钙和热激处理对无花果的采后生理效应和保鲜效果

钙和热激处理是目前公认的绿色环保型保鲜处理手段。对无花果采用6%CaCl2溶液或43℃热水处理,然后1℃环境中贮存,能使果实呼吸强度和乙烯释放量明显降低,并能较好地维持SOD活性,抑制MDA的生成。热处理能显著降低果实腐烂率,钙处理在维持果实硬度方面效果很好。整体比较,热处理的保鲜效果优于钙处理。

Study on Physiological and Preservative Effecfs of Fig Fruits by Calcium and Heat Shock Treatments

Calcium treatment and heat shock treatment have been generally recognized as safe preservation techniques for freshfruits and vegetables.The fig fruits were treated with CaCl2 (6%)or water heated (43℃),and stored at 1℃.Both treatments resultedsignificant reduction of respiration,ethylene and MDA (Malonic Aldehyde) production.The SOD (Superoxide dismatase)activity in fruit tissues was also sustained.Heat treatment could significantly slow down the deterioration of fig fruits duringstorage.Calcium treatment was found to be effective in maintaining fruit firmness.In total,the preservation effect of heattreatment was better than calcium treatment.