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Ca~(++)对水果如葡萄、水蜜桃等的保鲜、荫衰老作用,已有许多报告,但在柑桔上的保鲜作用,尚不多见。本研究在实验室探明Ca~(++)对柑桔果皮中的果胶酸甲酯酶和聚半乳糖醛酶有抑制作用,而ABA和乙烯有拮抗作用的基础上,用CaCl_2和Ca(NO_3)_2的不同浓度的溶液对椪柑进行采前和采后处理,考察其对椪柑枯水发生及枯水进程的影响,以期为延长柑桔保鲜期探明一种实际可行的途径。本报告仅是初步试验的结果。
Ca ~ (++) Many reports have been reported on the preservation of fruits such as grapes, peaches and the like, but there are still many reports on the preservation effect of citrus fruits. In this study, Ca ~ (++) was found in laboratory to inhibit pectate methylesterase and polygalacturonase in citrus peel, while ABA and ethylene had antagonistic effect. CaCl2 and Ca (NO_3) _2 were used to pre-harvest and postharvest citrus fruits and their effects on the occurrence of low water and low water of konjac were studied in order to find out a practical way to prolong the fresh-keeping period of orange. This report is only the result of a preliminary experiment.