Influence Of Cold Shock Treatment On Cold Storage Effect Of Nai Plum

Postharvest loss of fruits in our country reaches 25%-30%, respectively, but it isonly 1.7%-5.0% in developed country. Therefore, it is urgent to carry out research on thestorage of fruits in our country.With the improvement in the standard of people life, the safety of foods is concernedincreasingly. Cold shock treatment has become the focus of research in the world due totheir convenience and efficiency as well as safety.The objectives of this dissertation were to investigate the effects of different coldshock time(dipped in water at 0℃for 1h, 2h, 3h and 4h, respectively) on chilling injuryand quality of Nai plum, The parameters including CSPs, Endogenous IAA, EndogenousGA3, Endogenous ABA, Endogenous ZR, firmness, Membrane Permeability, TissueStructure, TSS, TA, Reducing sugar, and Rate of Chilling Injury. The results were asfollows:The softening and degradation of starch in the treated Nai plum fruits weresignificantly inhibited, so that the ripening was delayed and the shelf-life of the treatedNai plum fruits was extended.With cold shock treatment, the content of the IAA, GA₃, ABA, ZR and some CSPswere more than that of the control, which, as the result, Cold shock treatment inducedchilling resistance ability, alleviated Nai plum fruit chilling injury.The cold shock treatment Nai plum fruits maintained better tissue structure integritythan the control.Cold shock at 0℃for 3h could efficiently improve the quality of Nai plum fruit forconsecutive cold storage (e.g.3℃).