Studies On The Effect Of Ca～(2+), CaM On The Quality And Storability Of Strawberry Fruit

The strawberry (Fragaria ananassa Duch) is a typical berry fruit, its breath is bloom and the flesh of fruits is soft and succulency and it is lack of the hardy scarfskin. The strawberry will blet because of mechanical harm and the invading of germs after being picked. Its ability to resist vibrating is poor, and during the shipment, it is easy to be softened and fall off the scarfskin, then resulting in the outflow of the syrup. During the storage, the fruit is easy to shrink by losing water and turn color by oxidizing. The symptoms will appear in three days under normal temperature, and then the value of the fruits will descend in a large scale.The research in this paper is based on the material of Zhangji. The research tests with Ca²⁺ and CaM and discuss the effects of Ca²⁺ CaM on improving the quality of fruits and the ability of being stored. The aim of the research is to find out a valid way to promote the production and development of strawberry. The results are as follow:1. The tests with Ca²⁺ and CaM keep the quality of strawberry during its storage.1.1 The tests with Ca²⁺and CaM keep the quality of appearance of strawberry during the storage: In the aspect of the index of shape of fruits, the differences between the effects of the tests with Ca²⁺ and CaM are obvious; in the aspect of the weight of each fruit, the effect of the test with Ca²⁺ is better than that of the test with CaM, and the effect of 0.3% CaCl₂ is the best among the effect of the test with Ca²⁺; both the tests with Ca²⁺and CaM can restrain the decend of the rigidity of strawberry, Ca²⁺ can make the rigidity of strawberry decend more slowly than CaM, while the effect of this aspect of 0.1μg·L^-1 CaM is the best, and the difference shows apparent evidence on 0.01.1.2 The tests with Ca²⁺ and CaM keep the ability of strawberry to be stored. The tests with Ca²⁺ and CaM restrain the descending of vitamin C during the storage. The effect of the test with 0.3μ· L^-1 CaM in this aspect is the best. Both deoxidizing and the total sugar are accumulated during the storage, the effect of the test with 0.1 μ g·L^-1 CaM is better than other dealings by the Duncan's equation analytical. In the respect of restraining the descend of the content of sour during the storage, the effect...