The Study On Techniques Of Keeping Fruit Fresh For The Fruits In Xinjiang

Keeping fruit fresh in the storage and shipment is the means after post harvest, which can reduce the loss and increase the annex amount, and it is a good way to improve the agriculture production. In this paper, the different ways of keeping fruit fresh in the world were reviewed, according to the situation in Xinjiang, a new high performance and low poison preservative was prepared as chemical antisepsis, and a novel preservative was purposed. Moreover, a long-term grape preservative and a solid reagent, which can generate stable chloride dioxide, were developed. The paper was consisted of 7 parts.1. Physiology characteristics and principle of keeping fruit fresh were introduced, and the new developments of keeping fruit fresh industry in these years were discussed, too. Some typical technology of keeping fruit fresh got simple illustrated. According the situation in Xinjiang, there is a good prospect of developing the technology of keeping fresh.2. 6 kinds of typical pathogenic bacteria were separated from the fruits produced in Xinjiang. By the bacteriostasis experiment, the kinds and the ratio of preservatives were selected, and the valid concentrations of different preservatives were proposed.3. The feasible conditions of keeping muskmelon fresh, such as the temperature, the humidity, and the method of packing, were determined by the experiments that were made by using many kinds of preservatives and methods to the muskmelons, which were produced from different region of Xinjiang province.4. In order to detect the residue and the effective concentration of preservatives in the procedure of keeping fruit fresh, we studied the Spectrophotometric method, AAS and HPLC used to determine the amount of hiophanate-methyl, and more, we proposed HPLC to determine residue of thiophanate-methyl and iprodione successfully .5. The most of grape preservatives in market have many disadvantages, such as the releasing rate of SO2 is not stable, maintaining effective concentration time is short, and grapes were easily bleached, and so on, in order to overcome these shortcomings, we developed a novel long-term grape preservative, and it have a better effect which confirmed by experiment.6. ClO2 was easily volatilize, decompose, blast, it is so danger that make it used very inconvenience. We used chlorate, acidic solid, and some steady reagents to prepare a solid reagent, which can generate stable chloride dioxide, it can be made conveniently, last long time, and have an appropriate concentration.7.The SO2 detection tube was studied, it can be used more extensive, and convenient, and also it is accuracy compared with the chemical method. The results detected by it were agreed with those obtained by chemical method.