摘要:以'中白'品种番木瓜为试验材料,运用TPA全质构测试,研究不同浓度氯化钙(0、1%、3%、5%)对番木瓜采后贮藏期间果实质地变化的影响,筛选最佳的保鲜浓度。结果表明:随着贮藏时间的延长,各处理组番木瓜果实硬度、咀嚼性、胶着性、弹性、内聚性、回复性都呈下降趋势,而黏性呈上升趋势,其中3%氯化钙处理效果最佳,能显著延缓番木瓜采后质地劣变。
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