Effect Of Cold Storage On Sickness Fruit Physiological Characteristics

With the naturally matured Cuiguan Pear which is harmed by Bactrocera dorsalis Hendel serving as the experimental material, this paper focus on the effects of the storage conditions and storage time on its hardness, electrical conductivity, vitamin C, soluble solid, titratable acidity, soluble total sugars content, production rate of ethylene, contents of amino acids and the activities of enzymes in the wormy fruit, in the course of cryopreservation. The research results will provide theoretical foundations for the comprehensive utilization of wormy fruits.The research has shown that all wormy fruits display a physiological characteristic of quality deterioration and caducity in the course of reservation under different temperatures. Along with the after-ripening of the fruit, the flesh of the fruit is gradually softened in the course of after-harvest reservation, which leads to reduction of hardness of the fruit. The content of vitamin C in the fruit which is subject to refrigerating treatment has slowly declined; the content of soluble solid has been on the increase in whole as the storage time prolongs; titratable acidity of the fruit has been on the decline; the content of soluble total sugars varies in a ridge type, increases at first then decreases, with the burst size and respiratory intensity of the ethylene greatly reduced; the activity of oxide dismutase and catalase has declined; the activity of peroxidase has been rising slowly.In comparison with storage under ordinary temperatures (25±1℃), refrigerating treatment (1±1℃) prevails in preserving the quality of the fruit, and in addition, evidently reduces the level of decomp of the fruit, prolongs the caducity of the fruit, thus prolongs the storage period of the fruit.