摘要
【目的】探讨不同类型钙制剂对果实硬度影响的生理机制,为有效延长果实货架期、维持果实品质提供理论依据和技术支撑。【方法】以硝酸钙、氯化钙、氨基酸钙、糖醇钙为钙制剂,对‘寒富’苹果进行采后浸钙处理,在货架期内动态监测果实硬度、细胞壁物质组分、细胞壁降解酶活性等指标。【结果】采后‘寒富’苹果果实硬度、原果胶含量、纤维素含量呈下降趋势,而果实可溶性果胶、果胶甲酯酶(PME)、多聚半乳糖醛酸酶(PG)、纤维素酶(CX)酶活性均呈上升趋势。4种形态钙制剂处理均提高了果实硬度,抑制了果实原果胶和纤维素下降以及可溶性果胶上升,抑制了PG、CX和PME酶活性。至贮藏35 d时,硝酸钙、氯化钙、氨基酸钙、糖醇钙处理的果实与对照相比,硬度分别增加了4.0%、6.0%、6.6%和7.9%;原果胶含量比对照高17.2%、21.0%、25.3%和29.6%;纤维素含量比对照高28.9%、36.5%、53.3%和68.5%;可溶性果胶比对照分别低13.7%、5.0%、19.4%和26.6%;PME活性比对照果实分别低19.8%、21.9%、27.9%、31.8%;PG酶活性比对照果实分别低5.4%、8.7%、15.3%、19.6%;CX酶活性比对照果实酶活性分别低22.1%、22.6%、43.7%、50.1%。相关性结果显示:果实硬度与可溶性果胶(p<0.01)、PG酶(p<0.01)、CX酶(p<0.01)、PME酶(p<0.05)均呈显著负相关,而与原果胶、纤维素呈显著正相关(p<0.05)。【结论】采后钙处理能显著降低‘寒富’苹果PME、PG、CX酶活性,抑制原果胶和纤维素的降解和可溶性果胶的上升,从而更好地维持果实硬度。4种钙制剂中以糖醇钙处理效果最优。
【Objectives】After different calcium treatments, fruit firmness, cell wall components and enzyme activities of apple fruit were measured to explore the physiological mechanism of the effects of treatments with different types of calcium on the fruit firmness and to provide a reference to extending shelf life and maintaining fruit quality. 【Methods】Firm ripe, medium and uniform sized ‘Hanfu＇ apple were hand-harvested with stalk in the morning from an orchard in Xingcheng, Liaoning, China, and were transported to the laboratory in the day. A total of 400 fruit were randomly divided into five groups and 10 fruit were randomly selected to determine the initial values of various parameters, and the remaining fruit were used for calcium treatments. Fruit of the five groups were immersed in calcium nitrate, calcium chloride, calcium amino acid, calcium sorbitol, or in clear water as control group. The concentration of calcium ion in each treatment was 2% and immersion time was 15 min. The fruit were then stored at room temperature. For each group, 10 fruit were randomly sampled every 7 d during storage. The fruit firmness, soluble pectin, protopectin, cellulose, and the activities of pectin methylesterase （PME）, polygalacturonase （PG） and cellulase （CX） were monitored during storage to explore the relationship between fruit firmness and the metabolites of cell walls. [Results]Fruit firmness is the basis of fruit storage. With the extension of storage, fruit firmness decreased rapidly for the first 7 days and decreased slowly from day 7 to day 28. The four calcium treatments all increased the fruit firmness. At 35 days of storage, the firmness of fruit treated with calcium sorbitol was significantly higher than that of the control, while the other Ca treatments were not significantly different from the control. Compared to the control, the firmness of fruit treated by calcium nitrate, calcium chloride, calcium amino acid and calcium sorbitol was increased 4%, 6%, 6.6% and 7.9%, respectively. During
作者
裴健翔
李燕青
程存刚
李壮
PEI Jianxiang;LI Yanqing;CHENG Cungang;LI Zhuang(Research Institute of Pomology,Chinese Academy of Agricultural Sciences/Key Laboratory of Mineral Nutrition and Efficient Fertilization for Deciduous Fruit/Key Laboratory of Germplasm Resources Utilization of Horticultural Crops,Ministry of Agriculture,Xingcheng 125100,Liaoning China)
出处
《果树学报》
CAS
CSCD
北大核心
2018年第9期1059-1066,共8页
Journal of Fruit Science
基金
重大平台开放交流专项(Y2016PT37)
国家重点研发计划(2016YFD02O1100)
关键词
苹果
钙处理
硬度
细胞壁
Apple
Calcium treatment
Firmness
Cell wall
