Effect Of Calcium Treatment On Quality And Physiology Of Strawberry And Balsam Pear After Harvest

For the strawberry and the balsam pear easily rotten and did not store long time, the experiment used strawberry and balsam pear as the test stuff .The means was the fruits were treated by distinct concentration of CaCl₂ in constant pressure about 10min.The concentration series of CaCl₂ for strawberry were 0.5%, 1.0%, 1.5% and 2.0%. The concentration series of CaCl₂ for balsam pear were 1.0% ,2.0% and 3.0%.In (20±3) "C ,the strawberry were storied 5d ,and the balsam pear were 6d .In (4 ± 1)℃ ,the strawberry were stored 7d , and in (11 ± 1)℃ ,the balsam pear were 19d .Those index changes were periodly measured in the fruits, which were include dissolubility sweet content, titratable acidity content, protein content, weight loss rate, rotten rate and fruits sensory quality. And the pectin content, pectinesterase activation and breathing intensity were measured also. The result is as following:1. After treated by CaCl₂, the strawberry and balsam pear were storied in (20±3) ℃. The changes of protein content, weight losing rate and rotten rate were the same.The treatment of 1.0% CaCl₂ could effectively repress the dropping of protein content, slow down the weight loss rate and rotten rate. When the storage was finished, the protein content of the strawberry which were treated by 1.0% CaCl₂ was higher 71.43% than CK, and the balsam pear was higher 177.19% than CK. The weight loss rate of CK strawberry was 1.85%, and the rotten rate is 100%. The weight loss rate of strawberry which were treated by 1.0% CaCl₂ was 1.28% and the rotten rate was 67.4%. The weight loss rate of CK balsam pear was 1.45%, and the rotten rate is 83.6%. The weight loss rate of balsam pear which were treated by 1.0% CaCl₂ was 0.96% and the rotten rate was 68.1%.The effect of high concentration calcium treatment was limited for the protein content, but it accelerated fruit weight lost and increased the rotten rate of the fruits. When the storage was finished, the weight loss rate of strawberry which were treated by 2.0% CaCl₂ was 2.26% and the rotten rate was 100%;the weight loss rate of balsam pear which were treated by 3.0% CaCl₂ was 1.87% and the rotten rate was 80.4%.2. After treated by CaCl₂, the strawberry and balsam pear were storied in (20±3) ℃.The changes of dissolubility sweet content and titratable acidity content were not the same.The changes of dissolubility sweet content in strawberry were up and then down. The effect of 0.5% calcium treatment was not obvious. But the treatments of 1.0%, 1.5% and 2.0% CaCb effectively repressed dissolubility sweet losing. When the storage was finished, the dissolubility sweet content of the fruits that were treated by 1.0%, 1.5% and 2.0% CaCl2 were higher 24.43%, 21.55% and 14.94% than CK. In the balsam pear, dissolubility sweet content were unchangeable.The changes of titratable acidity content in strawberry and the balsam pear were down. The calcium treatment released titratable acidity content descent in the strawberry. But the action had nothing to do with the calcium concentration. For the balsam pear, the calcium treatment increased the cost of titratable acidity content. And with increasing of the calcium treatment concentration, the action was strengthened. When the storage was finished, titratable acidity content of CK, 1.0% calcium treatment, 2.0% calcium treatment and 3.0% calcium treatment were 0.65%, 0.63%, 0.61% and 0.56%.3. The strawberry that was treated by calcium ion was stored in (4±1) °C. The balsam pear that was treated by calcium ion was stored in (11 + 1) °C. The changes were the same for protein content and rotten rate in the fruits.For strawberry, the treatment of 1.0% CaCl2 could effectively repress the dropping of protein content, slow down the rotten rate. And the high concentration calcium ion treatment could accelerate fruits protein content dropping and rotten. When the storage was finished, the protein content of CK strawberry was 0.23%, and the rotten rate is 83.6%. The protein content of strawberry which were treated by 1.0% CaCl2 was 0.34% and the rotten rate was 68.1%. The protein content of strawberry which were treated by 2.0% CaCb was 0.20% and the rotten rate was 80.4%. The protein content of CK balsam