采用氯化钙（Calcium chloride，CaCl2）结合水杨酸（salicylic acid，SA）雾化熏蒸技术对新疆冬枣进行处理，研究该雾化熏蒸技术对冬枣采后品质及抗氧化性的影响。探索氯化钙结合水杨酸对冬枣采后品质的协同保鲜作用。结果表明：2% CaCl2+100 mmol/L SA处理可以减缓冬枣转色进程，抑制冬枣贮藏期硬度、失重率、可滴定酸（TA）、抗坏血酸（VC）、总酚、类黄酮含量、DPPH自由基清除能力、ABTS阳离子清除能力和FRAP铁离子还原能力的下降。综合来看，2% CaCl2+100 mmol/L SA处理较2% CaCl2和2% CaCl2+200 mmol/L SA处理保鲜效果更好，在第6 d时，a值为0.70、硬度为9.24 N、失重率为1.76%、TA含量为0.37%，表明CaCl2结合SA雾化熏蒸可以很好的保持冬枣的采后品质和色泽转变，同时，2% CaCl2+100 mmol/L SA 处理后的冬枣Vc含量为2.65 mg/g·FW，总酚的含量为4.83 mg/g·FW，类黄酮的含量为1.38 mg/g·FW，分别是CK的1.35倍、1.21倍、1.31倍，DPPH、ABTS和FRAP的清除能力比CK高了51%、23%和40%，表明CaCl2结合SA雾化熏蒸技术可以提高果实抗氧化能力，延长货架销售期。因此，CaCl2结合SA雾化熏蒸技术可作为冬枣采后贮运保鲜新工艺的探索方向。

Herein, the synergistic effects of atomized calcium chloride (CaCl2) and salicylic acid (SA) fumigation on the postharvest quality and antioxidant capacity of Zizyphus jujuba Mill., commonly known as Dongzao or winter jujube, were evaluated. Overall, treatment with 2% CaCl2+100 mmol/L SA showed to slowdown the color change and inhibit the softening process of jujubes, as well as it prevented the weight loss rate and titratable acid (TA) content, as compared with 2% CaCl2 or 2% CaCl2+200 mmol/L SA treatments. Specifically, on day 6 upon treatment, the a factor value, hardness, weight loss rate, and TA content were 0.70, 9.24 N, 1.76%, and 0.37%, respectively, for jujubes treated with 2% CaCl2+100 mmol/L SA, indicating that atomized CaCl2+SA fumigation could effectively preserve the postharvest quality and color of the fruits. Overall, 2% CaCl2+100 mmol/L SA treatment provides better preservation effects than 2% CaCl2 and 2% CaCl2+200 mmol/L SA treatments. Moreover, the ascorbic acid content of the jujubes treated with 2% CaCl2+100 mmol/L SA was of 2.65 mg/g formula weight (FW), with a total phenol and flavonoid contents of 4.83 and 1.38 mg/g FW, respectively. These values were 1.35-, 1.21-, and 1.31-times higher, respectively, than those of the CK group. 2,2-Diphenyl-1-picrylhydrazyl and 2,2′-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid scavenging abilities, and the ferric reducing antioxidant power of the 2% CaCl2+100 mmol/L SA-treated jujubes were 51%, 23%, and 40% higher than those of the CK group, indicating that atomized CaCl2+SA fumigation improved the antioxidant capacity of the jujubes, thereby extending their shelf-life. Therefore, CaCl2+SA fumigation can pave the way for new techniques to enhance storage and transportation postharvest outcome of winter jujubes.

新疆自治区重点研发计划项目（2017B1002-3）；新疆冬枣产地综合保鲜与物流技术研究及应用（201803050014）