| Huangguan pear is one of the most important pear-cultivars in gansu province, and very popular in domestic market. But Huangguan pears are susceptible to vibration damage caused by transport, and the quality changes induced by vibration damage and core-browning had influenced the vendition and storage and selling at selling-place, and had influenced the development of the industry. We have studied the influence of the mechanical vibration and temperature/humidity situations on quality changes of Huangguan pear during transport. Meanwhile, we have simulated the free transport vibration conditions under second class highway, and have studied the influence of the vibration conditions on the damage situations and quality changes during shelf life. What’s more, we have studied the influence of Huanguan pear under different temperature(-0.7℃/0.5℃)and different relative humidity(85%RH/90%RH) after rapid-cooling、7-days slow-cooling or 10-days slow-cooling to the quality and physiology changes during cold-storage and shelf-life after the long-distance transport,to screen out the best cooling method and storage conditions. The main contents were as follows:1.During transport, the vibration intensity varies with the different position at truck: the hindside of the truck had the most severe vibration intensity than the middle and front part, and the upside vibration intensity was stronger than the lower part apparently. The temperature and humidity rose during transport either in or out the boxes, and the temperature out of the boxes were higher than among the boxes. The vibration caused by transport had not only influenced the fruit appearance but also boosted the respiration rate for pears, and had accelerated the maturing and senescence of pears.2.During simulated transport, pears at upside had vibrated severely than at lower part. The vibrant damage increased with increasing vibration, and had caused the rising of respiratory rate and the severely reducing of hardness for flesh. The quality of vibrated pears had turning bad and likely to rot during shelf life. In conclusion, the higher vibration intensity had great influence on causing mechanical damage, shortening shelf life and accelerating the maturing and senescence of Huangguan pears.3.During cold storage, pears cooled in 7days had the lowest respiration rate than those cooled in 10 days and those rapid-cooling pears; and the respiration rate of pears stored in -0.7℃ were much lower than those stored in 0.5℃. Stored in-0.7℃ had significantly delayed the decreasing of fresh hardness; Stored under low temperature and high humidity had obivous advantages on keeping fresh hardness of Huangguan pears. The core-browning appeared in pears under all treatments, and treatment of cooled in 7days+-0.7℃ +85%RH had the most severe core-browning (the browning rate wae 0.617).Sensitivity to core-browning was decreased under treatment of cooled in 7days+-0.7℃+90%RH(the core-browning index was 0.217) and the marketable fruit percentage was nearly 99.4% at the end of storage. In conclusion, cooled in 7days+-0.7℃+90%RH was the most appropriate storage method for Huangguan pears. During shelf-life, pears stored in -0.7℃ had better quality than in 0.5℃, and cooled in 7days+-0.7℃+85%RH had the most obvious advantages on keeping fruit quality, delaying sensence and reducing core-browning.Overall, pears at the top position vibrated severely during transport, so pear boxes at this position should be fastened tight during transport.The most appropriate cooling and storage method for Huangguan pear at selling-place was slow cooling in 7days+-0.7℃+90%RH, and during the 23days shelf-life, pears in treatment of sloe cooling in 7days+-0.7℃+85%RH had better quality than the other treatments. |
PDF Full Text Request