pear was 1.20%, and the rotten rate is 93.1%. The protein content of balsam pear which were treated by 1.0% CaCh was 1.60%, and the rotten rate was 61.3%. The protein content of balsam pear which were treated by 3.0% CaCl2 was 1.10%, and the rotten rate was 97.9%.4. The strawberry that was treated by calcium ion was stored in (4±1) °C. The balsam pear that was treated by calcium ion was stored in (11 ±1) °C. The changes were not the same for dissolubility sweet content, titratable acidity content and weight loss rate in the fruits.For strawberry, the treatments of 1.0%, 1.5% and 2.0% CaC^ effectively repressed dissolubility sweet losing and titratable acidity content dropping. When the storage was finished, dissolubility sweet content of CK, 1.0% calcium treatment, 1.5% calciumtreatment and 2.0% calcium treatment were 3.63%, 4.14%, 4.21% and 4.33%;the titratable acidity content of CK, 1.0% calcium treatment, 1.5% calcium treatment and 2.0% calcium treatment were 0.545%, 0.58%, 0.59% and 0.61%. For balsam pear, the dissolubility sweet losing and titratable acidity content only changed in ending era, and the treatment of calcium ion did not influent the result.The weight loss rate of strawberry were repressed by 1.0% and 1.5% calcium ion treatments, and improved by 2.0% calcium ion treatments. When the storage was finished, weight loss rate of CK, 1.0% calcium treatment, 1.5% calcium treatment and 2.0% calcium treatment were 2.56%, 1.96%, 2.13% and 2.69%. The weight loss rate of balsam pear were repressed by 1.0% and 2.0% calcium ion treatments, and improved by 3.0% calcium ion treatments. When the storage was finished, weight loss rate of CK, 1.0% calcium treatment, 2.0% calcium treatment and 3.0% calcium treatment were 2.43%, 1.59%, 1.71% and 2.31%.5. Stored in the difference temperature, the effects of calcium ion treatment for breathing intensity were different in strawberry and balsam pear.Stored in (20±3)°C, the breathing intensity of strawberry and balsam pear which were treated by 1.0% CaCh were lower than CK. It was better to repress fruits breathing intensity. In 4d, the breathing intensity difference was the largest between 1.0% calcium ion treatment and CK.Stored in (4 ± 1) °C, 2.0% calcium ion treatment efficiently repressed breathing intensity of strawberry . In 4d, the breathing intensity difference was the largest between 2.0% calcium ion treatment and CK. The breathing intensity of strawberry that was treated by 2.0% calcium ion was only 39.1% compared with CK. Stored in (11 ±1) °C;the breathing intensity of balsam pear that was treated by calcium ion was higher than CK. When the storage was finished, the breathing intensity of CK, 1.0% calcium treatment, 2.0% calcium treatment and 3.0% calcium treatment were 148.2, 172.0, 234.3 and 191.6mg? Kg"1 ?h !FM.6. In strawberry and balsam pear, pectinesterase activation was not same. The changes of pectin content were also different.The pectinesterase activation was very low in the ripe strawberry. The highest value was 2.3U *h ^l ?g 1FM. For balsam pear, the highest value was 29.55U *h * ?g ^M. With the storage prolonged, pectin content in strawberry decreased, and water-dissolving pectin content increased. For balsam pear, pectin content increased firstly, and then dropped. The changes of water dissolving pectin content were difference in different temperatures. In (20±3)°C, water dissolving pectin content moved upward. In (11±1)°C, the changes were increased in earlier time, and then dropped.7. The higher concentration calcium treatment resulted the damage to strawberry and balsam pear, and the damage degree did with the temperature.Used 2% CaCh liquor to treat strawberry and 3% CaCh liquor to treat balsam pear, the result were harmful. The fruits color changed into dim, and fungus occurred. In cold temperature, the damage was smaller than in room temperature.The experiment studied the effect that resulted by calcium treatment for strawberry and balsam pear fruits quality and physiology, and analyzed the effect similarities and differences of fruits that were stored in distinct temperatures. For theory accent, experiment improved knowledge of calcium treatment to store fruits and vegetables. For actual application, it could be the reference for the storage of strawberry and balsam pear.