为探究乳酸钙处理对采后蓝莓果实生理生化的影响。分别采用10 g/L和20 g/L的乳酸钙及去离子水（对照）浸泡处理采后蓝莓10 min，于4 ℃下贮藏。分别于0、14、28、42、56、70 d对其相关指标进行测定。结果表明，贮藏期间内，乳酸钙处理有利于保持采后蓝莓果实品质，延缓蓝莓果实硬度，可溶性固形物（TSS）及总酚、类黄酮含量的下降，第28 d时，20 g/L乳酸钙处理的果实硬度是对照的2.1倍，贮藏结束时，20 g/L乳酸钙处理的TSS含量分别是对照组和10 g/L处理组的1.875和1.4倍，20 g/L乳酸钙处理的总酚、类黄酮和花青素含量分别较0 d增加了31.25%、22.58%和122.78%。降低采后呼吸速率和失重率，保持一定的花青素含量，降低纤维素酶（Cs）、多酚氧化酶（PPO）、抗氧化酶（POD）活性，对照组的PPO活性峰值分别是10 g/L和20 g/L乳酸钙处理组的1.56和2.12倍，提升超氧化物歧化酶（SOD）活性及总抗氧化能力。研究结果表明，乳酸钙处理对采后蓝莓果实具有积极的保鲜效果，其中以浓度为20 g/L的乳酸钙处理效果最佳，保持了采后蓝莓的品质。

To investigate the effects of calcium lactate treatment on postharvest physiology and biochemistry of blueberry fruits. The postharvest blueberries were immersed in a calcium lactate aqueous solution (10 g/L or 20 g/L) and deionized water (the control), respectively, for 10 min before being stored at 4 ℃. The related indicators were measured at day 0, 14, 28, 42, 56, and 70 over storage. The results showed that the calcium lactate treatment was beneficial to maintain the postharvest quality of blueberry fruits during the storage, through delaying the decrease of fruit firmness, the contents of total soluble solids (TSS), total phenols and flavonoids. on day 28, the firmness of the fruits treated with 20 g/L calcium lactate was 2.1 times as high as that of the control, and at the end of storage, the TSS of the fruits treated with 20 g/L calcium lactate treatment was 1.875 and 1.4 times, respectively, as high as those of the control and the 10 g/L treatment group, with the contents of total phenols, flavonoids and anthocyanins increased by 31.25%, 22.58% and 122.78%, respectively, compared with day 0. In addition, the treatments with 20 g/L calcium lactate led to reduced respiration rate and weight loss rate, constant anthocyanin content, and decreased activities of cellulase (Cs), polyphenol oxidase (PPO) and peroxidase (POD). The control had a peak PPO activity that was 1.56 and 2.12 times, respectively, as high as those for the 10 g/L and 20 g/L calcium lactate treatments, with increased superoxide dismutase (SOD) activity and total antioxidant capacity. The results showed that a calcium lactate treatment had a positive effect on postharvest preservation of blueberry fruits, with the treatment using calcium lactate at 20 g/L more desirable to maintain the postharvest quality of blueberries.

“十三五”国家重点研发计划重点专项（2016YFD0400903）