| ’Red Sun’kiwifruit (Actinidia chinensis Planch.var.rufopulpa Liang et Ferguson) is the first red flesh culture selected from Actinidia chinensis var.rufopulpa in Sichuan province. There were enormous economic losses each year due to post-harvest diseases and poor storage and transportation technology. At present, the main research on preservation of kiwifruit is focused on the single preservation technology, however, the research on the composite preservation technology and implementation method has rarely been reported. Using’Red Sun’kiwifruit as the test material, this paper aimed to study the related parameters, changes of physiological property. In addition, the effect of composite preservation technology on fruit physiological property was studied. The results were listed as follows.1. According to the determination of major physiological parameters, the results showed that the respiration rate of kiwifruit was 13.47mg/(Kg-h), the ethylene production was 0, the hardness was 10.47 Kg/cm2, the total soluble solid was 7.00%, the content of soluble sugar was 4.23%, the content of titratable acid was 1.62%, the content of malondialdehyde tendency was 0.13 mmol/g FW, the relative conduction was 12.00%.2. The best storage conditions for’Red Sun’kiwifruit was that the optimum temperature was 4℃; the optimum concentration of carbon dioxide and oxygen were 5% and 5%, respectively;the concentration of 1-methylcyclopropene was 0.9μL/L; the fruits were treated with ozone of 5mg/L for 1h. The each treatment groups were significantly better than control in the weight-loss rate, decay rate, hardness and other indicators during the end storage.3. In vitro, the cinnamon had a strong antifungal effect on Colletorichum acutatum and Botryosphaeria parva, and the minimum inhibitory concentration and minimum bactericidal concentration of cinnamon were more than 39.1 μL/L but less than 78.1 μL/L. In vivo, the respiration rate for’Red Sun’kiwifruit fumigated with cinnamon essential oil stored under low temperature was effectively inhibited; the changes of firmness, decay rate and weight-loss rate for fruits were suppressed; the changes of rate of total soluble solids content, soluble sugar content, titratable acid content, and vitamin C content were reduced. The storage effect and quality were best for the fruits processed with 400μL/L cinnamon essential oil.4. The rotting rate of kiwifruit stored for 120 days were 17.6% and 16.4% when the kiwifruits were processed with the composite preservations concluding ozone and 1-methylcyclopropene, and essential oil and 1-methylcyclopropene. The reduction of respiration intensity, hardness, weight-loss rate, vitamin C and anthocyanins were obviously inhibited by the composite preservations. Meanwhile, the peak value of superoxide dismutase, peroxidase, catalase and the total antioxidant capacities, superoxide anion radical, hydroxyl radical and 1,1-diphenyl-2-picryl-hydrazyl radical scavenging activity were delayed. The reduction of related activities was suppressed.5. Principal component analysis showed that in comparison with the single preservation, weight-loss and decay rate, total soluble solid, malondialdehyde content and relative conduction, firmness, titratable acid content were significantly influenced at the early stage of storage. The ethylene production and respiration rate, and the content of soluble sugar were affected by the two kinds of composite preservations at the later stage of storage. Principal component analysis showed that the fruit stored on 20d and 120d could be effectively distinguished by component I and component 2, at the same time, the good antioxidant activity would be maintained by the two kinds of composite preservations during storage. The preservation effect on the composite preservations is better than the single preservations, but there is no significant difference between the two. There is comprehensive consideration on the cost and feasibility, and the composite preservation of essential oil and 1-methylcyclopropene is as the better way. |
PDF Full Text Request