Study On The Cold Chain Preservation Of White Seedless Grape Of Xinjiang

White Seedless grapes is one of the most famous specialty fruit in xinjiang.The fruit are popular withconsumers because of its good quality and rich in nutrients. But White Seedless grapes easily happeneddrop and decay after harvest, that cause huge economic losses to the grape, has become the key technicalproblems to the development of the seedless white grapes.In this paper,Turpan White Seedless asexperimental materials to study cold chain logistics preservation of White Seedless grape of xinjiang, inorder to provide theoretical basis for the research and development for White Seedless grape postharveststorage transport preservation technology.The research contents are as follows:1. White Seedless Grape were treated with different pre-cooling mode (cold air pre-cooling,pressure-difference pre-cooling with0.5,1.5,2.5m/s wind speed)to precooling.The results showed thatpressure-difference pre-cooling can reduces the core temperature of grape faster than the cold airpre-cooling, and with the increase of wind speed,the pre-cooling time were shortened, pre-cooling rate wereincreased, respiration rate were reduced, and the consumption of SSC,TA,Vc were reduced,the quality ofgrape were kept well.However,at high wind speed,weight loss rate and berry drop rate ofgrape increased sharply.Comparing all quotas,the right pre-cooling mode is pressure-difference pre-cooling with1.5m/s wind speed.2. White Seedless Grape were treated with different concentration of SO2, CLO2and combine with1-MCP,then respectively stored under room temperature (20oC,80%~85%RH) and cold temperature (0oC,90%~95%RH). The results showed that:when the concentration of SO2was150μL/L,it obviouslysuppressed the increased of decay rate; grape treated with15μL/LCLO2could keep the content of SSC,TAand Vc better;1-MCP had a significant effect on berry drop rate and stem browning,1-MCP+ClO2,1-MCP+SO2treatment combined with the advantages of1-MCP,ClO2and SO2,could maintained the qualityof the grapes during refrigerated transport, reduced fruit weightloss and decay effectively.3. White Seedless Grape were treated with1-MCP,then stored in cold for short term to study thechange of hydrolytic Enzyme activity and the level of endogenous hormone of grapes. The results show that hydrolytic Enzyme activity of fruit in the abscission zone increased in varying degree, MDA has alsoincreased,1-MCP treatment on more shattering related activity changes were significantly reduced.Inaddition,1-MCP treatment could effectively suppress the increase compared with the control area fromgrapes ABA content and IAA,GA3content decrease,thereby inhibiting the formation of abscission layer,reducing the falling of fruit4. Study the effects of different packaging on quality of White Seedless grape in shelf life. The resultsshowed that, grapes packaged with5Kg non-porous polyethylene bags had the smallest weigheloss rate butbigger decay rate and respiration rate;1Kg perforated polyethylene bags leaded lower decay rate than5Kgperforated polyethylene bags but higher berry drop rate,weightloss rate and stems browning index;comprehensive various indicators,the appropriate packaging is5Kg perforated polyethylene bags.