摘要
雪花梨红肉病(果肉褐变),是由CO_2伤害引起的一种生理病害。贮藏环境中0.2％～0.6％CO_2增加果实红肉病发病率。浸钙处理可以明显减少果实红肉病、降低细胞膜透性、增加果肉钙含量,钙与CO_2具有拮抗作用。红肉病不是由冷害所致,梨果采后直接入0℃库贮藏,可降低红肉病发病率。
The browning flesh (B. F. ) of Xue Hua pear is a physiological disorder induced by carbon dioxide (CO_2) , The fruit stored in 0. 2%~0. 6% CO_2 shows higher B. F. than in air. CO_2 increases the cell membrance osmolarity of the pear flesh. It damages cells and induces tissues browning. Calcium (Ca) treatment reduces B. F. , decreases cell membrance osmolarity and increases Ca content of the pear flesh. Ca is antagonist to CO_2. There is less B. F. and higher Ca content in smaller fruit than those in bigger one. B. F. is not caused by chilling injury. The fruit can be stored in O℃ immediately after harvest , and B. F. is reduced.
出处
《园艺学报》
CAS
CSCD
北大核心
1993年第1期8-12,共5页
Acta Horticulturae Sinica
关键词
雪花梨
红肉病
贮藏
梨
钙处理
Xue Hua pear
Browning flesh
Carbon dioxide (CO_2) injury
Calcium (Ca) treatment
