Studies On The Deastringency And Anti-browning Technology Of 'Mopan' Persimmon

This thesis studied on the effect of ordinary cold-storage, Controlled Freezing Point storage and Controlled Freezing Point combining 1-MCP storage on respiration rate, ethylene production, browning substrate and correlated controlling enzyme system and the fruit quality of Mopan persimmon. Discussions were also made on the condition of carbon deastringent,which provides theory for the industrialization application technology of the storage refreshing of Mopan persimmon,and provid the technology for the after-ripening jumping fruit.Compared to control ordinary cold-storage, it showed that Controlled Freezing Point treatment significantly inhibited the decline of fruit firmness?soluble tannin?total soluble solids?titratable acidity and soluble sugar of Mopan persimmon. Controlled Freezing Point treatment also had a remarkable effect on the inhibition of the disorganization of peroxide and the free radical on the cell tissue, and it delays the sotage of fruit and prevents the occurrence of the fruit browning. Findings displaying, Mopan persimmon stored by Controlled Freezing Point can be extended for 30-45days.Under Controlled Freezing Point storage,1-MCP treatment significantly inhibited ethylene production and form of respiratory peak, delayed appearing time of respiration peak,reduce the dissipative of substance,keeped contents of TSS and titratable acid.It also delayed the process of the soften fruit, inhibited the panniculus adiposus oxidization and the content of MDA,keeped the integrality of cell membrane.And,1-MCP treatment keeped the enzymatic activity of POD and SOD, inhibited the detriment of peroxide and the free radical on the cell tissue, interfere the taction of PPO and phenols, inhibited further the browning of fruit, extended the storage time of Mopan persimmon.Result of the different concentration carbon for deastringent refreshing and antibrowning of Mopan persimmon showing:Mopan persimmon had the eligible concentration of carbon to 70%,it was 72h that the persimmon was taken off astringency completely,and it could keep the better quality. The common cold-storage could store20d,the Controlled Freezing Point could srore 30d.Under the Controlled Freezing Point condition, result of the different concentration solution for deastringent refreshing and antibrowning of Mopan persimmon showing:Mopan persimmon had the eligible concentration of solution to 2% NaCl, it was 75d that the persimmon was taken off astringency completely; and it keeped the quality and flavor of fruit, prevented the browning, extended the storage time.