| 浸钙处理对切分哈密瓜保鲜的影响及其生理机制的研究 |
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| 引用本文： | 阮燕晔,胡美荣,樊金娟,张立军.浸钙处理对切分哈密瓜保鲜的影响及其生理机制的研究[J].安徽农业科学,2006,34(24):6434-6435. |
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| 作者姓名： | 阮燕晔 胡美荣 樊金娟 张立军 |
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| 作者单位： | 1. 沈阳农业大学生物科学技术学院,辽宁沈阳,110161
2. 中国科学院微生物所,北京,100081 |
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| 摘 要： | 研究了0.2%CaCl2浸泡对切分哈密瓜保鲜效果的影响。结果表明:浸钙处理能较好地抑制切分哈密瓜透明化,保持其硬度;进一步研究表明:浸钙处理降低了切分哈密瓜的细胞膜脂过氧化水平,保持了细胞膜的完整性,延缓了切分哈密瓜的衰老,延长了切分哈密瓜的保鲜期。
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| 关 键 词： | 钙 切分 哈密瓜 保鲜 生理机制 |
| 文章编号： | 0517-6611（2006）24-6434-02 |
| 收稿时间： | 09 14 2006 12:00AM |
| 修稿时间： | 2006-09-14 |
Effect of the Cantaloupe-cutting Soaked with Calcium Chlorine on its Fresh-keeping |
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| RUAN Yan-ye, et al.Effect of the Cantaloupe-cutting Soaked with Calcium Chlorine on its Fresh-keeping[J].Journal of Anhui Agricultural Sciences,2006,34(24):6434-6435. |
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| Authors: | RUAN Yan-ye |
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| Institution: | College of Biological Science and Technology, Shenyang Agricuhural University, Shenyang, Liaoning 110161 |
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| Abstract: | The respiration rate of the cantaloupe-cutting could be decreased after the soaking treatment with 0.2% calcium chlorine,so that its hardness could be maintained and the loss of content of Vc was reduced;meanwhile,it can dramatically inhibit the transparency of fresh cantaloupe-cutting and the transparency rate on the ninth day was under 10%.So the soaking treatment with calcium chlorine can obviously delay the fruits senescence and lengthen the time of fresh-keeping. |
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| Keywords: | Calcium Fresh-cut Cantaloupe Fresh-keeping Physiological mechanism |
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