Study On Map On Prfservation And Research On Assorted Technique Of Mibao Pitaya

Pitaya is favorable to the consumers because of its taste delicious and rich nutrition value .In recent years,pitaya is more and more welcomed by consumers .However,pitaya's scale is prone to yellowing and withering when it storage on the room temperature, losing the commercial value in very short time.Therefore, storing at lower temperature is very important for keeping good quality of pitaya.However,pitaya is a kind of cold-sensitive fruit,very easily to occur chilling injury.This experiment takes 'Mibao' pitaya as the main material and the purpose is to determine the pitaya does not occue chilling injury in the optimal storage temperature,low temperature and room temperature under the condition of the optimum thickness of preservative film and gas conditions,as well as to determine the most suitable storage measurement by using ethylene sorbent and 1-MCP. Specific content as follows:(1) Influence on storage quality of Mibao pitaya under different temperature conditions: pitaya were stored at the temperature 4-5?, 6-7?, 10-11? and 20? .The results indicated that pitaya stored at the temperature 4-5? nutrition index conditions were the best, followed by 6-7?.However, storing under the temperature 4-5? in a long time would cause a rapid decline of its hardness, and its skin began to appear chilling injury 25 days later, so 4-5? is not suitable for the preservation of pitaya. Low temperature storage of pitaya should be used as low temperature without occurrence of chilling injury.Pitaya stored under 6-7? with no damage phenomenon,the appearance of well preserved,and the indicators of well test results. When stored above 6-7? for pitaya, there is no occurrence of chilling injury,but nutrition index decreased so quickly and lose the original flavor.So,we consider that the best temperature of chilling injuru and the optical storage temperature was 6-7?.(2) Effects of preservative films with different thickness on storage quality of pitaya:the pitaya were stored at room temperature and low temperature,respectively PE20, PE30,PE40 plastic film packaging, PE40 results show that both in room and low temperature with the best nutrition indicators and sensory evaluation score is the highest.So we can consider that PE40 is optical for pitaya storage at room temperature and low temperature.(3) Effects of ethylene sorbent and 1-MCP on storage quality of pitaya: the pitaya stored at the temperature 6?,with PE micro-perforated and each package weight 0.7kg, were placed in the bag with 1 bags of ethylene sorbent, 2 bags of ethylene sorbent, 1 bags of 1-MCP, 2 bags of 1-MCP, the results show that the package with 2 bags of ethylene sorbent has gained a good effect in the preservation of nutritional indicators, and sensory evaluation scores are much higher than other groups.