Study Of Heat Treatments On Post-harvest Fresh-keeping Of Citrus Fruits

Jiangxi Nanfeng tangerine and Gannan navel orange fruit characteristics are easily spoilage during storage, resulting in a very serious economic losses. In this study, Nanfeng tangerine and Gannan navel orange as test material, first by different treatment temperature and time setting to study the effects of hot air and hot water treatment to storage of Nanfeng tangerine and Gannan navel orange, filter out the best treatment options, and finally verification experiment, the impact on the contribution of heat treatment technology research to post-harvest fresh-keeping in Nanfeng tangerine and Gannan navel orange, it has important practical implications for heat treatment to post-harvest storage in orange, and provide important theoretical basis for post-harvest heat treatment of citrus fruit fresh green pollution-free technology. The main study content and results were as follows:1.Different treatment temperature and time setting by measuring the rate of decay and weight loss, namely screening Nanfeng tangerine and Ganan navel orange optimal solution heat treatment, the best results were as follows:Nanfeng tangerine:heat air flowing (HAF) at37℃with air for36h hot water dipping (HWD) at50℃for3minGannan navel orange:heat air flowing (HAF) at37℃with air for48h hot water dipping (HWD) at50℃for5min2.The effect of a best post-harvest hot water treatment (HWD) and heat air treatment (HAF) on preservation in Nanfeng tangerine (heat air flowing at37℃with air for36h; hot water dipping at50℃for3min) and Gannan navel orange(heat air flowing at37℃with air for48h; hot water dipping at50℃for5min). The results showed that compared with contrast, HWD and HAF treatments can effectively decreased the decay and weight loss rate of fruit, it can inhibit TSS, VC, TA, TSC decreased. Meanwhile heat treatment also inhibited respiration intensity of citrus fruit, can significantly improve the PPO, POD and SOD activity of citrus fruits.The above results indicate that heat treatment performed the best effect on the storage quality and extend the shelf life of citrus fruits, which provided feasibility for the use of HAF treatment in the storage of citrus fruits.