食品工业科技2012，Vol.33Issue(4)：374-377,4.
CaCl_2处理对采后甜樱桃果实生理代谢和品质的影响
Effect of CaCl_2 treatment on postharvest physiology metabolism and quality of sweet cherry fruits
摘要
Abstract
The cultivar of sweet cherry ＂Summit＂ was used as the raw material.After treated with different concentrations of CaCl2（0,10,20g/L）for 15min,sweet cherries were stored with modified atmosphere condition at（0±1）℃.During the period of storage,fruit color,firmness,soluble solids and related enzyme activities were analyzed once every 9d.The results showed that CaCl2 treatment delayed the coloring process of fruit surface,prevented fruit softening,kept the original flavor,inhibited the activities of PPO,POD,LOX,and reduced the generation of MDA.Appropriate concentration of the treatment with CaCl2 could extend the shelf life of sweet cherry,maintained good taste and flavor and could be conducive to the storage of sweet cherry.关键词
甜樱桃/CaCl2处理/生理代谢/品质Key words
sweet cherry/CaCl2 treatment/physiology metabolism/quality分类
轻工纺织引用本文复制引用
兰鑫哲,胡文忠,姜爱丽..CaCl_2处理对采后甜樱桃果实生理代谢和品质的影响[J].食品工业科技,2012,33(4):374-377,4.基金项目
辽宁省科学技术计划项目 （）
国家人力资源和社会保障部留学人员科技活动项目 （）
辽宁省教育厅科研项目 （）
