摘要
以纽荷尔脐橙为试验材料,研究了不同浓度(0.5%,1.0%,1.5%)不同类型钙化合物(碳酸氢钙、硝酸钙、柠檬酸钙)对脐橙果实采后衰老的影响.结果表明:喷施钙素提高了果皮钙含量,控制了果实枯水,从而提高了出汁率;钙素处理还增加了原果胶含量,减缓了果实软化速率;钙处理显著提高了果实中SOD、POD、CAT的活性,降低了MDA和活性氧的含量,可显著延缓果实的衰老进程.各种钙化合物处理的效果以0.5%硝酸钙效果最好.
The experiment has been carried out to study senescence during storage, with newhall navel orange the effect of Ca treatment on the fruits postharvest fruits as experiment materials. The results show that. Calcium treatment can significantly improve calcium contents in navel orange, reduce the section-dr-ying and increase the juice rate~ Calcium treatment also increases original pectin content, and delays the fruit senescence rate. The results also show that calcium treatment remarkably increases the SOD, POD and CAT activities and reduces the MDA content and active oxygen content, and remarkably reduces post- pone senescence. Comparing with the effects of different types of calcium compounds, 0.5% Ca （NO3）2 is the best calcium treatment.
出处
《西南师范大学学报（自然科学版）》
CAS
CSCD
北大核心
2013年第2期85-89,共5页
Journal of Southwest China Normal University(Natural Science Edition)
关键词
脐橙
贮藏
衰老
钙素
navel orange
storage
senescence
Calcium
