Study On The Preservation Technique Of Huanghua Pear

Huanghua pear（Pyrus pyrifoliavar.Huanghua） is widely planted in south Chinaas an excellent pear cultivars, which has become a very popular fruit for it’s goodflavor, abundant nutrition and medicinal value. But it’s hard to transport Huanghuapear for a long time, because it can get decay very easily for it’s tissue crisp andvigorous metabolism. Considerable economic losses are coursed. The experimentswere carried in2011and2012in Fujian Agriculture and Forestry University. Thecritical control point in the harvesting, pre-cooling, transportation, preservation andselling were studied. The main conclusions are as follows:(1)Effects of different pre-cooling methods on pre-cooling rate and weight lossof Huanghua pear. Effect of different pre-cooling methods on Huanghua pear werestudied,such as using corrugated case and plastic case though cold-room coolingmethods,cold water (1h)+cold-room pre-cooling methods. The results showed thatthree average cooling rate of corrugated case+cold-room, plastic case+cold-room,cold water+cold-room were0.7°C/h,3.0℃/h and10.4°C/h. The weight lossrate were0.01%,0.19%,0.21%.（2）Effects of different ways of inner packing and transportation on the qualityof Huanghua Pears. Using the toilet paper and mesh bag as the inner packing,corrugated boxes as outer packing.The group without inner packing is the controlgroup. The experiments were carried to compare the effect of different inner packingson reducing mechanical damage on Huanghua pear by6h transport. Transportsimulation test were carried to study the effect of room temperature transportation andlow temperature transportation on the quality of Huanghua pear.The results showedthat the good fruit rate of the control group was73.6%,while the mesh bag and toiletpaper packaging can protect Huanghua pear very well during the transportation,thegood fruit rate was93.3%,93.5%. Cold chain can maintain the content of nutrientssuch as corbic acid, titratable acidity, soluble sugar, and curb the rising rate of fruitweight loss.（3）Effects of different harvest maturity of Huanghua Pear during the storage.The Huanghua pear were divided into immature group, mature group and overripegroup according to the maturity.The experiments were carried at1℃to determinethe optimum harvest maturity by measuring the respiration intensity, weight loss, soluble solids content, soluble sugar, reducing sugar, vitamin C, titratable acid,indicators of cell membrane permeability, hardness. The results showed that differentmaturity pear showed different storage characteristics during storage at1℃.theimmature group pear had high respiration and poor storage characters.the overripepear’s Vc content is much lower than other groups at the end of the test.the maturefruit storage group performed better.（4）Study on the optimal refrigerated temperature on Huanghua pear. Thetemperature of the test were selected basised on the freezing point of Huanghuapear.Studied on the effects of the ice temperature storage (-0.5℃) and1℃,3℃,5℃normal temperature storage on the quality Huanghua pear. The results showed that:there were no chilling injury under each temperature storage. Within the temperaturerange, the lower temperature can maintain the color of peel, delaying the consumptionof nutrients, to maintain the integrity of the fruit tissue. the ice temperature (-0.5℃)storage fruit showed better storage quality than other groups.（5）Effects of different ways removed out from the store and sales mode on thesensory quality of Huanghua pear. The pears had stored at1℃for1month, thenremoved out from the store in5ways: A, immediate taking out to room temperature,sales at room temperature.B, immediate taking out to20℃, sales at20℃.C,immediate taking out to10℃, sales at10℃.D,two-stages raising temperature1℃â†'10℃（1d）â†'20℃（1d）, sales at20℃.E,three-stages raising temperature1℃â†'5℃（1d）â†'10℃（1d）â†'20℃（1d）,sales at20℃.the evaluation was made after5days based on Fuzzy Evaluation.The results show: the best treatment is C, thedifferences of processing between B, D and E was not significant, the worst is A.