DENG Jia,LIU Hui-min,ZHANG Nan-xin,et al.Effect of Calcium and Hot Treatments on Cell Wall Metabolism During Grapefruit (Citrus paradise Macf.) Postharvest Storage[J].Northern Horticulture,2013,37(02):123-129.
采后钙及热处理对葡萄柚果实贮藏期细胞壁物质代谢的影响
- Title:
- Effect of Calcium and Hot Treatments on Cell Wall Metabolism During Grapefruit (Citrus paradise Macf.) Postharvest Storage
- 文章编号:
- 1001-0009(2013)02-0123-07
- Keywords:
- grapefruit; cell wall metabolism; calcium treatment; hot treatment; principal components analysis
- 分类号:
- S 666.3
- 文献标志码:
- A
- 摘要:
- 以“里约红”葡萄柚果实为试材，用3% CaCl2、50℃热水单独、复合浸泡处理5 min，在室温（18±2）℃、相对湿度85%~90%的环境条件下贮藏，研究采后钙、热处理对葡萄柚果实的贮藏效果及细胞壁物质代谢的抑制作用。结果表明：采后钙、热处理有效控制了果实硬度下降、失重率上升，维持果实共价结合型果胶（SCSP）、24%半纤维素(24KSF)含量，降低了果实水溶性果胶（WSP）、果实离子型果胶（ESP）、4%果实半纤维素(4KSF)含量。其中，以3%CaCl2+50℃处理效果最佳，贮藏75 d果实硬度、乙醇不溶物、果实共价结合型果胶（SCSP）、24KSF分别比对照高出21.31%、6.44%、22.60%和50.46%。此外，钙处理效果优于50℃热处理。相关性分析结果表明，果实硬度与细胞壁各组分呈显著相关。通过主成分分析构建的综合评价模型可知，采后钙、热处理可提高贮藏期间葡萄柚果实质地综合品质，抑制细胞壁物质代谢降解，从而延长葡萄柚果实贮藏期。
- 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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备注/Memo
第一作者简介：邓佳（1983-），女，云南昆明人，在读博士，现主要从事果树栽培与利用等研究工作。E-mail：dengjia1983@163.com.cn.