Rearch On Comprehensive Preservation Packaging Technology Of Strawberry And Honey Peach

Fruits and vegetables, as one source of nutrition, are indispensable in people's daily life. But their rotting rate is very high due to its physiology and characteristic and less developed packaging technology. At present the single preservation technology like MAP (modified atmosphere packing) or Chemical preservation technology still has some defects and cannot completely meet the preservation needs. In this case, comprehensive preservation technology combined several single preservation technologies is needed. Based on the strawberry and honey peach as the research object, this paper researched the effect of comprehensive preservation that combined with the low temperature, chemical preservation technology and modified atmosphere packing methods in the hope that it can provide theoretical basis and practical guidance for fruit and vegetable preservation industrialization.The research work mainly included as follow:1.The respiratory rate of strawberry and honey peach was measured by the close system method considering the influence of 2℃, 20℃on strawberry respiratory rate and 2℃, 15℃, 30℃on the respiratory rate of different maturity honey peach (like 80%, 90% and100% maturity). The results show that temperature has a big influence on strawberry and honey peach's respiratory rate, for low temperature can significantly reduce product's respiratory rate so as to extend product's shelf life but their maturity level has no obvious influence on respiratory rate.2. The strawberry was firstly pretreated using 1-MCP for 6 hours,12 hours and 24 hours and soaked for 2 minutes in different concentrations of CaCl2 solution (0.5, 1, 1.5%) and then soaked for 30s in different concentrations of phytic acid (0.05, 0.1, 0.15%). After processed through orthogonal experiment combined with different MAP type, the strawberry was stored at a low temperature (2℃). The changes of weightlessness rate, color, decay index, hardness index were measured during the storage. Results show that using comprehensive preservation technology can make strawberry's storage periods extend to 2 weeks or more. And orthogonal experiments 2 ( 1μL/L of 1-MCP fumigation for 12h; 1% CaCl2 soaking for 2min; 0.1% phytic acid for 30s) has good effect on slowing the indicators of strawberry and can significantly prolong the shelf life.3. In this experiment, the effect of CaCl2, Phytic acid pretreatment, 1-MCP fumigation and MAP on honey peach preservation was studied. The honey peach's indexes, such as weightlessness rate, color, decay index, hardness, ethanol and ethylene production, total soluble solids, titratable acid, Vc content etc. at low temperature (2℃) was measured. The results showed that using comprehensive preservation technology (1% CaCl2 soaking for 2min; 0.1% phytic acid for 30s; 1μL/L of 1-MCP fumigation for 12h; (5%O2+5%CO2) MAP; storage at low temperature) can make honey peach's storage periods extend to one month or more ( 2-3days at room temperature and one week at low temperature). In this process, the honey peach's content of Vc, total soluble solids and titration acid and rotting rate as well as ethylene production and weightlessness rate are reduced, and so on.