Abstract:

Experiment was conducted with Jinqiu pear.CaCl2, CaCl2+NAA solution was sprayed on Jinqiu pear to explore the impact on fruit quality and physiological characteristic during storage at low temperature. The results shows that, compared with control, applying calcium treatment to young fruits can greatly improve the Calcium content and firmness of fruit, and reduce the disease rate. Applying calcium treatment significantly inhibited enzyme superoxide dismutase (SOD), peroxidase(POD), catalase(CAT) activity be reduced, and lowered fruit membrane permeability, and decreased content of malondialdehyde (MDA). It is suggested that applying calcium to young fruits reduced lipid peroxidation, delayed fruit senescence and ripening, and CaCl2+ NAA treatment was more effective than CaCl2 treatment.