Study And Application Of Preservatives For Prosthavest Fruits And Vegetables

The development of fruit and vegetable storage technology at home and abroad were reviewed,such as low temperature preservation,chemical preservation, modified atmosphere preservation, coating preservation and fresh-keeping packaging. In chapter one, present preservative technique of fruits and vegetables and common chemistry preservative are elaborated. Mainly introduce the application of bacteriostasis preservative, ethylene sorbent and filming preservative.In chapter two, add denetonite of acidification, and make into a long-term effect, slow release, single-pack, novel solid ClO2 preservative. The new product is longer than original one at 0℃and 25℃. The kindling point raised to 150℃, and it also does not release ClO2 in the dry condition. Laid up the solid ClO2 preservative for 1.5 years, the loss of ClO2 is just 20%, and it far better than that of foreign patent.In chapter three, we used the denetonite and made up two-component SO2-ClO2 preservative piece. Experiments were conducted to study effect of two-component on the pathogenic bacteria (penicillium and aspergillus niger) of Hami melon, grape and'Xiaobai'apricot. The two-component preservative is better than single SO2 and ClO2 from testing the colony diameter, hypha growth, conidia germination rate.In chapter four, add denetonite of acidification, and make into novel ethylene sorbent. Experiments were conducted to study effects of ethylene sorbent on postharvest physiology and quality assessments of apricots at 18~20℃during storage.The results showed that ethylene sorbent significantly decreased the ethylene production, ethylene sorbent treatment also maintained firmness and good quality of apricots, exhibited maintained the smell of sweetness, high content of Vitamin C and good sensory evaluation compared to control. Ethylene sorbent also reduces the intensity of membrane lipid peroxidation, decrease the decay rate and lengthen the shelf life of'Xiaobai'apricot.In chapter five, fruit wax can form thin film on the surface of'Xiaobai'apricots, It can inhibit the metabolism of fruit, such as physiological and biochemical processes. In this paper,'Xiaobai'apricots were treated with two kinds of fruit wax under the conditions of 18~20℃, analysing quality parameters. The results showed that:'Xiaobai'apricots treated with fruit wax can significantly inhibited ethylene production and respiration rate, reduce water evaporatio and decay rate, maintain relatively high hardness and Vc content and delay the accumulation of MDA.So it postpone physiological aging and extend the shelf-life.