中国食品学报2011，Vol.11Issue(5)：145-150,6.
浸钙结合电场处理对草莓采后生理的影响研究
Effect of Calcium Soaking Combined with Electrostatic Field Treatment on Postharvest Physiology of Strawberry Fruit
摘要
Abstract
The objective of this study is to investigate effect of calcium soaking combined with electrostatic field treatment on postharvest physiology of strawberry fruit. The effects of calcium soaking (1% CaCl2,20min) combined with electrostatic field (-200 kV/m,2h/d) treatment on the changes of maximum breaking stress, respiration strength, ethylene liberated amount and cell membrane permeability of strawberry fruit ('changhong 2') stored at 0℃, 85%~90% RH were investigated in this paper. The results showed that calcium saoking combined with electrostatic field treatment compared to single calcium or water soaking significantly inhibited the ethylene libration and respiration strength, kept the maximum breaking stress, and delayed the increase of relative conductivity of strawberry fruit, thus effectively inhibited the senile process of postharvest strawberry fruit. Single calcium treatment also could delay the increase of maximum breaking stress but had no significant effect on the postharvest physiology. Calcium soaking combined with electrostatic field treatment could achieve better storage effect and the energy-saving was also very prominent in strawberry storage.关键词
钙处理/静电场/草莓/采后生理Key words
calcium treatment/electrostatic filed/strawberry/postharvest physiology引用本文复制引用
王愈,狄建兵,王宝刚..浸钙结合电场处理对草莓采后生理的影响研究[J].中国食品学报,2011,11(5):145-150,6.基金项目
山西省回国留学人员科研资助项目(No.2010047) （No.2010047）
