Study On Physiological Mechanism Of Storage Property Of Fresh Jujube In South China

South China is rich in jujube cultivars resources, in order to understand the storage characteristics of fresh jujube fruit in the South, and to explore the main factors affecting the storability of fresh jujube and its physiological mechanism, this study take the main varieties of China jujube grow in Hunan province as test material, comparing the storability of different varieties of fresh jujube, and taking the intolerance storage large fruit variety Jidan jujube and storability small fruit variety Yao jujube for comparison, to research the changes of content of main physiological and biochemical indexes and1-MCP treatment on the storability. The results are as follows:1. Different local varieties of jujube fruit storability has a significant difference, which to Mu jujube had the strongest storability, Chang jujube and Yao jujube second, Tang jujube and Jidan jujube are in the worst storability.2. Yao jujube and Jidan jujube fruit without obvious respiration peak during the storage period, so both for non climacteric fruit. Under low temperature, the trend of Yao jujube and Jidan jujube’s physiological indicators roughly the same, there are difference in some indicators change, and the storability of Yao jujube better than Jidan jujube. Fruit firmness, titratable acid, Vc content decreased gradually, soluble solids content and reducing sugar content increased. Amylase activity increased first and then decreased, activity peak appeared exactly is the rapid decline period of jujube fruit hardness. PG enzyme activity increased first and then decreased, PG activity and CAT activity reached the peak in activity after40days, this indicated that the fruit are go into the rapid softening and senescence period. SOD enzyme activity increased rapidly in the early storage, the storage period did not show a higher enzyme activity.3.1-MCP treatment can delay the loss of fruit firmness, restrain the decend of sugar content, titratable acid and Vc content, better to keep the fruit storage quality, while inhibited the respiratory intensity, delaying the amylase, PG enzyme activity’s increased, has certain effect on improving the fruit storability.4. Through the physiological indexes principal component analysis with1-MCP treatment and control fruit physiological indicators change, the first principal component factors that measure of jujube fruit storage effect are fruit firmness, soluble solids, reducing sugar, titratable acid, Vc content, respiratory intensity, the second principal component factors that measure of jujube fruit storability are amylase, SOD enzyme, CAT enzyme and PG enzyme. Through the construction of evaluation model, the F value change can accurately reflect the basic process of egg medicinal jujube and jujube fruit ripening and senescence.