摘要
美味猕猴桃属典型的呼吸跃变型果实,采后硬度下降很快,在室温下贮藏不需半月便可完全软化,CaCl2处理可有效地延长果实贮藏寿命保持果实品质。本研究以美味猕猴桃‘金魁’果实为试材,系统地研究了CaCl2处理对美味猕猴桃‘金魁’果实采后生理生化及贮藏寿命的影响。结果表明:钙在抑制猕猴桃果实后熟软化进程中起了很重要的作用,在常温常压处理5分钟的情况下,2%、6%、10%三个浓度中,适合于‘金魁’美味猕猴桃果实贮藏保鲜的最佳处理浓度为6%。
In this study, ＇Jin Kui＇ kiwifruit （Actinidia deliciosa） was used to be investigated. The influence of post--harvest physiological activities and the storage lives of kiwifruits, which were treated with CaCl2 dipping, were systematically studied. The results suggested that CaCl2 treatment play an impottant role in slowing down the ripening process ; and under the dipping 5 minutes at normal temperature and pressure , the treatment of 6% CaCl2 had perfect effect among the three concentrations of 2%, 6%,10%.
出处
《景德镇高专学报》
2006年第2期3-4,7,共3页
Jingdezhen Comprehensive College Journal
关键词
美味猕猴桃
氯化钙
保鲜
后熟软化
Actinidia deliciosa
freshening
Calcium chloride（CaCl2）
ripening and softening
