| Chinese bayberry (Myrica rubra Sieb.Et Zucc) belongs to Myricaceae (Myricaceac) Myrica(Myrica Linn), is a special local fruit of China that is known for its colorful appearance, delicious taste and nutritional value, and it’s a set of economic, social and ecological benefits green trees. However, Chinese bayberry is harvested at hot raining season, which makes this softy juicy fruit without protective layer be susceptible to deterioration after harvest, and then lost its market value. Hypobaric storage has been shown to significantly inhibit postharvest ripening and senescence, thus extending shelf life in various fruits and vegetables. But, there are few published reports about the effect of hypobaric storage on Chinese bayberry. With a view to provide a basis of a new technology of freshening Chinese bayberry, hypobaric storage on quality changes and postharvest senescence of Chinese bayberry were investigated in this paper.The results are as follow:(1) The decay rate of "Dong Kui" Chinese bayberry that of control group was significantly lower than "Bi Qi" Chinese bayberry during storage, and "Dong Kui" Chinese bayberry (control group) has less change on color, firmness, and TSS than that of "Bi Qi" Chinese bayberry. Therefore,"Dong Kui" Chinese bayberry showed better storage performance. Hypobaric storage had significant effects on decay rate, weight loss and the deduction of TA in "Dong Kui" Chinese bayberry, but it had no significant effects on weight loss in "Bi Qi" Chinese bayberry, and also the decay rate during middle-late storage. It indicated that the effects of hypobaric storage in "Dong Kui" Chinese bayberry was better than that of "Bi Qi" Chinese bayberry, hypobaric storage could maintain the fruit quality after harvest and therefore has commercial use in prolonging the storage life.(2) Hypobaric storage significantly inhibited the increase of the relative electrical conductivity and MDA content, slowed down respiratory rates, induced the accumulation of total phenolics and SOD, CAT, POD activities, and hypobaric storage significantly induced antioxidant property in Chinese Bayberry during the middle and late periods of storage. These results indicated that hypobaric storage could delay the fruit senescence, remove active oxygen and extend shelf life. The effect of hypobaric storage controlled at55±5kPa was the best, as under which it had less relative electrical conductivity, MDA contents and higher antioxidant property.(3) Hypobaric storage significantly inhibited the decay rate, reduced the deterioration and induced the accumulation of total phenolics, PAL, POD, chitinase and β-1,3-glucanase activities of "Dong Kui" Chinese bayberry. These results indicated that hypobaric storage could promote the resistance to the adversity of Chinese bayberry by increasing the accumulation of higher adversity resistance related enzymes and materials, result in the decrease of decay rate. Hypobaric as a low oxygen condition, could significantly induced the PDC, ADH and LDH activities during the middle and late periods of storage to against the adversity. However, hypobaric storage controlled at55±5kPa and15±5kPa would not cause significant accumulation of ethanol, but the anaerobic respiration of Chinese bayberry under hypobaric storage controlled at15±5kPa increased rapidly during the late period of storage, and the ethanol content was significant higher than that of control group, Therefore hypobaric storage controlled at15kPa might not be conducive to long-term storage of fruit.(4)Hypobaric pretreatment could significantly inhibit the increase of decay rate, decrease of TA and early-stage anthocyanin content, which suggested that hypobaric pretreatment, could maintain postharvest quality of Chinese bayberry, prolong the shelf life. In hence, hypobaric pretreatment could be used as a easier and less-energy method to storage Chinese bayberry during short period. Different hypobaric pretreatment times (3-day and6-day) had no significant effects on the fruit quality, such as decay rate, firmness, respiration rate,TA and TSS. These results indicated that we could determine the time of hypobaric pretreatment to3days, in concern of saving energy. By future study, it was shown that hypobaric pretreatment could significantly inhibit the relative MDA and H2O2content, induce the accumulation of total phenolics and CAT, PAL, POD and β-1,3-glucanase activities, maintain the quality and delay the fruit senescence. The decay rate of "Dong Kui" Chinese bayberry under hypobaric storage controlled at55±5kPa was significantly lower than that of hypobaric pretreatment and also lower respiration rate, higher TA content. This suggested that the effects of hypobaric storage in "Dong Kui" Chinese bayberry were better than that of hypobaric pretreatment, and the CAT, PAL, POD, chitinase of "Dong Kui" Chinese bayberry with hypobaric pretreatment were significant lower r than that of hypobaric storage controlled at55±5kPa, maybe it was the reason that the effects of hypobaric storage on "Dong Kui" Chinese bayberry was better than that of hypobaric pretreatment. |
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