Effects Of The Calcium、1-MCP And Compound Preservative On Preservation Of Cucumber

Ripening and senescence is a hot spot of postharvest physiology research, and CaCl2treatment,1-MCP treatment and compound preservative treatment are effective method to control the ripening of horticultural products. In this study, with Yaan Mount’s cucumber (Cucumis sativus L.) as the experimental material, the postharvest treatment of different concentrations of CaCl2(0.5%,1%,2%),1-MCP (0.1μl/L,1μl/L,10μl/L) and compound preservative (0.5%、1%、2%) on cucumber were studied in the refrigerator (5℃) storage temperature. By determining weight-loss rate, TSS, commodity rate, TA, chlorophyll content, respiratory intensity, relative conductance and SOD activity, the three different preservative treatments of cucumber were invested, which provide theoretical and practical basis for different antistaling agents used on cucumber.The results showed that, firstly, during storage at5℃temperature, the cucumber which was treated by different treatments had the similarity variation tendency on storage quality and physiological property, but there were differences among the treatments. On the18d, treated by2%CaCl2、1μl/L1-MCP and1%compound preservative, the cucumber’s commodity rate were40.38%、49.61%、57.9%, SOD activity were10.24U/gFW.11.5U/gFW.12U/gFW, relative conductance were0.6%.0.48%.0.41%. The experiment suggested that compound preservative had the best result compared with CaCl2and1-MCP treatment. Secondly, CaCl2can impact fruit’s storage quality, but connected with its concentration. The treatment of dip-in-CaCl2can keep cucumber’s moisture, TSS and drop respiratory intensity. On the18d, the cucumber on the blank group and the0.5%CaCl2group had lost its commodity value, but the1%CaCl2group’s commodity rate was27.1%,2%CaCl2’s was40.38%. This moment,2%CaCl2group’s chlorophyll content was100.95mg/100g, TA was0.057%, respiratory intensity was21.7mg/(kg.h). The experiment suggested that2%CaCl2treated the cucumber has the best result.Thirdly, the treatment of1μl/L1-MCP had the best effect. On the18d,1μl/L1-MCP reduced weight-loss rate(2.41%), retained pericarp color, chlorophyll content was110.9mg/100g, and inhibited respiratory intensity, SOD activity was12.1U/gFW, during the storage period the cucumber treated by2%CaCl2kept the best commodity value. Lastly, compound preservative (0.5%、1%、2%) all can put off the ripening of cucumber and the1%compound preservative had the best result. On the18d, the cucumber’s weight-loss rate was2.1%, TA was0.135%, chlorophyll content was115.89mg/100g, commodity rate was48.5%, The experiment suggested that1%compound preservative can keep the cucumber’s organoleptic quality and eating quality very well.