Effect of Calcium and Hot Treatments on Cell Wall Metabolism During Grapefruit (Citrus paradise Macf.) Postharvest Storage(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:

2013年02期

Page:

123-129

Research Field:

Publishing date:

Info

Title:

Effect of Calcium and Hot Treatments on Cell Wall Metabolism During Grapefruit (Citrus paradise Macf.) Postharvest Storage

Author(s):

DENG Jia¹; LIU Hui-min²; ZHANG Nan-xin²; YAN Yi²; LI Xian-zhong²

1.College of Forestry，Beijing Forestry University，Beijing 100083；

2.Key Laboratory for Forest Resources Conservation and Use in the Southwest Mountains of China，Ministry of Education，Southwest Forestry University，Kunming，Yunnan 650224

Keywords:

grapefruit; cell wall metabolism; calcium treatment; hot treatment; principal components analysis

PACS:

S 666.3

DOI:

-

Abstract:

‘Rio Red’ grapefruit were dipped with 3% CaCl₂，50℃ hot water for 5 min in individual or sequential，then stored at room temperature (18±2)℃，RH 85%~90%.The value of firmness，loss weight，alcohol insoluble residue and cell wall compositions were detected every 15 d during storage to investigate the effectiveness of postharvest calcium，hot treatments on inhibition of cell wall metabolism during grapefruit storage.The results showed that fruits with postharvest calcium and hot treatments showed effective inhibition in firmness reducing，weight loss，maintaining the content of SCSP，24KSF，and reducing the content of WSP，ESP and 4KSF compared with control fruits.Ca+50℃ treat was the best effect of all the treatments.After 75d，the content of the sample firmness，alcohol insoluble residue，SCSP and 24KSF were higher (21.31%，6.44%，22.60% and 50.46%，respectively) than those of the control sample.The loss weight，water soluble pectin，ethylenediaminetetraacetic acid soluble pectin，4% hemicelluloses of the Ca+50℃ sample were significant inhibition compare with control.Further，the calcium treatment provided better effect than 50℃ treatment.The results of pearson line correlation analysis indicated that significant correlation between firmness and cell wall composition.Comprehensive model based on the principal components analysis showed that postharvest calcium and hot treatments could improve comprehensive texture quality of grapefruit during storage，whereas the application of Ca+50℃ delayed the texture quality deterioration of grapefruit during storage period.Postharvest calcium，heat treatments maintain postharvest fruit texture quality which inhibited cell wall material metabolism degradation that prolonged the grapefruit fruit storage period.

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