关键词: 无花果, 钙处理, 热激处理, 保藏

Abstract: Calcium treatment and heat shock treatment have been generally recognized as safe preservation techniques for freshfruits and vegetables.The fig fruits were treated with CaCl2 (6%)or water heated (43℃),and stored at 1℃.Both treatments resultedsignificant reduction of respiration,ethylene and MDA (Malonic Aldehyde) production.The SOD (Superoxide dismatase)activity in fruit tissues was also sustained.Heat treatment could significantly slow down the deterioration of fig fruits duringstorage.Calcium treatment was found to be effective in maintaining fruit firmness.In total,the preservation effect of heattreatment was better than calcium treatment.

Key words: fig, calcium treatment, heat shock treatment, preservation