Experimental Study On Cold Storage And Preservation Of Cherry Hongdeng Based On The Compound Effect Of 1-MCP And ClO₂

This paper aimed at the problem of cherry“Hongdeng”quality preservation.By using1-methylcyclopropene（1-MCP）and ClO₂ treatment,the fruit quality,color,texture,taste and other physiological characteristics under refrigeration conditions（0±0.5）°C were studied.The changes of the quality of the cherry at different stages were analyzed,and the effects of the two methods on the interaction of the quality preservation of the cherry and the preservation effect were also analyzed.The research provides a new attempt for the preservation of cherry,and provides practical basis for the application of 1-MCP and ClO₂ in the preservation of other fruits and vegetables.Experimental results show:（1）The 1-MCP with a concentration of 0.2/0.5/1μL/L is used to preserve cherry“Hongdeng”.The results show that the fresh-keeping effect of 1-MCP treated with 0.5μL/L and 1μL/L is better,the former is particularly significant.After 21 days storage,the rot percentage of the cherry treated with a concentration of 0.5μL/L is the lowest,which is3.12%.The two treatments can delay the decrease of vitamin C content,soluble solids content and titratable acid content to some extent,inhibit cherry respiration,delay fruit senescence,reduce decay rate,and maintain the color,taste and flavor of fruit.When the concentration（0.2μL/L）is low,the effect on fresh-keeping of cherry is limited,and the effect is not obvious.At the same time,1-MCP at different concentrations can significantly reduce the stem-drying index of stem,maintain the green stem of fruit stems,and reduce the loss of water and atrophy of fruit stems.Browning,and the best concentration of 0.5μL/L.The treatment of cherries“Hongdeng”with ClO₂ at a concentration of 20/30/40 mg/L,respectively,show that all three concentrations can inhibit fruit softening to a certain extent,retard the decrease on vitamin C content,soluble solids content,and titratable acid content content,inhibit the respiration and maintain the color,taste and flavor of the fruit.The effect is most significant at a concentration of 30 mg/L.After the 40 mg/L treatment,the rot rate of cherry is the lowest,and the decay rate is only 1.95%at 21d.（3）Combined treatments（（1）:0.2μL/L 1-MCP+40mg/L ClO₂;（2）:0.5μL/L 1-MCP+30 mg/L ClO₂;（3）:1μL/L 1-MCP+20 mg/L ClO₂）are used to preserve cherrries.The results show that the three combined preservative treatment methods can further retard the fruit hardness,vitamin C content,titratable acid content,decrease the soluble solids content,inhibit the fruit respiration,and maintain the cherry’s original color,texture and flavor.A comprehensive comparison was found:0.5μL/L 1-MCP+30 mg/L ClO₂ was the most suitable concentration combination;1μL/L 1-MCP+20 mg/L ClO₂ was the most obvious effect in inhibiting fruit softening,0.2μL/L 1-MCP+40 mg/L Cl O₂ had the best effect in reducing the fruit decay rate.