不同保鮮措施對貯藏期歐季果實(shí)營養(yǎng)品質(zhì)的影響

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中圖分類號：S662.5 文獻(xiàn)標(biāo)識碼：A

Effects of Different Preservation Measures on The Nutritional Quality of Cerasus humilis Fruit during Storage

Abstract：【Objective】The research aimed to study the effects of salicylic acidandchitosan treatment onthe nutritional qualityofsugar，acid，phenolsandcalciumin Cerasushumilis fruits during storage，soasto provide theoreticalbasis for post harvest preservation and storage ofCerasus humilis fruits.【Methods】Inthisexperiment，Cerasus humilisfruits wereused as experimental materials tostudytheefectsofsalicylicacid（SA）andchitosan preservation treatmentonthecontentsof sugar， acid，phenolicsubstances andcalcium inCerasus humilis fruits during postharvest storage.【Results】SAand chitosan treatmentdelayedthedecreaseof thehardnessofCerasus humilisfruitduring storageandhadafresh-keeping efect.Inthe middle andlatestagesofstorage，thesolublesugarcontent，totalphenol，totalflavonoids，proanthocyanidins，anthcyanins，totalcalcium，availablecalcium，water-solublecalciumand pectincalciumcontentsoffruitstreatedwithSAandchitosan weresignificantlyhigherthanthoseofthecontrol.【Conclusion】ItcanbeseenthatSAandchitosan treatment significantlydelayed the decrease ofsoluble sugar，four phenolic substancesand pectincalciumcontentinfruits inthe midleandlate stagesofstorage; atthe same time，it promoted the increaseof total calcium，active calciumand water-solublecalciumcontentoffruits，which was conducive to maintaining high nutritional quality of Cerasus humilis fruits during the storage period.

Key words：Cerasus humilis；storage and preservation；nutritional quality；salicylic acid；chitosan

歐李（Cerasushumilis）屬極矮生灌木，為我國特有野生果樹資源。（剩余6260字）