Study On Storage Quality And Physiological And Biochemical Indexes Of Hongyang Kiwifruit As Influenced By Ca-EDTA

In this paper, the effects of Ca-EDTA treatments on extending the postharvest life of nine years Hongyang kiwifruit were examined. After harvest, Hongyang kiwifruit was sent to the lab at once, and divided into six groups. All Hongyang kiwifruit respectively was dipped in0,0.25%,0.50%,0.75%and1.00%Ca-EDTA solution for20min, no dipping was control, each treatments played three times, then stored at0-3°C, This paper introduced the storage quality and the physiological and biochemical effects of postharvest Hongyang Kiwifruit as influenced by Ca-EDTA on refrigerated conditions, and filtered out the most suitable Ca-EDTA concentration.The main results were as flollows:(1) Hongyang kiwifruit had two softening stages during cold storage:0-40day and40-100day. The first one was fast, and the second one was slow. Suitable concentration dipped by Ca-EDTA could ease the fall offruit firmness of Hongyang kiwifruit and the rise of the rate of soft fruit. It was no significant effect for postharvest Hongyang kiwifruit treated with Ca-EDTA in its first softening stage, but visibly acceptable effect in its second softening stage.0.50%Ca-EDTA solution worked best for postharvest Hongyang kiwifruit. Suitable concentration dipped by Ca-EDTA ease the fall of the rate of good fruit and could also reduce the occurrence of Botrytis cinerea.0.50%Ca-EDTA solution worked bestin all.(2) The suitable concentration dipped by Ca-EDTA was able to ease the change of inclusion of Hongyang kiwifruit. The content of soluble solids and the content of soluble sugar were on the rise during cold storage. Suitable concentration dipped by Ca-EDTA could ease the rise of them. The content of titratable acidity was on the fall. Suitable concentration dipped by Ca-EDTA could ease the fall of it. The content of vitamin C was first on the rise, then on the fall. Suitable concentration dipped by Ca-EDTA could improve its content and ease the fall of it.0.50%Ca-EDTA solution worked best in all.(3)Because it is the fruit of climacteric, Hongyang Kiwifruit would occur coefficient of respiration and have respiration climacteric during storage. Suitable concentration dipped by Ca-EDTA could delay the arrival of respiratory climacteric and reduce it. Thereby it could reduce the consumption of respiration.Pectin is closely linked to fruit firmness. The content of pectin was on the rise. Suitable concentration dipped by Ca-EDTA could ease the rise of it, and ease the fruit softening.0.50%Ca-EDTA solution worked best in all.(4) Being dipped by Ca-EDTA had some impact on some enzymes which played a leading role on fruit senescence. The activity of PG enzyme was first on the rise, then on the fall during cold storage. Suitable concentration dipped by Ca-EDTA could delay the arrival of peak of it and reduce it, then reduce the rate of decomposition of the original pectin, and reduce the decline in fruit firmness. The activity of SOD enzyme was on the rise. Suitable concentration dipped by Ca-EDTA could improve it. Theactivity of CAT enzymeshowed the tendency of increasing-decreasing-increasing-decreasing and suitable concentration dipped by Ca-EDTA could improve it. The activity of POD enzyme was on the rise and suitable concentration dipped by Ca-EDTA also could improve it.0.50%Ca-EDTA solution worked best in all. The CAT, SOD and POD enzyme were protective enzyme. Improving these enzymes could strengthen the protection of the fruit, thus reduce fruit decay, extend the storage period.