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以“南果梨”为试材,研究2%氯化钙处理、0.2%壳聚糖涂膜处理及2%柠檬酸处理对果实贮藏期间果皮褐变及钙形态的影响。结果表明:贮藏期间,氯化钙处理、壳聚糖涂膜处理、柠檬酸处理与对照相比显著提高了果皮中总钙含量,延缓了总钙含量的下降;果胶酸钙是果皮中的主要钙形态,约占全钙的53.4%~75.1%;氯化钙处理、壳聚糖涂膜处理和柠檬酸处理显著抑制了果皮中水溶性钙、果胶酸钙下降,促进草酸钙的增加;贮藏末期,氯化钙处理“南果梨”果皮褐变指数为5.556%、壳聚糖涂膜处理果皮褐变指数为16.667%、柠檬酸处理果皮褐变指数为25.000%,对照果皮褐变指数高达88.889%。相关性分析表明,果皮褐变与水溶性钙、果胶酸钙和草酸钙呈显著负相关,与磷酸钙呈显著正相关;氯化钙处理、壳聚糖涂膜处理和柠檬酸处理等3种处理都能通过控制可溶性钙向难溶性钙转变,抑制了果皮褐变的发生,其中以氯化钙处理效果最好。
The effects of 2% calcium chloride treatment, 0.2% chitosan coating and 2% citric acid treatment on pericarp browning and calcium morphology during fruit storage were studied using “Nanguo Pear” as experimental material. The results showed that during the storage period, calcium chloride treatment, chitosan coating treatment and citric acid treatment significantly increased the total calcium content in the peel and delayed the decrease of total calcium content; calcium pectinate was the The main calcium forms accounted for 53.4% ~ 75.1% of the total calcium. Calcium chloride treatment, chitosan coating treatment and citric acid treatment significantly inhibited the decrease of water-soluble calcium and calcium pectinate in the pericarp and promoted the increase of calcium oxalate At the end of storage period, the browning index of peel was 5.556%, the peel browning index of chitosan film coating was 16.667%, the peel browning index of citric acid treatment was 25.000% Variable index up to 88.889%. Correlation analysis showed that pericarp browning was significantly and negatively correlated with water-soluble calcium, calcium pectinate and calcium oxalate, and had a significant positive correlation with calcium phosphate; calcium chloride treatment, chitosan coating treatment and citric acid treatment.3 All kinds of treatments could control the transformation of soluble calcium to insoluble calcium and inhibit the occurrence of browning of pericarp, among which the treatment with calcium chloride was the best.