董桂君1，2,乔勇进2，3*,刘晨霞2，3,王春芳2，3,柳洪入2，3,刘树泽4
（1.上海理工大学医疗器械与食品学院，上海 200093；
2.上海市农业科学院农产品保鲜加工研究中心，上海 201403；
3.上海农产品保鲜加工工程技术研究中心，上海 201403；
4.滨州市农业科学院，山东滨州 256600）
摘要：为了研究氯化钙（Calcium chloride，CaCl2）处理对茭白保鲜效果的影响，以上海青浦区“大白茭”茭白为试验材料，分别采用0.5%、1.0%和1.5%的CaCl2处理茭白45 min，对照组为等量蒸馏水浸泡相同时间，晾干后包装，置于0±1 ℃、相对湿度为50%～60%的冷库中贮藏35 d，每7 d检测其失重率、硬度、色泽、可溶性固形物、丙二醛（MDA）、木质素、苯丙氨酸解氨酶（PAL）、过氧化物酶（POD）的活性等相关品质指标，确定CaCl2处理茭白的最佳浓度。结果表明：1.0%的CaCl2处理条件下，茭白失重率最低，保持了较高的白度值和可溶性固形物含量，显著抑制了茭白硬度的降低和木质素含量的增加（P＜0.05），PAL和POD活性显著低于对照组（P＜0.05），有效地延缓了茭白的木质化进程，更好地维持了茭白的品质。
关键词：茭白；氯化钙（CaCl2）；低温；贮藏品质
中图分类号：TS255.3 文献标识码：A 文章编号：1674-506X（2021）04-0023-0009
Effect of Calcium Chloride Treatment on Postharvest Quality of Zizania latifolia
DONG Gui-jun1，2, QIAO Yong-jin2，3*, LIU Chen-xia2，3, WANG Chun-fang2，3, LIU Hong-ru2，3, LIU Shu-ze4
（1.School of Medical Instrument and Food Engineering，University of Shanghai for Science and Technology, Shanghai 200093, China;
2.Research Center of Agricultural Products Preservation and Processing, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China;
3.Agri-food Storage and Processing Research Center, Shanghai Academy of Agriculture Sciences, Shanghai 201403, China;
4.Binzhou Academy of Agricultural Sciences, Binzhou Shandong 256600, China）
Abstract：In order to study the effect of calcium chloride (CaCl2) treatment on the fresh- keeping effect of Zizania latifolia, Zizania latifolia“Dabai Zizania”in Qingpu district of Shanghai was used as the test material, and 0.5%, 1.0% and 1.5% CaCl2 were used to treat water stubble for 45 min, The control group was soaked in the same amount of distilled water for the same time, dried and packaged, stored in a freezer at 0±1 ℃ and a relative humidity of 50% to 60% for 35 days. The weight loss rate, hardness and color were tested every 7 days, soluble solids, malondialdehyde (MDA), lignin, phenylalanine ammonia lyase (PAL), peroxidase (POD) and other related quality indicators to determine the optimal concentration of CaCl2 for the treatment of Zizania latifolia. The results showed that：under the condition of 1.0% CaCl2, the weight loss rate of Zizania latifolia was the lowest, maintained a high whiteness value and soluble solid content，and significantly inhibited the decrease of water stalk hardness and the increase of lignin content (P＜0.05), The activity of PAL and POD was significantly lower than that of the control group (P＜0.05), which effectively delayed the lignification of Zizania latifolia and better maintained the quality of Zizania latifolia.
Keywords：Zizania latifolia; calcium chloride (CaCl2); low temperature; storage quality
doi：10.3969/j.issn.1674-506X.2021.04-004
收稿日期：2021-02-24
基金项目：上海市农产品保鲜加工专业技术服务平台（18DZ2291300）
作者简介：董桂君（1997-），女，硕士研究生。研究方向：农产品保鲜加工。
*通信作者
引文格式：董桂君,乔勇进,刘晨霞,等.氯化钙处理对茭白采后品质的影响[J].食品与发酵科技,2021,57(4):23-31.
