| 采后浸钙对雪花梨果肉褐变的影响 |
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| 引用本文： | 杨增军,冯双庆.采后浸钙对雪花梨果肉褐变的影响[J].园艺学报,1995,22(3):225-229. |
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| 作者姓名： | 杨增军 冯双庆 |
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| 作者单位： | 山东莱阳农学院食品系，北京农业大学食品系 |
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| 摘 要： | 雪花梨果实采后常压浸泡６％ＣａＣｌ２１５分钟或减压浸泡４％ＣａＣｌ２２分钟能保持果肉较高水平的酚类物质（酚类物质与果肉钙含量呈显著正相关，ｒ＝０．８６３７），抑制ＦＰＰＯ（游离态多酚氧化酶）活性，维持细胞膜结构的完整性（果肉相对电导率与果肉钙含量呈显著负相关，ｒ＝－０．８７７５）。雪花梨果肉褐变与果肉钙含量及氮钙比有关，含钙量愈低或氮钙比愈高，果肉愈易褐变。重病果与健康果相比，其果肉钙含量低４４．６％，氮钙比高７５．３％。
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| 关 键 词： | 雪花梨 常压浸泡 减压浸泡 氯化钙 果肉褐变 |
Influence of Dipping and Vacuum-infiltrating CaCl_2 Solution after Harvest on Flesh Browning of Xue' Pears |
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| Yang Zengjun, Wang Chengrong,and Feng Shuangqing.Influence of Dipping and Vacuum-infiltrating CaCl_2 Solution after Harvest on Flesh Browning of Xue'' Pears[J].Acta Horticulturae Sinica,1995,22(3):225-229. |
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| Authors: | Yang Zengjun Wang Chengrong and Feng Shuangqing |
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| Abstract: | With pear fruits being dipped in 6% CaCl2 solution for 15 minutes or vacuum-infiltrated in 4% CaCl2 solution for 2 minutes after harvest, phenolics of Xue' pear could be kept in high content during the storage (phenolics were positively and significantly correlated with calcium content in fruit flesh, r=0.8637), the activity of FPPO was inhibited and the structure of cell membrane was completely preserved (the relative electricity conductivity was negatively and significantly correlated with calcium content in fruit flesh, r=-0.8775).Flesh browning of Xue' Pear related to calcium content in fruit flesh and nitrogen / calcium ratio. The lower calcium content was or the higher nitrogen / calcium ratio, the more the fruit flesh browned. The calcium content in fruit flesh in seriously-browned fruits decreased 44.61%, while nitrogen / calcium ratio increased 75.3 % compared with those in healthy fruits. |
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| Keywords: | Xue' Pear fruit Dipping Vacuum-infiltrating CaCl_2 Flesh browning |
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