| Cherry fruit, also called small tomatoes and cherry tomatoes, is a variant variety of the tomato Solanaceae and its juicy berries is ripe for the product's annual plant[1,2]. Cherry tomatoes fruits are rich in vitamins, minerals, and many other kinds of trace elements, which plays an important role in human health, eg. Ca and Mg, their important function in the organism as a whole metabolism [4]. In recent years, cherry-tomato is highly praised and welcomed by vast consumers because it contained the Glutathione which can be anti-cancer, lowering blood pressure, lower cholesterol[5].However, because of the high water content, fresh thin and any others , cherry-tomato may be easily injured and caused much inconvenience to the storage and transportation. Also, if not promptly dealt with the cherry-tomato fruits after picking, the fruits may be vulnerable to be affected or infected by soft rot, real rot, canker and other diseases during storage, especially in high-temperature and humidity conditions, causing great economic losses each year[6,7]. Therefore, how to choose the appropriate storage and preservation techniques, to ensure the quality of post-harvest cherry fruit, is an important issue urgently needed to resolve.Apricot is a fruit rich in nutrition and deeply liked by people ,which is widely cultivated in the southern of Xinjiang. At room temperature storage after harvest, Apricots will soften a few days later, the quality, flavor decreased rapidly and may have the emergence of decay.Therefore, the filming preservation of apricots, extending the storage period,increasing the share of the domestic market is significant to enhance their income and accelerate the development of fruit industry in Xinjiang.A great deal of research shows that chitosan can regulate the metabolism of postharvest physiology, respiration inhibition and enhance the role of fruit resistance to disease, etc.Cherry-tomatoes from Shihezi and Apricot from Kashi of South Xinjiang were used as experimental material in this study, which were coated with natural non-toxic polysaccharide preservative coating of chitosan and then stored at low temperatures. The samples were coated with three concentrations of chitosan solution and stored at -1~1℃, while the bland control samples without any treatment. The physiological and biochemical indexes and the active oxygen metabolism of Cherry tamato and Apricot were measuremented, and the relevance of them was explored during the analzation of the changes under different storage conditions. Through the study of the above parameters, the optimum parameters of cold storage for the two fresh fruit, which were treated with the chitosan coating technology, were obtained to provide a more comprehensive theoretical and practical basis.The results of the studies are listed as follows:1. The test showed that comparing with the control (no treatment), three concentrations of chitosan coating can significantly reduce the respiration rate of cherry tomato and apricot during storage, and maintain a better fruit firmness, soluble solids content and vitamin C content, and keep a better ratio of sugar to acid of the fruits, and extend the storage and preservation period.2. In the common cold storage conditions, different concentrations of chitosan had certain effects, 1% chitosan coating on cherry tomato can significantly reduce the fruit respiration rate and mass loss rate, keep a low membrane permeability, lower MDA and higher hardness, higher soluble solids, higher total acid, and higher Vc content, reduce the cherry tomato decay, and thus prolong the storage period.3. In the common cold storage conditions, different concentrations of chitosan had certain effects, of which was best under the chitosan treatment concentration of 0.75% than that of 0.5% and 1%. The 0.75% chitosan coating can significantly reduce the apricot fruit respiration rate and mass loss rate, keep a low membrane permeability, lower MDA and higher hardness, higher soluble solids, higher total acid, and higher Vc content, while reduce the apricot decay, and thus prolong the storage period. |
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