Study On Effect Of Precooling And1-MCP Treatment On Postharvest Quality And Physiology Of Fragrant Fear Fruit

Korla fragrant pear is one of the most famous specialty fruit in xinjiang.The fruit are popular withconsumers because of its good quality. The fruit has good storability, fruit firmness was decreased, the skinbecome yellow and sticky serious during process of storage and transportation, that affect postharvestquality of fragrant pear has become presses for solution of the key technical problems of fragrant pearindustry. This paper used the korla fragrant pear as test material, in order to study on effect of precoolingand1-MCP treatment on postharvest quality and qhysiology of fragrant pear fruit. Provide theoretical basisfor the research and development for fragrant pear postharvest storage transport preservationtechnology.The research contents are as follows:The study on the influence of fruit softening mechanisms postharvest fragrant pear fruit byprecooling.stored at room temperature (20oC80%~85%RH).Studied different packaging and differentprecooling pear cooling rate and quality. Differential pressure than cold precooling significantly reduces theweight loss rate of fruit, significantly inhibited Pear hardness, slowing the decline in soluble solids, toretard peel color yellow; lower respiratory peak, slow respiration rate, to maintain a good quality. Testedprecooling processing method, using plastic boxes packaging the, dropout precooling better.The fragrant pear storage quality, ethylene synthesis and metabolism, cell softening in two aspects, thestudy on the influence of fruit softening mechanisms postharvest fragrant pear fruit by precoolingcombined with1-MCP.The result showed that treatment can slow down the degradation of chlorophyll,inhibit the decline in pear soluble solids and Vc content, treatment can significantly inhibit the respirationrate, delayed breathing peak. The korla fragrant pear by the precooling combined with1-MCP caneffectively restrained ACS、 ACO activity,inhibit ethylene peak,thus reduce the emission ofethylene,ethylene production at low temperature is lower than room temperature. Precooling combinedwith1-MCP significantly slowed down protopectin and cellulose degradation rate, inhibit softentingenzyme PG、CX、PME activity.The pear after precooking combined with1-MCP treatment storage. At low temperature (-1.5oC,90% ~95%RH) and room temperature (20oC,80%~85%RH). Complex treatment significantly slowed the rateof O2-generated under different storage conditions, reducing the H2O2content, greatly improving the CAT,SOD, POD activity, significantly inhibited the accumulation of the fruit MDA content, and better maintainthe integrity of the cell membrane, delay fruit senescence; through analysis, the main component of thepear fruit wax layer at room temperature for politic acid, satiric acid and beta-sit sterol, can be seen, pearskin waxy layer main component is a long chain aliphatic hydrocarbons compound. Room temperature,precooking the waxy skin coverage combined with1-MCP treated fruit is tight, smooth surface wax,structural integrity, no significant fissure; the fruit lenticels retraction, low degree of fragmentation,lenticels the waxy around to maintain good form. Low temperature processing and control fruit waxy skinis smooth compared to the room temperature more control fruit epidermis appear raised, but roomtemperature no wire lines structure.