| Soft texture with thin skin, high water content and highly perishable nature afterpicking make it difficult for Fig fruits (Ficus caraca L.) in circulation. In this paper, effectsof different treatments under different circulations on quality change of fig fruits werestudied. The purpose of this study is to provide feasible way and theoretical foundation onimproving shelf quality and prolong the circulation time of fig fruits. The main results wereas follows:1. The study of quality change of fig fruits with different treatments during roomtemperature transport showed that, the rising of SSC and Vc content were inhibited, thelosing of TA was reduced, losing of texture parameters (except for adhesiveness) werelowered and also the weight loss rate and decay rate were reduced by the treatments ofice-added,1-MCP and ozone. But all treatments had little effect on fresh color of fig fruits.Among these three treatments, ice-added treatment and1-MCP treatment had a bettereffect on fruit quality after transportation, SSC in fig fruits of this two treatments were3.6%and5.4%lower and firmness were16%and19%higher compared to the control,respectively, and all had a significant difference(p<0.05) with the control.2. After room temperature transportation, the study of quality change of fig fruitsduring room temperature shelf life showed that, the losing of SSC, TA and Vc content wereinhibited, deterioration of fresh color was reduced and the weight loss rate and decay ratewere lowered by the treatments of both1-MCP and ozone, and at the time of96h, allparameters above had a significant difference (p<0.05) with the control. Moreover,decrease of texture parameters of fig fruits were reduced by1-MCP treatment and it had asignificant difference with the control, while treatment with ozone didn’t. The resultshowed that fresh life of fig fruits can be prolonged by the treatment of1-MCP and ozoneupto3to4days, while it was only1to2days of the control and ice-added treatment fruits.1-MCP treatment had a better effect of fig fruits under room temperature circulation.3. During low temperature transportation, both1-MCP and ozone treatments had nosignificant difference on quality change of fig fruits. But during the24hours transportationperiod, fruit quality were well kept by low temperature, and this made it possible for figfruits to transport for longer time and thus expanded the transportation of fig fruits.4. After low temperature transportation, the study of quality change of fig fruitsduring room temperature shelf life showed that, the losing of texture parameters, SSC, TAand Vc content were inhibited, deterioration of fresh color was reduced and the weight loss rate and decay rate were lowered by the treatments of1-MCP, and at the time of96h, allparameters above had a significant difference (p<0.05) with the control. While during theearly storage of shelf life (24~60h), the losing of texture parameters (except foradhesiveness and resilience), SSC and TA content were inhibited, deterioration of freshcolor was reduced, but it had no significant effect on Vc content, and during the latestorage of shelf life (60~96h), all parameters mentioned above had no significantdifference with the control. But during the whole shelf life the weight loss rate and decayrate of ozone treated ones were significantly lower than those of control and1-MCP treatedones. Take all factors into consideration,1-MCP treatment had a better effect on fig fruitsunder the circulation of low temperature transportation and room temperature shelf.5. The study of quality change of fig fruits during cold chain circulation showed that,the losing of texture parameters, SSC, TA and Vc content were inhibited, deterioration offresh color was reduced and the weight loss rate and decay rate were lowered by thetreatments of both1-MCP and ozone. At the time of15d, SSC, Vc and TA content,firmness, chewiness, cohesiveness, adhesiveness and resilience of fruits treated with1-MCP all significantly higher（p<0.05） than the control. While SSC, Vc content, ΔEab*,cohesiveness, weight loss rate and decay rate of fruits treated with ozone had significantdifference with the control, but other indicators didn’t. The result showed that,1-MCP hada better effect on fig fruits than ozone under cold chain circulation. In this circulation, freshlife of fig fruits was significantly prolonged. Fresh life of fig fruits without any treatmentwas9days, while fruits treated with1-MCP and ozone were upto12days. |
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