Effects Of Heat Shock Treatments On Physiology Responses And Quality Of Loquat Fruit During Cold Storage

Loquat,as a China originated fruit, with high water content, nutrient-rich, appropriate sweet and sour characteristics, and therefore known as " the Emperor of fruit." However, the loquat mature in early summer, with the characteristics of its own, it is difficult to storage the loquat fruit. This paper aims to research the process of protein expression,the lignification and the changes in organizational structure by post-harvest treatment of the loquat during storage. The results show that:Extract the loquat proteins after heat treatment,then adopt ammonium sulfate fractionation, DEAE-Sephecel ion column chromatography, Sephadex G-100 column chromatography and SP-Sepharose ion exchange chromatography, 31.5KDa and 50KDa two cationic monomer Hsps was purified. For the acquisition of two Hsps, will help us to study the mechanism of loquat fruit cold storage.Putian "Liberation bell" for the material loquat, post-harvest by 50℃, after 30min of heat treatment is divided into cold storage (2~5℃) and at room temperature (18~25℃) Storage. Through periodic inter-loquat fruit on the storage of lignin content, hardness, polyphenol oxidase (PPO), phenylalanine ammonia-lyase (PAL), cinnamyl alcohol dehydrogenase (CAD), peroxidase (POD) analysis of activity, research pre-heat treatment on refrigerated storage of loquat fruit lignification and related activity. The experimental results show that: 2~5℃can be induced by low temperature storage of loquat fruit hardness and phenylalanine ammonia-lyase activity of the abnormal increase, and both showed a positive correlation, correlation coefficient r = 0.914. Stored frozen prior to heat treatment can delay the loquat fruit of lignin content and increased hardness, lower PPO, PAL, CAD, POD activity.The changes of loquat fruit organizational structure during storage were observed by paraffin sections.During storage at room temperature, the heat-treated loquat fruit, compared with non-heat-treated, has not obvious increase in the role of loquat fruit storage quality. In the cold storage conditions, heat treatment group than in untreated group has an obvious role, compared with untreated group at the same period, treatment group to a certain extent can reduce the incidence of chilling injury, and, to some extent to maintain fruit storage quality.In summary, we believe that: pre-storage heat treatment and Refrigeration can reduce the physiological responses of loquat fruit during storage, delayed loquat fruit corrupt, to extend the shelf life of loquat fruit.