Study On The Fresh-keeping Effect Of Several Biological Preservative Treatments On Baihua Honey Peach

The honey peach has been loved by people because of its sweet juice, refreshing taste and nutrition.As it matures in high temperature and rainy summer, the honey peach is easily getting rotted and can only be stored for 2-3 days,which seriously affecting the economic benefits. The private preservation methods basically are physical and chemical ways.The Physical methods can delay ripening, inhibit the postharvest decay and maintain fruit quality to a certain extent mainly through bringing down the temperature. The honey peach belongs to the cold sensitive fruit, which is sensitive to low temperature, after long-time low temperature storage it shows chilling injury at different levels.The equipment of the low temperature storage is much more complicated and sophisticated,does not have the universal meaning. The chemical method can effectively control the postharvest diseases of the honey peach,but as people pay more attention to food safety and environmental protection, the using of chemical preservatives have been limited.Biological methods can reduce the residue of pesticides,protect environment and ensure the food safety. Therefore, researching on mechanism and technology of biological preservatives on honey peach which is the key to solution the protection has been proposed under this background.In this experiment, we choose Baihua honey peach (P. Persica.cv BaiHua) which has been picked in Fenghuang Town,Zhangjiagang city,Jiangsu province as experimental material. We use three biological preservation methods to preserve Baihua honey peach and investigate the preservation effect after postharvest.The methods are different concentrations(25 g/L,50 g/L,100 g/L)of food preservatives (leach liquor of ginger and Chinese prickly ash), different concentrations(1×108 CFU/mL,5×108CFU/mL,1×109CFU/mL)(colony forming unit)of biological antagonists(Cryptococcus laurentii,Candida guilliermondii and Trichosporon aquatile)and the combination methods which assembled with affective antagonistic yeasts preservatives and food preservatives together.After maturing physiological indexes of Baihua honey peach, we have provided theoretical basis for protectives at ordinary temperature(25-32)℃.After two years of the experiment, we have drawn following conclusions:1. Due to the water loss,the Baihua honey peach is easily geting shrinkage,browning and infected by pathogenic bacteria during storage.The experiment shows that, the peach belongs to the climacteric fruit which has a respiratory peak after storage3-4 days, but drop to the original level after 24 hours.The Experiment shows that:Baihua honey peach bagged but untreated after postharvest can be stored for two days without rot at room temperature (25-32)℃.On the third day the honey peach shows rotten spot,and on the fourth days it shows massive decay.2. After spraying different concentration (25 g/L,50 g/L,100 g/L)of the leach liquor of ginger and Chinese prickly ash to Baihua honey peach to compare the effect among these methods at ordinary temperature(25-32)℃.The experiment shows that,the leach liquor of ginger (50 g/L)can make Baihua honey peach storage 4 days,and the leach liquor of Chinese prickly ash (50 g/L)can make Baihua honey peach storage 5 days. In this research, the treatment of Chinese prickly ash (50 g/L) proposes the best effect, which can prolong the storage time to 5 days.3. After spraying different concentration (1×108 CFU/mL,5×108 CFU/mL,1×109 CFU/mL)of Cryptococcus laurentii,Candida guilliermondii and Trichosporon aquatile at ordinary temperature(25-32)℃. The experiment shows that,both Cryptococcus laurentii (5×108 CFU/mL) and Candida guilliermondii(5×108 CFU/mL)can prolong the storage time to 6 days.,and Trichosporon aquatile(5×108 CFU/mL) prolong the storage time to 4 days. There is no significant difference between the different concentration of the three antagonistic and the optimal concentration of the same antagonistic. After all,the treatment of Cryptococcus laurentii (5×108 CFU/mL) proposes the best effect, which can prolong the storage time to 5 days.4. After spraying the affective concentration(50 g/L)of food source preservatives(the leach liquor of ginger and Chinese prickly ash) and the affective concentration(5×108 CFU/mL) of antagonistic yeasts (Cryptococcus laurentii,Candida guilliermondii and Trichosporon aquatile) preservatives on Baihua honey peach at ordinary temperature (25-32)℃.The experiment shows that,the leach liquor of Chinese prickly(50 g/L)ash combined with Cryptococcus laurentii (5×10 CFU/mL) can make Baihua honey peach storage 6 days, the leach liquor of Chinese prickly(50 g/L) ash combined with Candida guilliermondii(5×108 CFU/mL) can prolong the storage time to 6 days,while Trichosporon aquatile(5×108 CFU/mL) can prolong the storage time to 6 days.Baihua honey peach as the experimental material has been explored the effect of biological preservation methods. physical and chemical methods are two popular and major preservations which have been widely used on honey peaches,while the biological methods has been rarely reported.The food source preservation method and antagonistic method have been selected as the biological preservation methods after analyzing the mechanism of the biological preservations. The usually fresh-keeping temperature has been set low to refrigerate or high to give a heat shock,while protecting Baihua honey peach at ordinary temperature is rarely reported. This experiment research the biological preservations on Baihua honey peach at the ordinary temperature (25-32)℃ to discover the effective methods.Baihua honey peach belongs to the climacteric fruit which has a respiratory peak after storage 3-4 days, and prevent the respiration shows much more effective to preserve Baihua honey peach. At ordinary temperature(25-32)℃, Baihua honey peach bagged but untreated after postharvest can only be stored for two days.After comparing the food source and antagonistic preservation method, we find three effective ways to preserve Baihua honey peach. The first one is the leach liquor of ginger (50 g/L)which can prolong the storage time to 4 days, while the second one is Cryptococcus laurentii (5×108 CFU/mL) which can prolong the storage time to 5 days,and the last one is Candida guilliermondn(5×108CFU/mL) which can prolong the storage time to 6 days.