Wang Yan, Long Lynn E
Department of Horticulture, Oregon State University, Mid-Columbia Agricultural Research and Extension Center, 3005 Experiment Station Dr., Hood River, OR 97031, United States.
Oregon State University Extension, The Dalles, OR 97058, United States.
Food Chem. 2015 Aug 15;181:241-7. doi: 10.1016/j.foodchem.2015.02.100. Epub 2015 Feb 26.
Hydrocooling sweet cherries shortly after harvest (4h) and then transporting fruit in cold flume water during packing are used to maximize postharvest quality, but can cause fruit splitting. This study demonstrated that cherry fruit (two splitting-susceptible cultivars) absorbed Ca in a quadratic polynomial manner with increasing CaCl2 concentration from 0.2% to 2.0% in cold water (0°C) for 5 min, but did not take up Cl. The enhanced tissue Ca content reduced splitting potential by decreasing fruit soluble pectin release and increasing the splitting threshold. In contrast, depleting Ca from fruit tissue by EDTA or low pH, increased soluble pectin release and splitting potential. In a simulated commercial procedure, hydrocooling cherry fruit in appropriate CaCl2 solutions (i.e., 0.2-0.5%) for 5 min and then passing the fruit in cold flume water for 15 min increased fruit firmness, retarded losses in ascorbic acid, titratable acidity, and skin color, and reduced splitting and decay following 4 weeks of cold storage.
收获后不久（4小时内）对甜樱桃进行水冷处理，然后在包装过程中于冷流水里运输果实，这有助于将采后品质最大化，但可能会导致果实开裂。本研究表明，樱桃果实（两个易裂品种）在0°C冷水中，随着CaCl₂浓度从0.2%增至2.0%并持续5分钟，其对钙的吸收呈二次多项式方式，但对氯的吸收并不明显。组织钙含量的增加通过减少果实可溶性果胶的释放和提高开裂阈值降低了开裂可能性。相反，用乙二胺四乙酸（EDTA）或低pH值耗尽果实组织中的钙，会增加可溶性果胶的释放和开裂可能性。在模拟商业流程中，将樱桃果实置于适当的CaCl₂溶液（即0.2 - 0.5%）中水冷处理5分钟，然后在冷流水里放置15分钟，可提高果实硬度，延缓抗坏血酸、可滴定酸度和果皮颜色的损失，并减少冷藏4周后的开裂和腐烂情况。
