The Effcts Of Chlorine Dioxide Combined With Calcium Chloride Treatment On The Cold Storage Quality Of Qinmei Kiwifruit

Kiwifruit is originated from China and it has a high economic value and the abroadprospect of market.Because of thin peer and high moisture content, Kiwifruit is prone tosoften and causes mechanical damage and physiological diseases. There is about20percent to30percent fruit loss of the total amount of storage and transportation due to improper storageevery year. Calcium has a significant effect on maintaining fruit hardness and ClO2has beenapplied on fresh fruits and vegetables as a security fungicide and the results are obvious.Combining the features of calcium and ClO2," Qinmei " kiwifruit have soaking treatmentwith different concentrations of ClO2,CaCl2and CaCl2+ClO2composited solution as rawmaterials in this study.By comparing the effects of different treatments on the cold storagequality of kiwifruit, this study illustrates the feasibility of CaCl2+ClO2composite treatment onkiwifruit preservation. Research results are as follows:1.ClO2treatment has a good effect on the cold storage quality of "Qin Mei" kiwifruit andthere were significant differences in the effects of its different concentrations. During storageof kiwifruit，ClO2treatment could inhibit the decrease in firmness, titratable acid content andVc content, delay the respiration peak, reduce the rotting rate, slow down the increase ofsoluble solids content and enhance the effect of preservation and cold storage. The researchshows that too high or too low concentration will cause the lower effect on preservation andthe best concentration is80mg/L and it is good for maintaining the activity of protectionenzyme.2. CaCl2treatment has a good effect on the cold storage quality of "Qin Mei" kiwifruitand there are significant differences in the effects of its different concentrations. CaCl2treatment could inhibit the decrease of kiwifruit in the accumulation of MDA, Vc content andtitratable acid content, decrease fruit decay rate.With increasing concentration, the inhibitoryeffect of CaCl2on fruit firmness and respiration intensity is more significant. The researchshows that too high or too low concentration of CaCl2will cause the lower effect onpreservation and3%CaCl2concentration in this experiment has the best effect onpreservation. 3. CaCl2+ClO2composite treatment has a good effect on the cold storage quality of "QinMei" kiwifruit and there are significant differences in the effects of different combinations. During storage of kiwifruit，composite treatment could significantly inhibit the decrease infirmness, titratable acid content and Vc content,delay the respiration peak, reduce the rottingrate, delay accumulation of soluble solids and MDA content.Comparing with single treatment,the composite treatment has a larger weight loss rate. The effect of composite treatment on theactivity of SOD and CAT is better than single treatment, but the activity of POD was lowerthan single treatment. The research shows that the effect of composite treatment of80mg/LClO2+3%CaCl2on the preservation of kiwifruit is best and the composite treatment is betterthan single treatment.Composite treatment can improve the cold storage quality of kiwifruit.