采后钙处理对“安哥诺”李果实的贮藏效果及抗氧化能力的影响

探讨不同采后钙处理对“安哥诺”李果实的贮藏效果以及抗氧化能力的影响。结果表明：氯化钙和丙酸钙均能有效降低李果实的发病率，其中氯化钙的作用效果更显著，但对果皮与果肉色泽没有显著影响；乳酸钙则加速李果实的病害发生，降低李果皮a* 值、果肉L* 值与b* 值，提高果肉a* 值；三种钙处理均诱导了采后李果实过氧化氢含量的积累，加剧了总抗氧化能力、超氧阴离子自由基清除能力、DPPH 自由基清除能力的下降，提高了羟自由基清除能力，但李果实的腐烂率与过氧化氢含量和总抗氧化能力之间不存在显著相关性。李果实总抗氧化能力、超氧阴离子自由基以及DPPH 自由基清除能力与总酚、总黄酮含量呈极显著正相关。

Effects of Post-harvest Calcium Treatment on Quality and Antioxidant Activity of Angeleno Plum Fruits

The effects of treatments using calcium chloride, calcium propionate and calcium lactate on quality and antioxidant activity of post-harvest Angeleno plum fruits were investigated. Results indicated that calcium chloride and calcium propionate could suppress the decay of post-harvest plum fruits at 20 ℃ and calcium chloride exhibited stronger suppression effect; whereas, no significant effect on fruit color was observed. In contrast, calcium lactate could promote the decay rate and result in the decline of a* value of peel, L* and b* value of pulp, as well as the increase of a* value of pulp. Moreover, all treatments using calcium agents could affect oxidant and antioxidant system of plums, improve the accumulation of H2O2, accelerate the reduction of total antioxidant activity, scavenging activity of superoxide anion and DPPH free radicals, as well as increase scavenging activity of hydroxyl fee radicals. However, no significant correlation between decay rate and H2O2 concentration or total antioxidant activity was observed. Moreover, total antioxidant activity, and scavenging activity to superoxie anion and DPPH free radicals of plum fruits had positive correlation with the contents of total phenols and total flavonoids.