贮运中腐烂较严重,直接影响市场供应和出口质量。廖明康等研究香梨气调贮藏获得良好效果。张维一等研究表明,香梨果实在气调贮藏条件下,因湿度太高可能导致果心和果肉迅速累积乙醇和乙酸乙酯,引起果点扩大或形成花斑。近年来在水果贮藏中采用钙处理引起人们的注意。有研究表明,钙能抑制果实呼吸,减少乙烯产生。Sams等认为,钙处理金冠苹果,果实乙烯释放量随着钙浓度的增加而逐渐下降,但对呼吸强度无明显影响。果实采后用钙处理能明显减轻内部溃烂、苦痘病和果肉变软等。本试验就香梨采后用钙处理对果实呼吸变化、乙烯释放、挥发性物质产生以及品质和生理病害等的影响进行了研究。 材 料 与 方 法 供试香梨果实采自新疆沙依东园艺场,成熟度一致,大小均匀,平均横径5.3cm、单果重108g。采后3天随机将果实分为4组,每组204个果实,3次重复,分别放入0％(对照)、4％、8％和16％(W/V)的CaCl_2溶液中(加压板使其全部浸没在溶液中),置于真空干燥箱(型号668)内减压至250mm汞柱 5分钟,然后解除减压,
Kuerle sweetpear were vacuum-infiltrated with CaCl2 solution after harvest. Calcium can postpone its respiration climacteric and lower the peak of climacteric. The treated pear which is stored firstly at 0-1 ℃for 80 days, then at 18-20 ℃ for 6 days shows that calcium could inhi-bit the respiration, lower the amount of ethylene released and reduce the production of alcohol, ethyl acetate, acetaldehyde and acetone by pear.During storage, calcinm can keep the firmness of pear and reduce loss of ascorbic acid.The relative conductivity of pulp and membrane permeability decrease as the concentration of calcium increase.Forming blotches and rotting specks on the peel are sharply reducedat the later stage of storage, Calcium has no effect on titratable acid and soluble solid during the storage.
出处
《园艺学报》
CAS
CSCD
北大核心
1991年第4期365-368,共4页
Acta Horticulturae Sinica
关键词
香梨
钙
梨
呼吸
乙烯释放
梨
贮藏
Kuerle sweetpear
Calcium
Respiration
Ethylene production
