Postharvest Heat And Calcium Treatment On The Physiological Effects Of Apple-pear Fruit,

As times changed and the progress of science and technology, people have become increasingly concerned for the environment and their own health and safety. Fresh fruits and vegetables which has been widely used chemicals have been restricted. Heat treatment and calcium as a drug-free alternative to the physical safety of anti-corrosion chemicals has become a major focus. At present, there are lots of studies of heat and calcium on fruits, but the combination of the two methods applied to preservation of Ping Guoli storage has not yet been reported. Based Yanbian cultivars of Ping Guoli through heat and calcium treatment under different storage methods to explore Ping Guoli fruits quality and physiological effects, provide the scientific basis for expanding the scope of application and it has important theoretical meanings and practical value to the guide of production. The results are as follows :1. Ping Guoli through heat and calcium treatment, under cold storage and cache hoard storage conditions three months later, compared with the control group. Heat, calcium, and calcium-binding heat treatment could reduce fruit rot. Calcium combined heat treatment in whichwas the most notable. Fruit of treatment can inhibit weight loss. Heat and calcium-binding have the most significant effect; all dealings can inhibited the decline of acid and hardness, of which calcium inhibited hardness decreased most significantly. The effect of calcium-binding heat treatment on acid inhibition has decreased significantly. Calcium combined with the heat treatment appeared good appearance quality and internal quality after shelf.2. Either under frozen or cache conditions, Dealing with Ping Guoli fruits during storage could significantly reduce respiration, Calcium combined heat treatment in which was the most notable; various treatment could reduce O₂- production rate, slow down the accumulated value of MDA, of which calcium combined heat treatment in which was the most notable;all the treatments can reduce cell membrane permeability, lessen the toxic effects of fruit and extent of cell injury to protect the integrity of the membrane. Of which the most notable effect was calcium.3. Either under frozen or cache conditions, Heat, calcium, calcium combined with heat treatment can effectively increase the activity of SOD and delay the senescence, of which calcium combined heat treatment in which was the most notable: Heat, calcium, calcium combined with heat treatment can effectively increase the activity of POD. The most significant effect is heat treatment combined with calcium.4. In conclusion, calcium, calcium combined heat treatment effect on the Ping Guoli fruits noted that the most significant effect is heat treatment combined with calcium. Frozen combined with the treatment is more effective.