| Peach is a specialty of Xinjiang, due to the climate in Xinjiang, unique characteristics of the soil and water conditions, It produced a large peach with sweet, juicy, fresh fruit fragrance and sweet and sour, rich and famous nutrition inside and outside.Peach fruit early and they have high yield, they fruit generally when planted after two years,and get benefit after three-year. They are high yield, stable and strong, more concentrated fruit harvesting period (8.10-8.25) to sell mainly fresh, However, extremely difficult to store,so 2-3 days after adoption the peach will rapid softening and rotten food to lose the value of variable. They will difficult to market and result in greatly reduced prices, a lot of rot and pollute the environment.The peach did not sell out of the total about 30-35% every year for various reasons. So peach industry problems are solving the storage problem of peach.The experiments under different storage conditions, the physiological and biochemical indexes of peach were determined to analyze the peach in different storage conditions during storage under various physiological and biochemical changes in the law and whether the core browning and flesh softening peach corruption a relationship. By the above indicators to determine the optimal storage parameters for large-scale commercial storage provide a theoretical basis.The results showed that:(1) Compared to cold (-1-1℃), MA storage (without ethylene absorbent,-1-1℃) and MA storage (ethylene absorbents,-1-1℃).Gas Storage [4%-6%O2+2%-4%CO2, (-1-1℃)] can significantly reduce the peach respiration rate and respiratory rate during storage, and better maintain the fruit firmness, solid content and vitamin C content, and mainten sugar acid ratio of peach fruit. Flavor and quality have been better maintained to extend the time for storage and preservation of fruits.(2) Polyphenol oxidase activity and browning index were positively related to peaches when during peaches storage, indicating PPO content on the browning of fruit a significant effect. We can control the activity of polyphenol oxidase start to control the browning of peaches. Reduces the activity of polyphenol oxidase, also can significantly reduce the browning of peaches. Under the storage of controlled atmosphere storage conditions, the correlation coefficient is 0.9901, and it has the most obvious influence. It also shows controlled atmosphere storage on the most obvious aspects of peach brown.(3) Phenols content and browning index of peach is a negative relationship, indicating that the content of phenolic compounds can significantly influence the degree of browning of peaches. Content of phenolic compounds of peach are more higher, browning index are more lower. When a polyphenol oxidase (PPO) exists and is subject to certain content, The level of the occurrence and development of enzymatic browning have been directly restricted by phenolic content of cells. Under the atmosphere storage conditions, the peach of browning index was most influnced by the polyphenol content.(4) Controlled atmosphere storage played its regulatory O2 and CO2 concentrations of advantages, temperature control capabilities,controled the H2O2 accumulation and delayed the softening of peaches corruption during the whole storage period. At the late of storage, the four treatments have obvious difference between MDA content, including controlled atmosphere storage of MDA content in the least. The whole atmosphere during storage convicted that the way of controlled atmosphere storage has played a more significant results in in hibiting senescence of peaches. Under controlled atmosphere storage conditions, peroxidase (POD) activity a lesser extent, storage best.(5) In the four storage methods, controlled atmosphere storage for the maintenance of cell structure, stability and resistance in the fruit to good effect than the other three storage methods. Especially in the mid-and late storage of peaches, starch granules increased significantly inhibited the peach fruit ripening senescence. |
PDF Full Text Request