| Korla fragrant pear(Pyrus bretschneideri Rehd.cv.Korla’s Xiang Li) is an ancient local variety, native to the south of Xinjiang Uygur autonomous region, mainly distributed in the sound Guo Le Mongolia autonomous prefecture and aksu. It is one of the famous local specialty fruit in Xinjiang and deeply loved by consumers around the world because of its unique color, aroma, taste and other fine quality. Compared with other varieties, fragrant pear has good storability, while the improper control of storage environment condition can cause peel from green to yellow as well as turn to tacky, hardness drop even core browning and a series of change influencing the postharvest quality. Thus the fragrant pear storage environment condition especially gas composition research is quite important. In this experiment, artificial distribution mode was used to set different ratio of O2 and CO2 components to simulate the environment of controlled atmosphere storage. Meanwhile, the other fragrant pear would be stored in different concentrations of C2H4 environment to study the influence on the physiology and quality of korla fragrant pear, in order to provide theoretical basis for optimization of storage technology for fragrant pear. The main research results of this experiment were as follows:1. Through research of influence with different O2 and CO2 gas composition on storage quality of fragrant pear fruit, we found that quality of controled atmosphere storage(CA) fruits was better than the normal storage(CK). Meanwile, for different storage effect of O2 and CO2 gas analysis, we found that 5% CO2 processing fruit at 240 d appearing core browning, ethanol and acetaldehyde content increased significantly with peculiar smell of the fruit, therefore CO2 concentration should be controlled at less than 5% level in the process of controlled atmosphere storage for fragrant pear. In addition, because different gas composition’s effects on fruit quality and physiological indexes are various, the results figure out that 1% ~ 3% O2 and 3% CO2 in the environment could inhibit sugar return phenomena, maintain the skin color and other quality indicators well, the mature of fruit during storage aging process has certain inhibition, and ensure the good fruit storage quality, prolong the fruit storage period. Therefore, we suggest that the production should be controlled between 1% ~ 3% O2 concentration and CO2 should be controlled below 3%, and the storage time should be less than 240 d.2. With air as a control factor, using artificial distribution, dynamic online processing way studied 500μL·L-1and 100μL·L-1two ethylene concentration under the physiological and quality changes during storage of fragrant pear, the results showed that: in 20 ℃ storage conditions, influence of different C2H4 concentration in the environment on quality and physiological changes of fragrant pear fruit are different, effects of C2H4-500 treatment was more obvious than C2H4-0 and C2H4 0-100 treatments on keeping fruit color and flavour. Meanwhile, we found that the higher the C2H4 concentration was, the better the storage effect was with the treatment.3. Storaged at low temperature condition, the effect of treatment at-1 ℃ were significantly better than at 2 ℃. It showed that low temperature was beneficial to maintain the fruit quality, and compared with C2H4 concentration in the environment, influence of the temperature on the quality of fruits during storage was even more obvious. After the analysis of effects of different C2H4 concentration treatment on fruit quality, we found that the higher the C2H4 concentration was, the better the fruit quality was during the storage. However the influnce was only evident at the beginning of the storage period, the differences between the groups gradually narrowed in the late of storage, and the degree of quality deterioration tended to be uniform. Meanwhile, this rule was also affected by the temperature. When the temperature increases there will be no obvious difference between different treatments. |
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