Effects of Postharvest Heat and Calcium Treatments on Calcium Fractions and Cell Wall Metabolism of‘Huangguan’Pear Fruit

ACTA HORTICULTURAE SINICA ›› 2014, Vol. 41 ›› Issue (2): 249-258.

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Effects of Postharvest Heat and Calcium Treatments on Calcium Fractions and Cell Wall Metabolism of‘Huangguan’Pear Fruit

WANG Ling-li1,2，LIU Chao1，HUANG Yan-hua1，LI Xing-fa1，and ZENG Ming1,2,*

（1College of Horticulture and Landscape Architecture，Southwest University，Chongqing 400715，China；2Key Laboratory of Horticulture Science for Southern Mountainous Regions，Ministry of Education，Southwest University，Chongqing 400715，China）

Received:2013-09-29 Online:2014-02-25 Published:2014-02-25

Abstract

Abstract: The effects of postharvest treatments of heat（38 ℃ hot-air for 24 h），calcium（soaking with 6% CaCl₂for 15 min）and combination of heat and calcium（treated with 38 ℃ hot-air for 24 h and then soaked with 6% CaCl₂for 15 min）on calcium fractions and the cell wall metabolism of‘Huanngguan’pear were studied during low temperature storage，soaking with water as control. The results showed that pectin calcium was the main form of calcium in fruit，its content of total calcium accounted for 49.7%–55.8%；The total calcium contents of 6% CaCl₂and 6% CaCl₂ + 38 ℃ treated fruits were 22.95 and 31.58 µg · g^-1 higher than those of control，respectively；Treatments with 6% CaCl₂and 6% CaCl₂ + 38 ℃ inhibited the declines in cellulose，proto pectin，water-soluble calcium and pectin calcium significantly，promoted the increase of calcium oxalate and delayed the decline in fruit firmness；Treatments with 38 ℃ and 6% CaCl2 + 38 ℃ inhibited the activity of pectinesterase（PME），polygalacturonase（PG）and cellulase significantly. Correlation analysis showed that the content of cellulose，proto pectin，water-soluble calcium and pectin calcium were significantly positive correlation with firmness，while the content of soluble pectin was significantly negative correlation with firmness；PG and cellulase showed a significantly negative correlation with firmness，PME showed no significant correlation with firmness. Treatments with 6% CaCl2，38 ℃ and 6% CaCl2 + 38 ℃ delayed fruit softening by inhibiting the transformation of soluble calcium to insoluble calcium，inhibiting the activity of cell wall-degrading enzymes and degradation of cell wall components，whereas application of 6% CaCl2 + 38 ℃ presented the best effect of all the treatments.

Key words: pear, postharvest, heat and calcium treatment, calcium fraction, cell wall metabolism

CLC Number:

S 661.2

WANG Ling-Li-1, 2 , LIU , CHAO 1, HUANG Yan-Hua-1, LI Xing-Fa-1, ZENG , MING 1, 2 , * . Effects of Postharvest Heat and Calcium Treatments on Calcium Fractions and Cell Wall Metabolism of‘Huangguan’Pear Fruit[J]. ACTA HORTICULTURAE SINICA, 2014, 41(2): 249-258.

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Effects of Postharvest Heat and Calcium Treatments on Calcium Fractions and Cell Wall Metabolism of‘Huangguan’Pear Fruit

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