Effects of Calcium Chloride Combined with Polyvinyl Alcohol Composite Coating on the Physiology and Biochemistry of Cuihong Plum
In order to reduce the postharvest decay rate of Prunus crispiflora,slow down the ripening and senescence of fruits,and prolong the shelf life,three kinds of preservation treatments,including 2％calcium chloride soaking,polyvinyl alcohol coating,2％calcium chloride soaking+polyvinyl alcohol coating,and 2％calcium chloride soaking+polyvinyl alcohol coating film,were compared with the activities of titratable acid(TA),soluble solids(SSC),respirato-ry intensity,hardness,malondialdehyde content(MDA),polygalacturonidase(PG),peroxidase(POD),and polyphenol oxidase(PPO)activities of Prunus crispi red plum in 4 ℃ storage environment.Effect of biochemical indicators.The re-sults showed that the composite preservation method of 2％calcium chloride soaking+polyvinyl alcohol coating film ef-fectively delayed the decrease of TA content and maintained it at more than 0.8％,slowed down the increase of SSC content(P＜0.05),kept it at about 16 °Brix,kept the fruit hardness above 14.11 N,and maintained the flavor and taste of crisp red plum well,and maintained the respiratory intensity at 4.9758～19.9898 mg/h·kg.The respiration intensity of P.crispiflora was inhibited(P＜0.05),and the PG activity gradually increased to 70.72 μg/h·g FW on the 30th day,sig-nificantly inhibited the PG activity(P＜0.05),decreased the accumulation of MDA,and significantly inhibited the PPO activity(P＜0.05)from 0.2 U/g FW to 0.058 U/g FW in 12～24 days,delaying the ripening and senescence of the fruit.After harvest,the crispy red plum treated with 2％calcium chloride combined with polyvinyl alcohol coating film had the best preservation effect under the condition of 4 ℃ refrigeration,which could effectively delay the aging and deterioration of crispy red plum.
crisp red plumcalcium immersion treatment:polyvinyl alcohol coating filmpreservationphysiological and biochemical
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