Study On The Key Technology Of Bitter Gourd During Storage And Transportation

In this study, Hainan local'BinCheng'bitter gourd were used as experimental materials, to mainly investigate the key technologies including harvest maturity, precooling method, storage temperature, and preservation during the storage and transporation, and obtain a set of suitale systemic technoligy for preservation of bitter gourd, aiming to reducing the postharvest losses, as well as adding the benefit of farmers, meanwhile providing references for other vegetables in preservation and storage. The main results are as follows:1-. Three different maturity bitter gourd about5-6,7-8and9maturity were as experimental materials, stored under15?, and measure the indicators regularly to study the quality change of bitter gourd during storage. The results show that the lower maturity (5-6maturity) fruit could maintain self-harvest-quality better, and keep longer storage time; while the harvest maturity was higher (7-8and9maturity), the fruit were facility to deterioration as well as short storage time. It is recommended that when harvested, the storage time and production should be comprehensive considered, selecting the suitable maturity of bitter gourd fruit to harvest.2?Effects on postharvest quality and fresh-keeping of bitter gourd precooled by5?air,10?air,5?cold water and5?ice water under15?were investigated. Results indicated that precooling by10?air slowly decreased the internal temperature, which does not maintain the quality of the bitter gourd, as indicated by rapid reduction in firmness and severe decrease in weight. The disadvantages of5?air?cold and ice water precooling were less pronounced, as they decreased the internal temperature relative rapidly, delayed the change of color, and maintained a higher degree of fruit firmness and Vc content, while the weight loss and rotting rate of the fruit precooled by5?air was higher. When stored for18days, the bitter gourd precooled by ice water retained a higher level of TSS content and lower level of rotting rate, which was better than precooling with cold water. In summary,5?ice water precooling could better maintain quality and prolong storage life of bitter gourd, for good preservation during commercial harvesting.3?Effects of four different temperatures about6??10??14?and20?on postharvast quality of bitter gourd during storage were investigated. The results showed that with the decrease of storage temperature, the chilling injury index of bitter gourd fruit increased, and the fruit suffered chilling injury after storage6d under6?. The slight chilling injury were occurred when stored to9d with the decrease of fruit quality under10?; and there was no chilling injury on fruit stored under14?and20?, but the quality declined rapidly under20?. Therefore, it was suggested that the short term storage of bitter gourd within9d were stroed under10?, and the optimal temperature was higher than10?but without chilling injury when need a long term storage.4?Effects of1-methylcyclopropene (1-MCP) on storage quality and postharvest physiology of bitter gourd fruit were investigated. The harvested bitter gourd fruits were treated with0.5,0.75and1.0?L/L1-MCP for12hours, then the fruit were stored under20?. The results showed that compared with the control fruit,1-MCP treatment could effectively inhabit fruit softening, maintain nutritional quality better, as well as increase the CAT and POD activity during storage. In addition,1-MCP treatment could suppress the dacay of fruit, whereas the higher concentration could increase the dacay rate. Therefore,0.75?L/L1-MCP treatment could delay ripening and senescence and maintain storage quality of harvested bitter groud, the optimum storage time is11days when stored under20?, prelonging the storag time for above4days.