Studies On Controlled Atmosphere And Moldproof Technique Of ’Shushanggan’ Apricot

There are those problems in apricot postharvest storage,which are water loss high、aging and susceptible decay because of microbial infection.Effect of Modified Atmosphere storage、Intermittent warming storage and Controlled Atmosphere storage on postharvest physiological and biochemical changes of ’Shushanggan’ Apricot of Xinjiang Province was studied,according to the method of combination of methylcyclopropene(1-MCP)treatment and modified atmosphere(MA),Intermittent warming,controlled atmosphere(CA).The initial investigation of harvest conditions and postharvest diseases of the fruits was carried out.The conclusions were summarized as follows:1 According to color grading,’Shushanggan’ Apricot was divided into four maturity.The best quality as analyzed was:fruit firmness 2.17kg/cm2,total soluble solids content(TSS)25.53%,and titratable acidity content 1.15%.2 The results in different temperature treatment show that:The optimal storage temperature was 0 ℃;And the chilling injury temperature was-2℃,the performance of chilling injury was fruit lignification after 15d in-2℃.Based apricot storage standard,the storage time under 0℃、5℃ and 10℃ was 25d,15d and no more than 15d,respectively.3 Intermittent warming treatment at-2℃ and 0℃ showed,at-2℃,intermittent warming improved the promotion of fruit ripening-related enzyme activity by increasing the metabolism of the fruit,which relieved ’Shushanggan’ Apricot fruit chilling injury phenomenon,but at 0℃,intermittent warming treatment is no use in storage of’Shushanggan’ Apricot.4 The different treatment under controlled atmosphere conditions at 10℃ showed,the optimal gas parameters for long-term storage was 3%O2,3%CO2.When CA storage 30d,flesh firmness 2.07kg/cm2,total soluble solids27.33%,titratable acidity 0.797%;The optimal parameters for short-term CA storage was 3%O2,10%CO2,the storage period for the 10d.when CA storage 10d,flesh firmness 2.9kg/cm2,total soluble solids25.73%,titratable acidity 1.077%,that is,the highest CO2 concentration is 10%in ’Shushanggan’ Apricot CA storage.5 The main pathogenic microorganisms were Penicillium frequentans and Rhizopus nigricans.Wherein the storage temperature is 5℃ and 10 ℃,the main pathogenic microorganisms was Penicillium frequentans,when the storage temperature is 0 ℃,in early storage pathogenic microorganism was Penicillium frequentans,in late storage,the main pathogenic microorganisms was hizopus nigricans.