Studies On Mechanism Of Betelnut Quality Deterioration And Keep

Betelnut (Areca catechu) is very important Medicine and food plants in hainan province, is one of the important products of hainan province output, but about reports of betelnut fresh fruit mainly concentrated in its medicinal value, for fresh fruit fresh research betel nut have few reports. Use the betelnut fruit as the research object, and study the postharvest betelnut fruit quality deterioration mechanism and quality keep, the results of the study are as follows:1. Three preservation of GA3,6-BA and fruit wax were used for preserving betel nut, then we obtained the best concentration respectively, and through response surface methodology to optimize the combination concentration, the optimal fresh conditions of betel nut was as followed:100mg/L GA3+100mg/L6-BA+50%of fruit wax.2. According to using the method of low temperature and combine film antistaling agent to inhibit the water loss deterioration of betel nut, reduced the rate of weight loss, and inhibited the generation of the MDA, maintained the integrity of the cell, and made the cell membrane permeability abating, then effectively delayed the skin water loss shrinks, maintained the good appearance shape and pulp super microstructure, and extended the shelf life of betelnut fruit.3. By using the combine film antistaling agent, hindered the process of chlorophyll enzyme catalysis decomposition of chlorophyll, delayed the etiolation of betelnut fruit on normal temperature storage, made betelnut fruit maintained the good gloss and color; made chlorophyll of betel nut skin on low temperature conditions increased.4. The method of low temperature+combine film antistaling agent delayed the lignifications’ level of betel nut, inhibited the activity of four kinds of key enzyme, PAL、4-CL、CAD、POD, which could generate the lignin, reduced the generated ratio of lignin during the storage process of betel nut; the activity of4-CLand CAD was inhibited by combine film antistaling agent, the influence of temperature inhibition was not significant.