YUAN Jiawei,WANG Lu,TIAN Shimin,et al.Effects of Calcium Chloride Combined With Low Temperature Treatment on Postharvest Quality of Fuji Apple[J].Northern Horticulture,2023,(15):99-106.[doi:10.11937/bfyy.20224691]
氯化钙结合低温处理对富士苹果采后品质的影响
- Title:
- Effects of Calcium Chloride Combined With Low Temperature Treatment on Postharvest Quality of Fuji Apple
- Keywords:
- apple; calcium; low temperature storage; fruit quality
- 文献标志码:
- A
- 摘要:
- 以富士苹果为试材，采用主成分分析结合隶属函数分析进行综合评价，研究了不同浓度氯化钙结合低温处理对苹果不同贮藏时间果实失重率、硬度、可溶性固形物含量、可滴定酸含量、维生素C含量等品质指标的影响，以期为采后苹果高效、低成本低温贮藏提供参考依据。结果表明：随着贮藏时间的延长，苹果果实的失重率上升，硬度下降，可滴定酸含量与维生素C含量总体呈降低趋势，可溶性固形物含量先减少后升高，固酸比升高，贮藏120 d内果实品质指标变化幅度较缓；与对照相比，不同浓度的氯化钙浸泡处理均能减缓贮藏期间苹果果实失重率的上升，提升果实硬度、可滴定酸含量、维生素C含量和可溶性固形物含量；相关性研究表明除可溶性固形物含量与失重率、硬度、固酸比无显著相关性外，其余果实品质指标间均呈现不同程度的显著相关性；主成分分析结合隶属函数分析表明150 d贮藏时间内2%氯化钙结合4 ℃低温处理对延缓富士苹果果实衰老过程、保持果实贮藏品质效果最好。综上，采后浸泡氯化钙处理可减缓贮藏期苹果果实失重率的增加和硬度的降低，抑制贮藏期可溶性固形物、可滴定酸和维生素C含量的降低，较好地保持苹果果实外观品质和营养品质。最适采后浸泡氯化钙浓度为2%，适宜的贮藏期在120 d左右。
- Abstract:
- The effects of different concentrations of calcium chloride combined with low temperature treatment on fruit weight loss rate,hardness,soluble solids content,titratable acid content,vitamin C content and other quality indicators of apples at different storage times were studied,in order to provide reference for efficient and lowcost lowtemperature storage of postharvest apples,which Fuji apples were used as test materials,and principal component analysis combined with membership function analysis was used for comprehensive evaluation.The results showed that with the extension of storage time,the weight loss rate of apple fruit increased,the hardness decreased,the titratable acid content and vitamin C content generally decreased,the soluble solids content decreased first and then increased,the solidacid ratio increased,and the fruit quality index changed slowly within 120 days of storage.Compared with the control,different concentrations of calcium chloride soaking treatment could slow down the increase of weight loss rate of apple fruit during storage,and increase fruit hardness,titratable acid content,vitamin C content and soluble solids content.Correlation studies showed that there was no significant correlation between soluble solids content and weight loss rate,hardness,solid acid ratio,and other fruit quality indicators showed different degrees of significant correlation.Principal component analysis combined with membership function analysis showed that 2% calcium chloride combined with 4 ℃ low temperature treatment had the best effect on delaying the senescence process and maintaining the storage quality of Fuji apple fruit during 150 days storage time.In summary,postharvest calcium chloride soaking treatment can slow down the increase of weight loss rate and the decrease of hardness of apple fruit during storage,inhibit the decrease of soluble solids content,titratable acid content and vitamin C content during storage,and better maintain the appearance quality and nutritional quality of apple fruit.The overall results indicated that the optimum treatment concentration of calcium chloride was 2%,and the suitable storage period was about 120 days.
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备注/Memo
第一作者简介：袁嘉玮（1994-），男，硕士，助理研究员，现主要从事果树栽培等研究工作。Email：yjwsxnky@126.com.责任作者：苗彤（1990-），女，硕士，助理研究员，现主要从事果树栽培等研究工作。Email：sxkjmt@163.com.基金项目：运城市科技计划资助项目（YCKJ-2021055）；山西省基础研究计划资助项目（202203021222146）；国家重点研发计划资助项目（2021YFD1901102）。收稿日期：2022-11-16