Study On The Key Technologies Of Postharvest And Deep Processing Of Red Bay Berry

The key technologies of postharvest and deep processing of Red bay berry(Myrica rubra Sieb. & Zucc.) were studied. Red bay berry(RBB) is a local special fruit in southen China. This soft and juicy fruit is formed with many columns which have very thin peel and swelling end. Also it is harvested in plum raining season and senescent rapidly after harvest, so it is very difficult to storage and transport. The preharvest physiology, postharvest physiology and temperature influence, the softening mechanism, injury during storage and transportation, preservation by MAP, antiseptic, ethylene absorbent, coating and calcifying, fertilize or spray calcium and cover soil preharvest were studied. The main pathogens of RBB were isolated and identified. The haze of RBB juice and wine during shelf life was also studied.The results showed that the RBB is begin to senescent before common harvest date, this senescence is rapid and aggravated constantly during postharvest. Low temperature (especially near 0 0C) can delay the senescence and reduce the consumption, so the cool storage is the essential factor of RBB preservation.2+2Ca , Co ~, vibration and temperature can influence the softening of fruit. The content of Ca2~ had positive correlation to fruit hardness, and negative correlation to solvable pectin. Insoluble calcium pectate formed from Ca2~ and the pectin led to increasing the fruit hardness. In addition, the decline of PG and CX also resulted in increasing of the fruit hardness.Co2~ inhibited bio-synthesis of ethylene, activities of PG and CX went down with respiration rate, and fruit hardness were going up . Vibration was able to stimulate fruit tissue to synthesis ethylene, so it intensified respiration and accelerated senescence of fruit. Higher temperature can increse ethylene production, respiration rate, and the activities of PG and CX, because it contributed to promote enzymic catalytic reaction.The easy injury of RBB is testified by its poor micro-structure. Vibration increase the cell membrane permeability and disorder the respiratory, and these change are aggravated by increase vibration level. All of sub-package in small box, absorb dew, pad and less than 10 layers can reduce the injury during storage and transportation.MAP can delay the senescence of RBB. The low CO2 concentration isVIIeffective than the high one, especially initiate with 2% CO2 and 4% 02 can reduce the loss and consumption obviously. Spontaneous MAP also can prolong the shelf life of RBB. Antiseptic can reduce the rot, ethylene absorbent can decrease the consumption of RBB during storage. Furthermore, fertilize or spray calcium and cover soil preharvest, coating and calcifying postharvest can delay the senescence, decrease the consumption, soften and rot in some extent. But spray calcium solution preharvest can delay the maturity of RBB.The commerce package of RBB was designed according of the results of reaserch, and the optimum postharvest technology is addressed.The Red Bay Berry fruits are extremely susceptible to postharvest molds. The main pathogens of Red Bay Berry fruit were isolated and identified as A.carbonarius sp., Pcitreo-viride Biourge, C.degenerans Syd., Alternaria Nees ex Wallr. sp., Pitalicum Wehrner and P.expansum(LK.) Thorn according to Kohn's rule. The six main pathogens showed comparatively high level of PG and CX enzymatic activities that present their high invasive abilities to fruits. After treating with UV irradiation and 1 Oppm Natamycin, the adaptation phase of molds in RBB was prolonged and 1/2 rapid-growth phase was decreased with the specific speed during logarithmic growth phase and peak growth amount bringing down. It showed that both physical and chemical factors were able to inhibit growth of molds in fruits. According to Logistic model, another mathematical model which can describe population growth of molds in RBB was deduced on the condition of (8± 1) C storage after treating with I Oppm Natamycin. The Revised model is-j3'X'0 EXP(cx'j3'(t - t'0 )) X'0EXP(&~'(...