不同钙制剂对烟富3号苹果采后贮藏品质的影响

doi:10.3969/j.issn.1004-1524.20220904

浙江农业学报 ›› 2023, Vol. 35 ›› Issue (7): 1582-1590.DOI: 10.3969/j.issn.1004-1524.20220904

不同钙制剂对烟富3号苹果采后贮藏品质的影响

崔玉照(), 颜冬云(), 王文昊, 谭慧婷, 孙伟

青岛大学环境科学与工程学院,山东青岛 266071

收稿日期:2022-06-18 出版日期:2023-07-25 发布日期:2023-08-17
作者简介:崔玉照(1997—),男,山东商河人,硕士研究生,主要从事农产品采后生理及贮藏保鲜技术研究。E-mail: cuiyuzhao1997@163.com
通讯作者: *颜冬云,E-mail:yandongyun666@hotmail.com
基金资助:
国家自然科学基金(31972516);山东省重点研发计划项目(2017GNC11116)

Effects of different calcium preparations on postharvest storage quality of Yanfu 3 apple fruit

CUI Yuzhao(), YAN Dongyun(), WANG Wenhao, TAN Huiting, SUN Wei

College of Environmental Science and Engineering, Qingdao University, Qingdao 266071, Shandong, China

Received:2022-06-18 Online:2023-07-25 Published:2023-08-17
Contact: YAN Dongyun

摘要/Abstract

摘要：

研究硝酸钙、山梨醇混合钙(螯合率为0%)和山梨醇螯合钙(螯合率为100%)处理对烟富3号苹果在贮藏期间主要生理生化指标的影响,探讨其对果实软化的响应机制,以期为苹果采后保鲜提供理论依据。以烟富3号苹果为试材,采后分别浸泡在钙离子质量分数均为0.34%的上述钙制剂20 min,以清水为对照,研究不同形态钙处理对果实硬度、可溶性固形物、酸度、原果胶、维生素C、丙二醛含量和果胶甲酯酶、超氧化物歧化酶活性的影响。结果表明,与对照相比,不同钙形态处理均能维持果实硬度、酸度、可溶性固形物和原果胶含量,抑制果胶甲酯酶活性与丙二醛含量增加,并提高维生素C含量和超氧化物歧化酶活性。其中,在贮藏60 d时,对照、硝酸钙、山梨醇混合钙和山梨醇螯合钙处理的果实硬度分别较初始状态下降30.89%、24.92%、23.07%和22.94%,以山梨醇螯合钙浸泡处理效果最优。因此,可通过采后浸泡山梨醇螯合钙来提高苹果贮藏品质,延长苹果贮藏期。

关键词: 苹果, 山梨醇螯合钙, 采后处理, 螯合率

Abstract:

In order to provide a theoretical basis for postharvest preservation of apple, this study investigated the effects of calcium nitrate, sorbitol mixed calcium (chelating rate was 0%) and sorbitol chelated calcium (chelating rate was 100%) on the main physiological and biochemical indexes of Yanfu 3 apple during storage, and explored the response mechanism to fruits softening. Yanfu 3 apple were soaked in the above calcium preparations with the mass fraction of calcium ion of 0.34% for 20 minutes after harvest, respectively. The effects of different forms of calcium treatment on the fruit hardness, soluble solid, acidity, pectin, vitamin C, malondialdehyde content, the activities of pectin methyl esterase and superoxide dismutase were studied. The results showed that, compared with the control group of water, different calcium morphologies could maintain fruit hardness, acidity, soluble solid and pectin content, inhibit the increase of pectin methylesterase activity and malondialdehyde content, and increase vitamin C content and superoxide dismutase activity. Compared with the initial storage stage, the fruit hardness of control, calcium nitrate, sorbitol mixed calcium and sorbitol chelated calcium treatments decreased by 30.89%, 24.92%, 23.07% and 22.94% after 60 days of storage, respectively. Therefore, postharvest soaking with sorbitol chelated calcium showed the best effect, which can improve the storage quality and prolong the shelf life of apple.

Key words: apple, sorbitol chelated calcium, postharvest treatment, chelating rate

中图分类号:

S661.1

崔玉照, 颜冬云, 王文昊, 谭慧婷, 孙伟. 不同钙制剂对烟富3号苹果采后贮藏品质的影响[J]. 浙江农业学报, 2023, 35(7): 1582-1590.

CUI Yuzhao, YAN Dongyun, WANG Wenhao, TAN Huiting, SUN Wei. Effects of different calcium preparations on postharvest storage quality of Yanfu 3 apple fruit[J]. Acta Agriculturae Zhejiangensis, 2023, 35(7): 1582-1590.

图/表 6

图1 不同形态钙对苹果果实硬度的影响同一贮藏时间不同处理间没有相同小写字母表示差异显著(P<0.05)。下同。

Fig.1 Effects of different forms of calcium on the hardness of apple fruit The bars of different treatments with different lowercase letters at the same storage time indicate significant difference (P<0.05). The same as below.

图2 不同形态钙对苹果果实可溶性固形物含量(A)与酸度(B)的影响

Fig.2 Effects of different forms of calcium on soluble solid content (A) and acidity (B) of apple fruit

图3 不同形态钙对苹果果实原果胶含量(A)与果胶甲酯酶活性(B)的影响

Fig.3 Effects of different forms of calcium on propectin content (A) and pectin methyl esterase activity (B) of apple fruit

图4 不同形态钙对苹果果实维生素C含量的影响

Fig.4 Effects of different forms of calcium on vitamin C content of apple fruit

图5 不同形态钙对苹果果实丙二醛含量(A)与超氧化物歧化酶活性(B)的影响

Fig.5 Effects of different forms of calcium on malondialdehyde content (A) and superoxide dismutase activity (B) of apple fruit

表1 不同形态钙浸泡处理下苹果果实各指标间的相关性

Table 1 Correlation among indexes of apple fruits treated with forms of different calcium soaking

指标 Index	硬度 Hardness	可溶性固形物含量 Soluble solid content	酸度 Acidity	原果胶含量 Propectin content	果胶甲酯酶活性 Pectin methyl esterase activity	维生素C 含量 Vitamin C content	丙二醛含量 Malonaldehyde content	超氧化物歧化酶活性 Superoxide dismutase activity
硬度Hardness	1	0.458	0.470	0.288	0.137	0.204	-0.510	0.453
可溶性固形物含量	0.689^*	1	0.419	0.105	0.007	0.005	-0.396	0.495
Soluble solid content
酸度Acidity	0.593^*	0.791^**	1	0.098	0.377	-0.252	0.129	0.372
原果胶含量	0.630^*	0.799^**	0.764^**	1	-0.324	0.551	-0.567	0.589^*
Propectin content
果胶甲酯酶活性	0.047	0.223	0.514	0.552	1	-0.479	0.478	-0.037
Pectin methyl esterase activity
维生素C含量	0.255	0.635^*	0.274	0.077	-0.229	1	-0.580^*	0.345
Vitamin C content
丙二醛含量	0.302	0.180	0.380	0.510	0.532	-0.580^*	1	-0.350
Malonaldehyde content
超氧化物歧化酶活性	0.826^**	0.790^**	0.611^*	0.420	-0.102	0.694^*	-0.010	1
Superoxide dismutase activity

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不同钙制剂对烟富3号苹果采后贮藏品质的影响

Effects of different calcium preparations on postharvest storage quality of Yanfu 3 apple fruit

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