Study On The Preservaiton Effects Of Different Treatment On Myrica Rubra Bieb. Et Zucc

The study analyzed the composition and relative content of VOCs of ‘Dong Kui’ Myrica rubrafruit using thermo desorption system/gas chromatography/mass spectrum （TDS-GC-MS）. Also, theeffects of natural plant extract（declare patent）),1-methycyclopropene, CaCl2, CaCl2combine withnatural plant extract, CaCl2combine with natural plant extract and1-MCP on Myrica rubra respiratoryrate and quality changes and antioxidant enzymes activity at10℃temperature and75%relativehumidity conditions were investigated. The results were as follows:1. The M. rubra emitted62types of VOCs, mainly as terpenoids, esters, alcohols, aldehydes, andketones, in which caryophyllene was the main compound with a relative content of47.1%. The relativecontent of terpenoids showed a great difference during storage. After4days storage, the relative contentof terpenoids was highest （95.9%） with the relative content of caryophyllene accounting for62.7%.Measuring on the same day as picking, the relative content of aldehydes was highest with furfural andhexanal being the main components, but these decreased during storage. Alcohols first decreased andthen increased with a relative content on the6th day storage5.8%.2.0.5%,1%concentration of natural plant extract treatment significantly inhibited the respirationrate（P<0.05）, the maximum values of respiration appeared4d late compared with contrast; decreasedthe wastage of Soluble sugar and Organic acid and Anthovyanin contents; also maintained higher SOD,CAT activities, reduced the accumulation of MDA. The1%of solubility of natural plant extracttreatment effect was the most significant （P <0.01）3. Compared with contrast,5μl·L^-11-MCP treatment significantly inhibited the respiration rate（P<0.05）; significantly decreased the wastage of Soluble sugar and Organic acid and Anthovyanincontents, The contents of Soluble sugar, Organic acid, Anthovyanin were increased175.92%、184.67%and132.08%of the contrast after10days storage（P<0.05）.5μl·L^-11-MCP treatmentsignificantly maintained higher levels of SOD, CAT activities of Myrica rubra and reduced theaccumulation of MDA.1μl·L^-1and2μl·L^-11-MCP treatments had no significant effects on the respiratoryrate and storage quality of Myrica rubra fruit（P﹥0.05）.4.1%CaCl2、1%CaCl2+0.25%natural plant extract treatments both inhibited the respiration rate（P<0.05）; and significantly decreased the wastage of Soluble sugar and Organic acid and Anthovyanincontents（P<0.05）. Also significantly maintained higher levels of SOD, CAT activities of Myrica rubraand reduced the accumulation of MDA（P<0.05）. The1%CaCl2treatment effect was the mostsignificant （P <0.01）, and1%CaCl2+0.25%natural plant extract+1μl·L^-11-MCP treatment had nosignificant effects on the respiratory rate and storage quality of Myrica rubra fruit（P﹥0.05）.The results of this study shows that1%of natural plant extract treatment can effectively preservedMyrica rubra fruit, the storage period of Myrica rubra fruit was extended to14days. These suggest thatnatural plant extract may provide a potential alternative for preservation on Myrica rubra fruit.