Study On Effect Of Heated Electrolyzed Functional Water Treatment On Chilling Injury And Storage Of Citrus

Citrus belong to low temperature sensitive type fruit, it may occurs the phenomenon of chilling injury when it was stored in a unsuitable condition of low temperature. In this study electrolyzed functional water was prepared by 2% NaCl solution, then the heating temperature range of its relatively stable nature was studied. On the basis of the operation, Satsuma Mandarin was chosed as the test materia, temperature and time of electrolyzed functional water heating treatment on Chilling Injury of citrus was studied. Finally, determine a suitable temperature and time. Then effect of heated electrolyzed functional water on storage of citrus were studied. The main results were as follows:1. The effective chlorine concentration in electrolyzed functional water decreased slowly when the temperature ranged at 40～50℃; pH and conductivity of electrolyzed functional water increased slowly at 30℃～50℃. So the heating temperature range which ensure the stable nature of electrolyzed functional water was 40℃～50℃.2. Treated with electrolyzed functional water of 40℃ for 3min, cold resistance ability of citrus improved. Rising of respiratory intensity and weight loss rate of citrus was inhibited, injury index of citrus was significantly reduced. After treated, the content of citrus soluble solids, titratable acid and Vc kept at a relative high level. The treatment could also inhibit the increase of conductivity and accumulation of MDA, and increase the activity of defensive enzymes in citrus. Later stage of storage POD, SOD, CAT in the treatment group citrus were all more active. So heated electrolyzed functional water treatment for 3min enhanced the cold resistance of the citrus.3 Electrolyzed functional water was heated at 40 ℃, then used to treat citrus for 3min. After treated, the citrus were stored at the condition of 8℃, RH 80%, then the effect of heating treatment on storage effect of citrus was studied. The result showed that the marketable fruit rate, the content of soluble solids, titratable acid and Vc in treated citrus were all maintained at a relative high level. The treatment significantly inhibited the rise of respiration and the accumulation of MDA in citrus, delayed the increase of the weight loss rate and the relative electric conductivity of the citrus, kept the activity of POD, and increased the activity of SOD. In conclusion, citrus treated with electrolyzed water at a higher temperature could better maintain the quality of citrus and prolong the storage period.