Effects Of1-methyleyclopropene Treatment, Nano-Packaging, And A Combination Of Both On The Quality Of ’Jiro’ Persimmon During Postharvest Sorage

’persimmon is a delicious fruit with high nutritional value and attractive appearance. However, sweet persimmon will soften in about one week during storage at room tempreture and it will seriously hinder its market value.In this paper, the effects of1-methyleyclopropene(1-MCP) treatment and nano-packaging treatment were investigated to enhance the postharvest storage life of’Jiro’ persimmon. In that case, the market of ’Jiro’ persimmon will be greatly expended. We had done some pre-experiments on sweet persimmon in September2008and seeked out the concentration range of1-MCP. We find out the best concentration of1-MCP and the better type of nano-packaging in the later experiments in August2009. In Sepetember2010, the effects of1-MCP combined with nano-packaging treanment on storage quality of sweet persimmon were investigated. The results are as follows:1.’Jiro’ persimmon were pretreated with different concentration of1-MCP and then storded at20℃and0℃.The effects of1-MCP treatment on posthavest quality of sweet persimmon were investigated.The results showed that1-MCP treatment of sweet persimmon reduced ethylene evolution and inhibited the rise of titratable acidity. Meanwhile,1-MCP treatment had great effects in delaying decrease of firmness, Vc and the change of fruit clolor.1.0μL/L1-MCP treatment had a better effects than0.5μL/L,1.5μL/L1-MCP treatment.However,1-MCP had little influence in inhibiting the weight loss. This will lead to a rapid softening of persimmon. It’s particularly important to select an appropriate mesure to assist1-MCP treatment. Chilling (0℃) treatment can further delay the senescence process, extend the storage period to ensure a good storage quality of sweet persimmon.2.’Jiro’ persimmon were pretreated with two kinds of nano-packagings and then storded at20℃and0℃condicions.The effects of nano-packaging on posthavest quality of sweet persimmon were investigated.The results showed that both types of nano-packagings had effects in reducing ethylene evolution, inhibing the rise of weight loss, titratable acidity, and delaying decrease of firmness, Vc. It showed that Ag/PE nano-packaging had better effects than TiO2/PE nano-packaging.Chilling (0℃) treatment can further delaying the senescence process, extend the storage period to ensure a good storage quality of sweet persimmon.3. The study investigated the effects of1-MCP treatment combined with nano-nanlpackaging on the storage quality of’Jiro’persimmon fruit under20℃.1-MCP treatment showed better effects on sweet persimmon than nano-packaging. It can greatly ruduce respiration rate,ethylene evolution, delay decrease of firmness, water soluble pectin(WSP), inhibit the rise of peroxidase activity(POD), contants of O2-, H2O2, Malonaldehyde(MDA), water soluble pectin(WSP), sulfuric acid soluble pectin(SSP), and enhance the activity of superoxide dismutase(SOD), catalase(CAT), ascorbate peroxidase(APX). Nano-packaging showed greater effects than1-MCP treatment in inhibiting the rise of TSS/TA and weight loss.1-MCP treatment combined with nanopackaging was the best treatment since it can significant delay ripening and softening of persimmon fruits, and extended postharvest storage.