采后热和钙处理对苹果梨果实生理效应的研究

【作者】 刘冰雁；

【导师】 曲柏宏；

【作者基本信息】 延边大学 ， 果树学， 2007， 硕士

【摘要】 随着时代变迁以及科技进步，人们对环境及自身健康安全越来越关注。在果实采后保鲜中曾广泛使用的化学药剂已受到严格限制，采后热处理和钙处理作为一种可替代化学防腐的安全无毒的物理方法，成为果实保鲜研究的一大热点。目前，国内外对有关热处理和钙处理果实的研究不少，但这两种保鲜手段相结合应用于苹果梨贮藏的研究目前尚未见报道。本文以延边地区主栽品种苹果梨为试材，探索在不同贮藏方式下，热处理和钙处理对采后苹果梨果实品质及生理效应的影响，为扩大应用范围提供科学依据，对指导生产具有重要的理论意义和实际应用价值。现将试验结果报告如下：1、经热和钙处理的苹果梨果实，在冷藏和窖藏条件下贮藏3个月，模拟货架期一周后，与对照组相比，热、钙、热和钙结合处理均能降低果实烂果率，其中热和钙结合处理效果最显著；各种处理均能抑制果实失重，热和钙结合处理效果最显著。2、无论在冷藏还是窖藏条件下，各种处理均能抑制果实硬度和酸含量的下降，其中，钙处理抑制果实硬度下降最显著，热和钙结合处理对抑制酸含量下降效果显著，热处理与热和钙结合处理之间无显著性差异；各种处理均对果实可溶性固形物和糖含量无显著影响。货架期后热和钙结合处理组具有良好的品质。3、无论在冷藏还是在窖藏条件下，各种处理均能明显降低苹果梨果实贮藏期间呼吸强度、超氧阴离子自由基（0₂^-）的生成速率、减缓MDA含量的积累值、有效增加SOD活性、提高苹果梨果实贮藏期和货架期的POD活性，其中以热和钙结合处理效应最显著。各处理均能降低细胞膜透性，其中钙处理效应最显著。4、综合不同处理对苹果梨果实的处理效应，说明热和钙结合处理效应最好，冷藏与各处理相结合效果更明显。更多还原

【Abstract】 As times changed and the progress of science and technology, people have become increasingly concerned for the environment and their own health and safety. Fresh fruits and vegetables which has been widely used chemicals have been restricted. Heat treatment and calcium as a drug-free alternative to the physical safety of anti-corrosion chemicals has become a major focus. At present, there are lots of studies of heat and calcium on fruits, but the combination of the two methods applied to preservation of Ping Guoli storage has not yet been reported. Based Yanbian cultivars of Ping Guoli through heat and calcium treatment under different storage methods to explore Ping Guoli fruits quality and physiological effects, provide the scientific basis for expanding the scope of application and it has important theoretical meanings and practical value to the guide of production. The results are as follows :1. Ping Guoli through heat and calcium treatment, under cold storage and cache hoard storage conditions three months later, compared with the control group. Heat, calcium, and calcium-binding heat treatment could reduce fruit rot. Calcium combined heat treatment in whichwas the most notable. Fruit of treatment can inhibit weight loss. Heat and calcium-binding have the most significant effect; all dealings can inhibited the decline of acid and hardness, of which calcium inhibited hardness decreased most significantly. The effect of calcium-binding heat treatment on acid inhibition has decreased significantly. Calcium combined with the heat treatment appeared good appearance quality and internal quality after shelf.2. Either under frozen or cache conditions, Dealing with Ping Guoli fruits during storage could significantly reduce respiration, Calcium combined heat treatment in which was the most notable; various treatment could reduce O₂- production rate, slow down the accumulated value of MDA, of which calcium combined heat treatment in which was the most notable;all the treatments can reduce cell membrane permeability, lessen the toxic effects of fruit and extent of cell injury to protect the integrity of the membrane. Of which the most notable effect was calcium.3. Either under frozen or cache conditions, Heat, calcium, calcium combined with heat treatment can effectively increase the activity of SOD and delay the senescence, of which calcium combined heat treatment in which was the most notable: Heat, calcium, calcium combined with heat treatment can effectively increase the activity of POD. The most significant effect is heat treatment combined with calcium.4. In conclusion, calcium, calcium combined heat treatment effect on the Ping Guoli fruits noted that the most significant effect is heat treatment combined with calcium. Frozen combined with the treatment is more effective.更多还原