Research On Mechanism Of Chilling Injury And Techniques In Preservation Of Cherries And Jujubes

Fruits usually stored in lower temperature, but if the temperature is lower than it can bear, it will showed chilling injury, so to determine the best storage temperature is extremely important.In this research, Cherries and Jujubes collected in Jinzhou(Dalian) and Tianjin were studied to detemine chilling injury under different temperature, the quality changes of Cherries during the shelf period after storage for60d, the effect of storage quality after ClO2treatment in combination with freezing-point temperature for storage quality.Cherries, Juhong, Summit, Lapins and Rainier, were stored at-0.5、-1.0、-1.5、-2.0℃, separately. Result showed that the lower temperature caused more severe chilling injury. When stored at-2.0℃, all Cherries showed severe chilling injury and lost edible quality. However, Cherries stored at-0.5℃exhibited the minimal chilling injury. Juhong under-0.5℃treatment had the lowest chilling injury and the best organoleptic quality.The sensory quality and physiological index of Cherries was measured in the10℃rack temperature after storage for60days in the environment of freezing-point and modified atmosphere box. Result showed that the fresh-keeping index of Juhong or Summit is significantly higher than that of Lapins or Rainier(P<0.05).Along with better sensory quality, shelf life of Juhong or Summit is significantly longer than that of Lapins or Rainier(P<0.05). In conclusion, Juhong had the best storage quality and the longest shelf life.The Jujubes were stored at-0.5,-1.5,-2.0,-2.5,-3.0℃, separately. Results showed that the lower temperature caused more severe chilling injury. When stored at-0.5℃, Jujubes did not show chilling injury during the whole storage period; Jujubes stored at-1.5℃showed chilling injury at90d; when stored at-2.0,-2.5and-3.0℃, Jujubes showed chilling injury from the middle storage period. Jujubes stored at-3.0℃showed the maximum chilling injury (P<0.05).The Jujubes was fumigated with ClO2then stored it in the freezing-point environment. Result showed that the sensory quality did not show significant ascension, but TSS content was lower during the later storage period, accompianed with higher C2H2production, it does not has obvious improvements to lengthen the storage period.