| Lingwuchangzao is one of popular fresh fruit varieties of Zizyphus jujube Mill, with beautiful color, favourable flavor and high nutrients. But short storage period becomes one of bottleneck problems restricting its development. In order to understand the preservation effects and mechanisms of nano-SiOx coating on Lingwuchangzao, the changes of srorage quality, respiration rate,ethylene production rate, SOD activity, MDA and endogenous hormones content were investigated in 80% matured Lingwuchangzao coated with nano-SiOx fruit wax under different storage temperatures. The results showed that:1. Nano-SiOx coating can significantly improve the commercial quality of Lingwuchangzao stored at different temperatures. The fruits coated with nano-SiOx stored at room temperature for 42 days, the commercial fruit percent increased by 53.48% compared with the control, and full red fruit percent were 83.57% lower than the control. The fruits coated with nano-SiOx stored at 0℃temperature for 70 days the commercial fruit percent increased by 772.81% compared with the control, and full red fruit percent were 28.73% lower than the control.2. Nano-SiOx coating can significantly preserve the fruit quality of Lingwuchangzao stored at different temperatures. Nano-SiOx film processing was effective in retarding the decline in fruit firmness during the later storage and the Vc of oxidative decomposition, slowing the decline in titratable acid, effectively inhibit the storage consumption of soluble sugar and starch content of the conversion. The fruits coated with nano-SiOx stored at room temperature for 42 days, the pedicle firmness and Vc content increased by 43.66% and 83.44%, thoese of fruit waist increased by 30.69% and 18.72%, the fruit titratable acid, soluble sugar and starch content increased by 72.16%,30.53% and 58.72%, respectively. The fruits coated with nano-SiOx stored at 0℃temperature for 70 days, the pedicle firmness and Vc content increased by 27.59% and 18.46%, thoese of fruit waist increased by 31.15% and 18.72%, the fruit titratable acid, soluble sugar and starch content increased by 29.10%,30.73% and 58.03%, respectively.3. One respiration rate peak and two ethylene production peaks of Lingwuchangzao with the 80% matured were tested during storage at room temperature and the respiration type of Lingwuchangzao may climacteric fruits; nano-SiOx coated can significantly reduce the respiration rate and ethylene production rate under different tempretures. The fruits coated with nano-SiOx stored at room temperature for 42 days, the peak of respiratory rate was 49.05% lower than the control, the first ethylene peak delayed for 7 days, and it was 64.31% lower than the control. The fruits coated with nano-SiOx stored at 0℃temperature for 70 days, thoese of fruits reduced by 33.66% and 49.31% compared with the control.4. Nano-SiOx film processing can maintain higher activity of superoxide(SOD) dismutase, inhibite the soluble protein(Pr) content decline and malondialdehyde (MDA) content accumulation of Lingwuchangzao at different temperatures. The fruits coated with nano-SiOx stored at room temperature for 42 days, the pedicle SOD activity in control reduced to 0, while remained at 93.94U/mgPr in other parts of the fruit, Pr content increased by 74.00% compared with the control, thoese of other parts of fruit increased by 54.57% and 61.86%, the pedicle and other parts of the fruit MDA content decreased by 37.35% and 39.09%. The fruits coated with nano-SiOx stored at 0℃temperature for 70 days, the pedicle SOD activity in control reduced to 0, Pr content increased by 11.58%, MDA decreased by 34.96%, thoese of other parts increased by 588.63% and 53.79%, decreased by 34.42% compared with the control.5. Nano-SiOx coating can delay the decline of Lingwuchangzao auxin (IAA) levels and gibberellin (GA) content, and inhibit abscisic acid (ABA) accumulation. The fruits coated with nano-SiOx stored at room temperature for 42 days, the pedicle IAA, GA increased by 13.61% and 12.78%, thoese of other parts increased by 11.36% and 27.67%, the peak of ABA content delayed for 7 days compared with the control. The fruits coated with nano-SiOx stored at 0℃temperature for 70 days, thoese of the pedicle increased by 40.04% and 33.14%, decreased by 23.36％compared with the control, thoese of other parts increased by 35.47% and 25.13%, decreased by 12.18% compared with the control. |
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