| Taking"Fuji"apple fruit as experimental materials, fruits were treated with 1-MCP and propolis, then sperate stored at (20±2)℃and (0±1)℃.On the one hand,the experiment studies the preservative effect of 1-MCP and propolis treatment on"Fuji"apple fruit stored at ambient and cold temperature.On the other hand,the post-harvest physiology effect of apple fruit with 1-MCP and propolis under low temperature were investigated.Main research results are as follows:1 When the stored at (20±2)℃and (0±1)℃, that 1-MCP and proppolis treatment could reduce the respiration rate and the peak of them, delay the decline of fruit firmness, total soluble solids, titratable acidity, preserve the content of vitamin C.1-MCP have the high efficiency and persistence of fruit storage,could be at work on the whole storage time to postpone fruit deterioration.Propolis have similar effect to 1-MCP within 50 days prior during (20±2)℃and 105 days prior during(0±1)℃,and then there is no differences compared with the control. By contrast,the effects of using 1-MCP and propolis at (0±1)℃is not as significant as (20±2)℃,but the good effect of conservation is storaged at (0±1)℃. At (0±1)℃tempreture,1-MCP and proppolis treatment could defer the change of fruit colour (L* value,a* value, C* value), declay the degradation of anthocyanins contents,maintain fruit natural color.2 1-MCP and proppolis treatment can reduce rotting and prevent fruit water loss when fruit stored at (20±2)℃and (0±1)℃.But in (0±1)℃,propolis has promoted fruit decay index after 150 d.3 The flavonoids of Fuji apple are mostly located in epicuticular wax, polyphenols contents are located mainly in the pericarp.1-MCP and propolis have more flavonoids and polyphenols contents than control in epicuticular wax, pericarp, pulp of apples with (0±1)℃tempreture. Flavonoids and polyphenols of propolis have good quality in adhesion, that were higher than 1-MCP and control group on epicuticular wax of apple fruit.4 At (0±1)℃,1-MCP and propolis treatment can improve the activity of protective enzymes (SOD,POD,CAT),debase MDA content and the activity of PPO, restrain the peroxidation of the cell membrane so as to protect againt cell membrane damage and slow down the mature ageing of fruit.But the later period of storage(after 150d),the antioxidation activity of apple fruit with propolis treatment lower than control group.5 1-MCP and propolis have similar fresh-keeping effects for a short time, but the content of polyphenols in the fruit with propolis treatment have improved markedly.This chemical has a very high healthy function.Taken the quality into consideration, propolis treatment achieves good effect for a short time. |
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