氯化钙处理对黑莓果实贮藏品质特性的影响

International Journal of Food and Allied Sciences Pub Date : 2016-12-12 DOI:10.21620/IJFAAS.2016236-41

T. Turmanidze, L. Gulua, M. Jgenti, L. Wicker

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引用次数: 7

摘要

黑莓果实采收后立即用1%和2%氯化钙在20±1℃条件下浸泡2.5 min，在0±0.5℃、相对湿度(RH) 90±5%条件下保存8 d。施钙对总可滴定酸度、pH和总可溶性固形物无显著影响。1%和2%氯化钙处理的黑莓果实抗坏血酸含量分别提高15.7%和37.5%。在未处理和2%氯化钙处理的情况下，每100 g果实中花青素-3- o -单葡糖苷含量分别下降6.33、32.06和11.35 mg。每100 g果实中天竺葵苷3 - O单葡糖苷含量分别增加2.29、26.87和8.45 mg。花青素3 - O -(6 -对香豆醇-葡萄糖苷)含量变化无统计学意义。对照样品的多酚含量降低了13.6%，反映在抗氧化能力降低了25%。在1和2%氯化钙处理的样品中，多酚含量分别降低12.4%和7.5%，抗氧化能力分别降低15.6%和8.7%。

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Effect of Calcium Chloride Treatments on Quality Characteristics of Blackberry Fruit During Storage

Post-harvested blackberry fruits were immediately treated with 1% and 2% calcium chloride by immersion at 20 ± 1 o C for 2.5 min and kept for 8 days at 0 ± 0,5 o C and Relative Humidity (RH) 90 ± 5%. The application of calcium did not significantly effect on total titratable acidity, pH and total soluble solids. The blackberry fruits treated with 1% and 2% Calcium chloride increased their ascorbic acid content by 15.7 and 37.5% respectively. Content of cyanidin-3-O-monoglucoside decreased by 6.33, 32.06 and 11.35 mg per 100 g of fruit in case of storage of untreated, treated with 1 and 2% calcium chloride respectively. Content of pelargonidin 3 – O - monoglucoside increased respectively by 2.29, 26.87 and 8.45 mg per 100 g fruits. Change of content of cyanidin 3 – O - (6 - p – coumaroyl - glucoside) was not statistically significant. Reduction in polyphenols content of control sample by 13.6% reflected in reduction of antioxidant potential by 25%. In the samples treated with 1 and 2% calcium chloride reduction of polyphenols content by 12.4 and 7.5 % caused reduction of antioxidant potential by 15.6 and 8.7% respectively.

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International Journal of Food and Allied Sciences

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