氯化钙处理对速冻蓝莓冻藏期品质的影响

研究不同质量分数氯化钙处理对速冻蓝莓果实于－18 ℃冻藏时品质变化的影响。结果表明：随着冻藏时间延长，速冻蓝莓果实的质量、硬度、可溶性固形物（TSS）、可滴定酸、VC、花色苷和总酚含量均呈下降趋势。浸钙处理可延缓速冻蓝莓果实质量、硬度、TSS、可滴定酸、VC、花色苷和总酚含量的下降，保持果实原有品质。在整个冻藏期多酚氧化酶（PPO）和过氧化物酶（POD）活性不断下降，氯化钙处理组冻藏后期PPO活性明显被抑制，但对POD活性没有显著效果。综合分析各指标，经1.5%氯化钙溶液处理的速冻蓝莓其冻藏期品质最好。

Effect of Calcium Chloride Treatment on Quality of Quick Frozen Blueberry during Frozen Storage

Blueberry fruits were treated with varying concentrations of calcium chloride before storage at -18 ℃ for 6
months, and changes in blueberry quality were investigated during the storage period. The results indicated that calcium
chloride resulted in a decrease in weight, firmness, total soluble solid (TSS), titratable acid, vitamin C, polyphenol and
anthocyanin in blueberry fruits during the frozen storage. Calcium chloride treatment also retarded the decrease of fruit
firmness, TSS, polyphenol, anthocyanin and vitamin C. In addition, the soluble polyphenol oxidase (PPO) activity and
soluble peroxidase (POD) activities were decreased. Calcium chloride treatment significantly inhibited PPO activity in the
later period of frozen storage, but had no significant effect on POD activity. By comprehensive analysis, 1.5% calcium
chloride treatment on quick frozen blueberry fruits presents the optimum protection effects during frozen storage.